Best 3 My Kids Favorite Zucchini Bread Recipes
If you're searching for the perfect zucchini bread recipe to please your kids and create lasting memories in the kitchen, look no further! This article will guide you on a culinary adventure, providing a collection of delectable zucchini bread recipes that guarantee smiles and satisfy even the pickiest eaters. Whether you prefer a classic, moist, and tender loaf or an exciting twist with unique flavors and ingredients, we've got you covered.
Let's cook with our recipes!
MY KID'S FAVORITE ZUCCHINI BREAD
This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.
Provided by Lynnsthings
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 218.2 mg, Sugar 17.7 g
ZUCCHINI BREAKFAST QUESADILLA
This is a perfect breakfast for kids. You can hide chopped zucchini in the scrambled eggs and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.
Provided by KATHY
Categories Quesadillas
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
- Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
- Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
- Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
- Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 19 g, Cholesterol 100.4 mg, Fat 8.6 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 531.9 mg
ZUCCHINI COCONUT BREAD (MY NEW FAVORITE)
A wonderful, rich, moist bread with incredible flavor from zucchini and coconut. A beautiful ribbon of streussel runs through the middle, topped with a sweet vanilla glaze dripping down the sides... Pour yourself a cup of coffee and enjoy!
Provided by Family Favorites
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 325 degrees. Grease two standard loaf pans well.
- 2. Combine dry bread ingredients in a large bowl and whisk. (You can sift if you'd like, but I just whisk them.)
- 3. Combine wet ingredients in a large bowl. Slowly start to incorporate dry ingredients with a hand mixer until blended. By hand, stir in zucchini, nuts (if using) and coconut. (Mixture will be thick.)
- 4. Combine streusel ingredients.
- 5. Pour 1/4 of batter into each pan. Top with 1/4 of streusel. Then and 1/4 more batter to each pan and top with remaining streusel on each.
- 6. Bake for 1 hour and then check with a toothpick. Toothpick should come out almost clean. If it is still wet, return to oven for a few minutes. Baking time should be 1-1 1/4 hours, depending on how hot your oven is. (Gas and electric cook differently.)
- 7. When done, cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool for 15 minutes on wire rack. While cooling, mix icing ingredients. Place waxed paper under rack and spoon icing over warm bread and allow to cool.
Tips:
- Fresh Zucchini: Use fresh, tender zucchini for the best flavor and texture. Grate the zucchini with a box grater or food processor for quick and easy prep.
- Measuring Zucchini: Pack the grated zucchini into the measuring cup to ensure accurate measurements.
- Oil or Butter: Both oil and butter can be used in this recipe. Oil will result in a moist, tender crumb, while butter will add a richer flavor.
- Spices: Feel free to add a teaspoon of cinnamon or nutmeg for extra flavor. You can also add a handful of chopped nuts, such as walnuts or pecans, for a crunchy texture.
- Baking Time: Bake the zucchini bread until a toothpick inserted into the center comes out clean. Overbaking can result in a dry, dense loaf.
- Cooling: Allow the zucchini bread to cool completely before slicing and serving. This will help the bread set and prevent it from crumbling.
Conclusion:
This easy zucchini bread recipe is a delicious and versatile treat that's perfect for breakfast, snacks, or dessert. With its moist, tender crumb and flavorful zucchini, it's a great way to use up fresh zucchini from your garden or local market. Feel free to experiment with different spices and add-ins to create your own unique variations. Enjoy!
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