Best 6 Aunt Louises Zucchini Nut Bread Recipes

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI BREAD (AUNT RUTH'S)

Steps:

• Blend together eggs, sugar, oil, and zucchini.
• Mix together remaining dry ingredients in a separate bowl.
• Add dry ingredients to zucchini mixture.
• Add nuts, vanilla, and (optional) raisins.
• Pour into 2 or 3 greased loaf pans.
• Bake at 350 degrees Fahrenheit for 1 hour.

ZUCCHINI BREAD WITH DRIED FRUITS AND NUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
• Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.

CHEF JOHN'S ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
• Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
• Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
• Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
• Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
• Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
• Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.

MY GREAT AUNT'S ZUCCHINI BREAD

Steps:

• Preheat the oven 325 F.
• Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
• Shred the zucchini into thin strips either by hand or a food processor attachment.
• Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
• In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
• Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
• Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
• Fold in chopped nuts.
• Pour into the loaf pans.
• Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
• Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
• Cool 20 minutes in pans on a rack, then remove from pans.