Best 2 We Hate Zucchini Bread Zucchini Bread Recipes

" WE HATE ZUCCHINI BREAD " ZUCCHINI BREAD

I toyed around with ingredients while making Zucchini Bread, until I came up with a recipe my entire family could enjoy. I hate Zucchini Bread! But I love this bread, and when I sell it in the farmer's market, people say its the best they've ever tasted! I like to make a fair amount of it, but because of the rounded-off ingredients, this is easy to halve.

Provided by Captain Naz

Categories Breads

Time 45m

Yield 8 small loaves, 16 serving(s)

Number Of Ingredients 10

Ingredients

4 cups grated zucchini (approximately 2 medium sized zucchinis)
4 eggs
1 cup fat (butter, margarine or vegetable oil, etc)
2 cups sugar
4 cups flour
3 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 cup chopped walnuts

Steps:

Preheat oven to 350°F.
Grate the zucchini, and measure out four cups. Add to large mixing bowl.
Add eggs, fat, cinnamon, salt, baking soda, vanilla and sugar. Stir together well.
Add flour to the mixture, a bit at a time. Stir until all ingredients are mixed. The mixture should resemble thick pancake batter. If it is too thick, add another egg. Add nuts, if desired.
Lightly grease and flour your bread pans, or spray them with nonstick cooking spray.
Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top.
Bake for 35 minutes, or until a golden brown. Take out loaves, and let them cool five minutes before removing the bread from the pans to finish cooling on a wire rack.

Nutrition Facts : Calories 364.4, Fat 15.6, SaturatedFat 6.9, Cholesterol 66.8, Sodium 245.4, Carbohydrate 50.5, Fiber 1.5, Sugar 25.9, Protein 5.5

CHEF JOHN'S ZUCCHINI BREAD

Chef John's Zucchini Bread image

We're making cake out of zucchini and calling it bread. This is an extremely beautiful and delicious loaf; not to mention super fast and easy to make. In fact, in the business, this is what is referred to as a quick bread.

Provided by Chef John

Categories Zucchini Bread

Time 1h40m

Yield 16

Number Of Ingredients 14

Ingredients

1 tablespoon kosher salt
4 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 large eggs
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
¾ cup unsalted butter, melted
1 cup chopped walnuts

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.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.1 g, Cholesterol 46.1 mg, Fat 14.3 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 6.2 g, Sodium 482.9 mg, Sugar 19.7 g