Best 18 Zucchini Loaf Recipes

CHOCOLATE ZUCCHINI LOAF

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ZUCCHINI COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
• In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
• In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

PINEAPPLE ZUCCHINI LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, oil, sugar, and vanilla together until thick.
• Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
• Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

ZUCCHINI PINEAPPLE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
• In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.

CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)

Steps:

• Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
• Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
• Add cream cheese and beat until blended.
• In a separate bowl, combine dry ingredients.
• Slowly add flour mixture to egg mixture, beating constantly until combined.
• Fold in nuts and zucchini.
• Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
• Cool for 10 minutes in pan before turning out.

MEAT LOAF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside. , In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. , Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender.

APPLE ZUCCHINI LOAF

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Drain apples, reserving juice. In another bowl, whisk the egg, oil and reserved juice. Stir into dry ingredients just until blended. Fold in zucchini and apples until moistened., Pour into an 8x4-in. loaf pan coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ZUCCHINI-APPLESAUCE CHOCOLATE-CHIP LOAF

Steps:

• Preheat oven to 350 degrees. Coat four 3-by-5 1/2-inch loaf pans with cooking spray. Line each with parchment, leaving 2 inches of overhang on long sides. Spray parchment.
• Whisk together flours, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture until combined. Stir in chocolate.
• Divide batter evenly among prepared pans, filling each three-quarters full (about 1 1/2 cups a pan). Bake until a tester inserted in centers comes out clean, about 45 minutes. Let loaves cool completely on wire racks before removing from pans. Loaves can be stored at room temperature up to 2 days.

BREAD-MACHINE ZUCCHINI LOAF RECIPE - (4.3/5)

Steps:

• Place ingredients in bread machine in order listed. Select Basic Bread Cycle. Press start.

ZUCCHINI AND SWEET POTATO LOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 x 3 inch loaf pan.
• Sift flour, cinnamon, soda, baking powder, and salt.
• Beat sugar, oil, eggs, and vanilla extract in a large bowl.
• Mix in the grated vegetables.
• Combine the dry ingredients and nuts.
• Pour into prepared pan.
• Bake 70 minutes, or until tester comes away clean.
• Cool in the pan 20 minutes.
• Then invert onto cooling rack.
• When completely cooled wrap in foil, store at room temp.
• Nice moist loaf.
• Can be prepared the day before serving.

TURKEY AND ZUCCHINI MEAT LOAF

Steps:

• Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
• Transfer meat loaf to platter. Cut crosswise into slices and serve.

CHOCOLATE ZUCCHINI LOAF

Steps:

• 1. Heat oven to 350. Grease two 8 1/2" x 4 1/2" loaf pans.
• 2. In a medium bowl, combine flour, cocoa, cinnamon, baking powder & powder soda, plus salt. Mix well and set aside.
• 3. In a large bowl, combine sugar and eggs; beat well. Add oil, vanilla and the banana; beat until combined. Stir in Zucchini and add the flour mixture. Stir until just moistened. Finally, add in nuts and/or the chocolate chips/chunks.
• 4. Pour mixture into the greased loaf pans and bake for 55-60 minutes. Cool in Pans for 10 min. Then finish on racks.
• 5. ** I do not actually measure the grated zucchini. I simply use what I have on hand. The bread turns out terrific with any measurement in-between 2 and 3 cups.

ABBY'S SUPER ZUCCHINI LOAF

Steps:

• Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
• Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
• Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
• Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
• Empty the zucchini into a colander and squeeze to release the juices.
• Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
• In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
• Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.

HEALTHY CHOCOLATE ZUCCHINI LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 standard loaf pans.
• Combine zucchini, maple syrup, oil, and vanilla extract in a large bowl.
• Mix flour, hemp hearts, chia seeds, coconut, cocoa powder, cinnamon, salt, baking soda, and nutmeg together in a separate bowl. Mix wet and dry ingredients until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into a loaf comes out clean, about 60 minutes. Cut each loaf into 12 slices once cooled.

LEMON BLUEBERRY ZUCCHINI LOAF

Steps:

• 1. preheat oven to 350. grease 2 9x5 inch loaf pans and coat sides with 1/4 cup sugar, set aside.
• 2. in large bowl, combine the flour, baking powder, baking soda and salt. add in the blueberries, toss to coat and set aside.
• 3. in a medium bowl, beat eggs with sugar, until light and fluffy. add in the canola oil and blend well. add the milk, lemon juice and lemon zest and blend until well combined. stir in zucchini, until evenly distributed in mixture.
• 4. add this mixture to the dry ingredients and blend everything together, until just combined.
• 5. pour batter into prepared loaf pans and bake at 350 for 45-60 minutes, or until toothpick inserted in center comes out clean.
• 6. cool in pan 10 minutes, then remove to a wire rack and cool completely. while loaf is cooling you can make the glaze.
• 7. in a small bowl, mix the powdered sugar, lemon juice and zest until well blended. spoon glaze over cooled loaf. let glaze set, then serve.

ZUCCHINI TEA LOAF

Steps:

• Mix zucchini and salt in colander.
• Weight with plate and let drain 1 hour.
• Squeeze out excess moisture.
• Preheat oven to 350F.
• Grease 13 X 9 inch pyrex baking dish.
• Mix oil, sugar, eggs, ½ cup honey (if you measure out the oil before measuring out the honey, it will be easier to get the honey out of the measuring cup since it will have a film of oil in it), lemon juice and zest in large bowl until well-blended.
• Mix in zucchini.
• Sift flour, baking soda and baking powder; stir into zucchini mixture.
• Do not overblend.
• Fold in nuts.
• Pour into prepared dish.
• Bake until springy to touch, about 30-35 minutes.
• Spread 2 tblsps honey over top.
• Cool in pan and serve at room temperature.

ZUCCHINI CARROT LOAF

Steps:

• 1. Preheat oven to 350 degrees. Grease and line a 9x5x4 load pan. Set aside.
• 2. Combine flour, bran flakes and seasonings in a bowl. Set aside.
• 3. Beat together eggs, sugars, oil, applesauce and vanilla. Slowly add in flour mixture and combine so no flour shows. Add grated carrot and zucchini and mix to combine. Add raisins and nuts, which are optional.
• 4. Pour into prepared pan. It will be very full, but loaf does not rise very much.
• 5. Bake approximately 1 hour and 20 minutes or until cake tester comes out clean. Cool in pan on rack 10 minutes then remove from pan and allow to cool completely. Keeps very well, wrapped in fridge.

PARMESAN ZUCCHINI LOAF

Steps:

• 1. Combine first 5 ingredients.
• 2. Beat eggs,buttermilk,sugar and melted margerine. Stir into dry ingredients just until mixed.
• 3. Fold in zucchini and onion.
• 4. Pour into sprayed and floured loaf pan and bake at 350 degrees for 1 hour. Cool 10 minutes and remove from pan to rack to cool.