Homemade Zucchini Bread Recipe + Homemade Butter
This delicious homemade zucchini bread is the perfect light and fluffy summer snack to serve up to your family and guests.
Zucchini bread is known as a quick bread which is bread that utilizes baking powder or baking soda, or a combination of both, as the leavening agent over traditional yeast. They mix together easily and baking in no time. Most food historians believe zucchini bread was invented in America in the mid 19th century following the invention of baking powder.
Since zucchini is in peak season during the early to mid-summer months, this recipe will absolutely taste at its best during this time, however, you can still make this delicious bread all year long.
Ingredients for this recipe:
• 2 sticks melted unsalted butter
• 1 ¾ cups sugar
• 4 eggs
• ¼ cup whole milk
• ¼ cup vegetable oil
• 1 ½ teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon salt
• 3 ½ cups grated fresh zucchini
• 4 cups all-purpose flour
• 1 ½ cups pecans
Makes 16
Prep Time: 15
Cook Time: 60 minutes
Procedures:
1. Preheat the oven to 350°.
2. In a large bowl whisk together the butter and sugar until completely mixed.
3. Next, add in 1 egg at a time until whisked in.
4. Pour in the oil, and milk until combined and mix them in.
5. Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together.
6. Add in the shredded zucchini and whisk until it is combined.
7. Whisk in the flour until combined and then fold in the pecans using a rubber spatula.
8. Divide the batter between two 9x5 loaf pans that have been sprayed with no-stick spray.
9. This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread.
10. Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°.
11. Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.
Chef Notes:
Make-Ahead: You can make this zucchini bread up to 1 day ahead of time.
How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
Swap out the pecans with walnuts or almonds.
You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.
I made the best ZUCCHINI BREAD | Zucchini Recipe
Today, I am cooking at home and making soft and tender zucchini bread. This is a great way to use extra zucchini and sneak vegetables into food. The taste of this zucchini bread is moist and tender.
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INGREDIENTS
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup light brown sugar (packed)
1 1/2 tsp ground cinnamon
2 zucchini (grated)
1/2 cup walnuts or pecans (optional)
2 large eggs
1/3 cup cooking oil
1/2 cup milk
1 1/2 tsp vanilla extract
9 x 5 x2 loaf pan
Bake at 350ºF / 176ºC for 50 minutes or until a toothpick comes out clean
If using an 8 x 4 x 2 loaf pan bake for 55 to 60 minutes
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How to Make Zucchini Bread | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to bake Allrecipes’s top rated zucchini bread recipe. Start by mixing together the dry ingredients, which includes flour, baking soda, baking powder, salt, and cinnamon. To make the batter, incorporate the dry mixture with eggs, oil, sugar, and vanilla. Finally, add in a freshly grated zucchini with walnuts to finish off the batter. After baking in the oven, you’ll be left with a deliciously moist bread that’s perfect for breakfast in the morning or as a snack throughout the day!
#Allrecipes #Recipe #Food #Baking #Bread #Cooking
Read the article and get the recipe here:
0:00 Introduction
0:07 Grating the Zucchini
0:15 Mixing the Batter
0:49 Baking the Bread
1:26 The Perfect Bite
1:54 Bloopers
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How to Make Zucchini Bread | Get Cookin' | Allrecipes.com
Zucchini Bread | Easy Zucchini Bread Recipes | How to Make Moist Zucchini Bread
If you think you don’t like zucchini this recipe will surely change your mind. This classic bread is so moist and so delicious. I hope you give it a try.
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???????????? ZUCCHINI BREAD
2 cups grated zucchini, about 2 small zucchini
½ teaspoon salt
1 ½ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup oil
½ cup white sugar
½ cup brown sugar
2 eggs
½ tablespoon vanilla
½ cup chopped walnuts
Bake at 350F or 177C for 50 minutes. Cover with foil and bake an additional 10 minutes or until toothpick inserted in center comes out clean.
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The Worlds BEST Zucchini Bread | Step by Step Recipe
Jenn walks you step by step on how to make the worlds BEST Zucchini bread!
Ingredients to make 1 loaf. Repeat for each loaf afterwords, do not double ingredients for multiple loafs -
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla
-1 1/4 cup shredded zucchini
-1 1/2 cup flour
- 2 tsp Cinnamon
- 1/2 tsp salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
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Healthy Zucchini Bread Recipe
This healthy zucchini bread is moist, light and packed with good nutritious. This recipe is made with whole wheat flour, but you also can use spelt flour. There is no refined sugar in this bread and you can use dairy free milk. Follow this easy recipe to learn how to make the best zucchini bread.
Full printable recipe:
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Ingredients:
2 cups (280g) Zucchini 2 medium
2 Eggs
1/3 cup (80ml) Olive oil/ coconut oil
1/2 cup (120m) Almond milk or any milk of choice
1/2 teaspoon Baking soda
2 teaspoons Baking powder
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Vanilla extract
1/2 teaspoon Salt
2 cups (250g) Whole wheat flour
1/2 cup (60g) Walnuts, chopped or chocolate chips
3 tablespoons (60g) Honey
Directions:
1. Preheat oven to 340°F (170°C). Line and grease a 9” x 5” (23X12cm) loaf pan to prevent the bread from sticking. Set aside.
2. Grate the zucchini and set aside.
3. Into a large bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg, stir and set aside.
4. In a separate bowl whisk eggs, oil, milk, vanilla extract and honey.
5. Combine wet ingredients with dry ingredients and mix just until combined. Add grated zucchini, chopped walnuts and stir until combined.
6. Pour the batter into prepared pan and bake for 45-50 minutes. If after 30 minutes in the oven, the bread turns too brown, cover with foil for the rest of baking
7. Allow to cool before slicing.
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