Best 4 Not Your Moms Zucchini Bread Recipes
Are you tired of the ordinary zucchini bread recipe that has been passed down for generations? Are you looking for a new and exciting way to enjoy this classic treat? Look no further! In this article, we will take you on a culinary journey to discover the best recipe for "not your mom's zucchini bread." We will introduce you to unique flavor combinations, creative mix-ins, and innovative baking techniques that will redefine your zucchini bread experience. Get ready to embark on a taste adventure that will leave your taste buds tingling and your kitchen smelling like heaven.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
NOT YOUR MOM'S ZUCCHINI BREAD
Yes, another zucchini bread recipe but this is soooo good. You've got to try just once. Sometimes I substitute 1 cup of the all purpose flour with whole wheat. The flax seed is optional, but no one really notices it, so I can boost the nutrition up a bit. THE LAST THREE INGREDIENTS ARE FOR THE CRUMB MIXTURE, IT WAS NOT LETTING ME LABEL THAT FOR ONE REASON OR ANOTHER.
Provided by Chef Carol Kay
Categories Quick Breads
Time 1h25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Spray a 9 x 5 inch loaf pan with veggie cooking spray.
- To prepare crumb mixture, in a small bowl, combine sugar and cocoa. Cut in butter until coarse crumbs form. Reserve 2 tablespoons.
- In a large bowl combine flour, flax seed, baking powder and baking soda.
- In a medium bowl combine buttermilk, sugar, applesauce, butter, egg and egg white.
- Mix well.
- Add egg mixture to flour mixture stirring until just combined.
- Stir in zucchini, walnuts or chocolate chips.
- Pour half the batter into a prepared pan.
- Sprinkle crumb mixture over batter.
- Pour remaining batter over the top.
- Sprinkle with reserved crumb mixture.
- Bake until a toothpick comes out clean from center of the loaf, about 55 minutes.
Nutrition Facts : Calories 228.5, Fat 8, SaturatedFat 4.7, Cholesterol 34.1, Sodium 192.3, Carbohydrate 36.3, Fiber 1.5, Sugar 18, Protein 4.3
MOM'S ZUCCHINI BREAD
My mom would always put a bumper crop of zucchini to use with this wonderful quick bread. It can be spiced or sweet, a loaf or a Bundt cake. Mom preferred to keep the spices and chocolate separate, but I like them combined. Either way, this unusual family favorite is sure to please your family and guests just as it has mine.
Provided by curvy
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Grease two loaf pans or one Bundt cake pan.
- In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.).
- In a separate bowl, cream sugar and eggs. Stir in oil and vanilla.
- Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired.
- Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.
Nutrition Facts : Calories 2332.4, Fat 91.6, SaturatedFat 15, Cholesterol 317.2, Sodium 933.7, Carbohydrate 351.1, Fiber 7.9, Sugar 203.8, Protein 30.4
MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
Tips:
- Choose the right zucchini: Look for small to medium-sized zucchini, as they will have a more tender texture and fewer seeds.
- Grate the zucchini: This will help to release the moisture from the zucchini and make it easier to mix into the batter.
- Use fresh ingredients: This will give your zucchini bread the best flavor.
- Don't overmix the batter: Overmixing can make the bread tough. Mix just until the ingredients are combined.
- Bake the bread in a loaf pan: This will help to give the bread a nice shape and even baking.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
Conclusion:
Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. It is a great way to use up extra zucchini from your garden, and it is also a good source of fiber and vitamins. With so many different recipes to choose from, there is sure to be a zucchini bread recipe that everyone will enjoy.
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