Tag Archives: zucchini bread

Zucchini Bread

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with , , , ,

zucchini-bread

An all time favorite that never gets old. Perfect at breakfast time or with afternoon tea.

Classic Zucchini Bread

3 eggs
1 cup vegetable oil or 1 cup applesauce
1 ½ cups sugar
3 medium zucchini, grated and well drained (2 cups)
2 tsp vanilla
2 cups sifted flour
½ tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
1 tsp salt
1 cup raisins
1 cup chopped walnuts

Beat eggs lightly in a large bowl. Stir in oil (or applesauce) sugar, zucchini and vanilla.

Sift flour, baking powder, baking soda, cinnamon and salt onto wax paper. Stir into egg mixture until well blended; stir in raisins and nuts. Spoon batter into two well greased 8 x 5 x 3 loaf pans or three 8 x 4 x 2 loaf pans.

Bake at 375 for 40 minutes for the 8 x 4 x 2 pans or 1 hour for the 8 x 5 x 3 pans (test with a toothpick). Remove from pans and cool completely.

Zucchini Banana-Nut Bread

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with , , , ,

Zucchini Banana Bread

It’s the last hurrah for zucchini from my garden so I’ve paired it up with sweet, ripe bananas for another fabulous variation on this moist and delicious snack bread.

Zucchini Banana-Nut Bread

adapted from recipe by Averie Cooks

You will need:

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup applesauce
  • 1/4 cup granulated sugar
  • 1/4 cup  sour cream
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • pinch salt
  • 1 cup grated zucchini (about 1 large or 2 small)
  • 1 cup mashed ripe bananas (about 2 medium-large bananas)
  • 1/2  cup chopped toasted walnut

Preheat oven to 350F. Spray one 9×5-inch loaf pan or two 8x4x2 inch loaf pans with Pam for baking; set aside.

Toast walnuts in a dry sauté pan over low heat. Stir often 4-5 minutes, being careful not to burn.

Grate zucchini, place in colander and squeeze out most of the liquid.

Add first 6 ingredients to a large mixing bowl. Whisk well to combine.

Next, add flour, baking powder, cinnamon, soda and salt. Carefully fold or stir just until combined.

Fold in mashed bananas, zucchini and toasted walnuts.

Pour batter into prepared pans.

Bake for 40- 50 minutes for 8×4 pans; 50-60 minutes for 9×5 pan. Baking times always vary due to differences in moisture content of the zucchini and bananas and accuracy of oven temperature so watch your bread and check for doneness.

Cool in pans for 10-15 minutes, then remove from pans and finish cooling on a wire rack. Bread is best if eaten in a couple of days. Save a loaf for later by wrapping in cellophane, then foil and freeze. Thaw and warm slices in the microwave.

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Zucchini Cranberry-Nut Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , , ,

Zucchini Cranberry- Nut Muffins

This year is the first year I have planted zucchini; I really don’t have room in my garden but I found a spot and plopped in one plant. It grew quickly with all of the rain that we have had and sprouted many yellow flowers. After watching and waiting I was pleasantly surprised to find a beautiful bright green squash had been born – and it grew so quickly! I decided it was time to pluck this beauty before it got too big. Now I pondered, just what to do with just one zucchini? Not enough for a casserole or a quiche. It must be meant to be a muffin. And so it was. These moist, tasty gems are great for snacking, for breakfast or as an accompaniment to dinner.

Zucchini Cranberry-Nut Muffins

Makes 12

1 egg
1/2 cup applesauce
3/4 cups sugar
1 large or 2 small zucchini grated and well drained (1 cup)
1 teaspoon vanilla
1 cup sifted all purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

Beat egg lightly in a large bowl. Stir in applesauce, sugar, zucchini and vanilla. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture until well blended; stir in cranberries and nuts. Spray each cup of a 12 cup muffin pan with Pam. Use a standard size ice cream scoop to fill each cup 3/4 full. Bake at 350 degrees for 15-20 minutes, using a toothpick to test for doneness. Cool in pan for 5 minutes, then turnout onto a wire rack to finish cooling. 11700551_10204390571064012_4335858958550328781_oZuc muf 2

Double Chocolate Zucchini Bread

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with ,

Double Chocolate Zucchini Bread

Even if you’re not a zucchini fan,  you will find this sweet bread to be most delicious. Moist, chocolate, so decadent –  add a scoop of ice cream and drizzle of chocolate sauce to put it over the top.

Double Chocolate Zucchini Bread

Adapted from recipe by King Arthur Flour

You will need:

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/3 cup baking cocoa or Dutch-process cocoa

1 2/3 cups all purpose flour

2 cups shredded, unpeeled zucchini

1 cup chocolate chips

Preheat oven to 350 degrees.

Prep a 9x5x3 or size approximate loaf pan with Pam or vegetable oil.

Mix eggs, honey, oil, sugar and vanilla in a large mixing bowl.

Add in salt, baking soda, baking powder, cocoa and flour and mix well.

Blend in zucchini and chocolate chips and pour into loaf pan.

Bake for 60-75 minutes, checking at the 60 minute point. Baking times are affected by the amount of moisture in the zucchini and the type of pan you use. Test with a toothpick or cake tester inserted in the center of the loaf. It should come out clean unless you pierce a chocolate chip.

Remove from oven and cool for 10-15 minutes before removing from pan, then continue cooling on a wire rack.

Wrap well and store at room temperature.

Double Chocolate Zucchini Bread 3