Beth's Ultimate Zucchini Bread Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade zucchini bread and great recipe to put all those zucchinis in the garden to good use!
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Learn how to make an extra moist zucchini bread recipe from Entertaining with Beth.
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BETH’S ZUCCHINI BREAD RECIPE
Makes 1 loaf
*Printable Recipe on blog*
INGREDIENTS:
3 eggs
½ cup (120ml) pure pumpkin puree
3/4 cup (150g) of sugar
1/2 cup (120 ml) of canola or vegetable oil
¼ cup (60 ml) of water
1 tsp (5 ml) vanilla
2 ½ cups (300 g) of flour
2 teaspoons (10 ml) baking soda
1/2 teaspoon (2.5ml) salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
½ tsp (2.5ml) nutmeg
¼ tsp (1.25ml) ground cloves
1 ½ cups (350 ml) of zucchini, grated and drained of moisture
¼ cup (60 ml) golden raisins
¼ cup black (60 ml) raisins
½ cup (120 ml) chopped walnuts
Method:
Preheat oven to 350F (176C) degrees.
Grease and flour a 9” x 5 loaf pan.
In a large bowl mix the eggs, pumpkin, sugar, oil, water and vanilla until combined.
In a medium bowl whisk together the dry ingredients.
Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Fold in the zucchini, raisins and walnuts, mix until combined. Pour into a loaf pan that has been sprayed with baking spray.
Bake for 55 mins-1 hour or until a toothpick comes out clean. If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.
Slice into thick slices and serve. Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
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Zucchini Bread with 5 CUPS of Zucchini!!! Using Up the Harvest
The zucchini plants have gone bonkers while our attention was on harvesting other parts of the garden. Now, we have TONS of zucchini to use up. Sarah has discovered a ZUCCHINI BREAD recipe that uses 5 CUPS of shredded zucchini! She shares the recipe...and it is written below!
Fantastic Zucchini Bread
(Makes 2 loaves)
4 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoon ground cinnamon
1 1/2 teaspoon baking soda
1 teaspoon freshly ground nutmeg
1 teaspoon fine salt
6 large eggs, at room temperature
1 1/2 cup packed dark brown sugar (I used 1 cup)
1 1/2 cup granulated sugar (I used 1 cup)
1 1/2 cup vegetable oil
5 cups shredded zucchini
Heat the oven to 350°F and arrange a rack in the middle. Spray 2 bread pans with oil; set aside.
Mix together flour, both sugars, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk together. Set aside.
Mix the eggs and oil in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.
Pour the batter into the prepared pans and spread it into an even layer. Bake until a cake tester or toothpick inserted in the center comes out clean, about 1 hour to 1 hour 10 minutes.
Transfer the pan to a wire rack to cool slightly, about 15 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to cool completely.
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Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
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Homemade Zucchini Bread ~ Mom's Zucchini Bread ~ Amy Learns to Cook
Homemade Zucchini Bread. This is the Zucchini Bread that my mom made for us as kids. I love it! It is sweet, moist, and full of cinnamon flavor. Your family will love this classic quick bread.
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Sarah and Miles make Cinnamon Zucchini Bread
In her little kitchen with a helper, Sarah makes yummy cinnamon zucchini bread. Visit our website at statebystate.net and please subscribe to our channel.
Paleo Zucchini Power Bread
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Kendra Hamilton, Somatic Sex Coach and Counsellor and Sarah Bellwood, Holistic Nutritionist and Personal Trainer, discuss empowerment using food, movement and sex!
In this video Sarah makes a delicious zucchini banana loaf that is definitely going to remain a house-hold staple. This recipe is packed with protein, fibre, potassium and a surprise sexual superfood...TIGERNUT!
RECIPE INSPIRATION:
If you are unable to find Tigernut flour you can sub for coconut flour. If you choose almond flour, the texture will be a bit more flaky so it works better with muffins when the batter is held and baked in a muffin cup.
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