Best 5 Zucchini Bread Vi Recipes
Zucchini bread vi is an iteration of the classic zucchini bread recipe, with a moist texture, delightful flavor, and the benefits of incorporating zucchini. This versatile bread can serve as a tasty breakfast item, a midday snack, or a dessert, and is a great way to sneak some extra vegetables into your diet. With so many different variations of zucchini bread vi out there, finding the perfect recipe can be a challenge. In this article, we will provide a comprehensive guide to help you discover the best recipe for your taste and dietary preferences, ensuring you create a delicious and wholesome zucchini bread vi.
Here are our top 5 tried and tested recipes!
ZUCCHINI BREAD V
A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.
Provided by Justlynne
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
- In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
- Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
- Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 116.5 mg, Sugar 18.8 g
ZUCCHINI BREAD
This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!
Provided by Sackville
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Pour into two greased loaf pans.
- Bake for one hour.
Nutrition Facts : Calories 347.6, Fat 14.9, SaturatedFat 2.1, Cholesterol 34.9, Sodium 136.3, Carbohydrate 50.4, Fiber 1.1, Sugar 31.8, Protein 3.8
ZUCCHINI BREAD VI
This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.
Provided by Phyllis Province
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 34.2 g, Cholesterol 46.5 mg, Fat 18.1 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 2.4 g, Sodium 273.8 mg, Sugar 17.3 g
ZUCCHINI BREAD
If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 24
Number Of Ingredients 13
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
- In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g
ZUCCHINI BREAD IV
This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!
Provided by Kristen
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
- Bake for 60 to 70 minutes, or until done.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 164.5 mg, Sugar 17 g
Tips:
- For a moist and tender zucchini bread, use freshly grated zucchini. Grating the zucchini yourself ensures that it is evenly distributed throughout the batter and that there are no large pieces that can make the bread dense.
- Do not overmix the batter. Overmixing can result in a tough, dense bread. Mix the batter just until the ingredients are combined.
- Use a loaf pan that is the right size for the amount of batter you have. A loaf pan that is too large will result in a thin, flat bread. A loaf pan that is too small will cause the bread to overflow.
- Bake the bread at the correct temperature and for the correct amount of time. If the bread is underbaked, it will be dense and gummy. If the bread is overbaked, it will be dry and crumbly.
- Let the bread cool completely before slicing and serving. This will help the bread to set and will prevent it from crumbling.
Conclusion:
Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. With its moist texture, sweet flavor, and hint of spice, zucchini bread is a favorite of many. Whether you are a seasoned baker or a beginner, you can easily make a delicious loaf of zucchini bread at home. So next time you have some extra zucchini on hand, be sure to try one of the recipes in this article. You won't be disappointed!
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