Have our gourmet Zucchini Bread Delivered anywhere to a home, apartment or business. This bread in particular is wonderfully moist and delicious because of the hand-picked zucchini's moisture content. Each loaf is made from scratch using an old family recipe that has been handed down where everything is made from basic ingredients like hand cut zucchini, flour and sugar. We also make these to order so we guarantee that your loaf will be shipped and/or delivered the day it was baked, we never let any product sit around.
Great recipe! This Zucchini bread is excellent with cream cheese. There used to be a joke about people growing so much Zucchini that they would leave it in your car if u left your doors unlocked!The best way to give people zucchini is in bread. I had many co-workers that would never eat Zucchini; but once they tried the Zucchini bread, they were hooked!!!
Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. The top (just under the crust) may seem a bit sticky; but so long as the toothpick doesn't reveal wet batter, it's done.
To make carrot bread: It's simple to transform this zucchini bread into a dark-gold loaf of carrot bread. Simply substitute 2 cups (198g) finely shredded or grated raw carrot for the zucchini. Substituting 3/4 cup (96g) diced dried apricot for the raisins is a delicious change, as well.
Beat your eggs, oil, apple sauce, vanilla and sugar together in a separate bowl (I recommend using a stand mixer!). Add dry ingredients to the creamed mixture and combine. Add your zucchini, mix and pour batter into your pans!
Now slightly scaled up to yield a taller 95 inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
This loaf turned out great. In the UK I made this in a 2lb loaf pan and baked at 180 fan for 60 minutes which was just about right. Used full fat greek yogurt instead of applesauce as I had it on hand. Added 100g packet of dark chocolate chips. With the leftover zucchini I made a simple Korean style pancake with flour and water.
So far I have made zucchini bread. Zucchini muffin tops. Zucchini lemon waffles. Zucchini Quinoa salad. Zucchini ribbons with garlic and corn and, naturally, zucchini soup. Tonight Zucchini risotto and, I kid you not, I will still have 4 leftover.
On a positive note, after years of delay, I have finally taught myself to make zucchini bread and I am overjoyed at the results. The recipe below makes a simple quick bread that is light and airy but somehow just slightly dense and sweet enough for either an afternoon tea (something I am studying at length) or even dessert.
Preheat oven to 350F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.
In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.
Hi, I have been using this recipe for years, until 5 yrs ago. I began exchanging the All purpose for Almond flour, or coconut flour, or quinoa flours or a combination as I feel the day, and with so, I got a GLUTEN FREE delicious Zucchini bread!! I also substituted the sugar for only 1 cup turbinado sugar in the raw, and sometimes just applesauce!!
Hi. I've also been making zucchini bread for years and have tried all of these varities. I still go back to the one As gentleman used for his wife. I worked as a home health aide for Hospice and he said this was for keeping a person regular. I totally agree and it tastes awesome, too. He added wheat germ with the flaxseed, then added prunes with the raisins, the nuts were tricky til he crushed then into tiny bits. I also add some shredded sweet potato with the extra spices for a nice change. There's nothing better than good breads all day long!
I had so much zucchini this year I got to experiment with this recipe. I made it exactly as written here and it was wonderful! Then I started playing. I doubled the baking powder to make it raise a little more, then tried sifting all the dry ingredients. I also reduced the cinnamon to 2 teaspoons. It all worked well. With the last batch of bread, I ended up adding 3 and one-half to 4 cups of shredded zucchini and the bread was wonderfully moist.
You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe; 4 cups will yield a slightly more dense, moist zucchini bread.Don't pack flour into the cup when you're measuring it, or your bread will be too dense. Fluff up the flour, scoop into it with a measuring cup, then level it off with a flat knife.
I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. This Lemon Zucchini Bread is the BEST! You HAVE to make it.
I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I would eat it for dessert any day. Heck, I would eat it anytime of the day. Call it bread or call it cake, either way it is delicious!
If you are looking for a recipe to use up your zucchini, make this Lemon Zucchini Bread. It is our new favorite zucchini bread and I think you will love it too! And if you are a chocolate fan, you also need to make our chocolate zucchini bread. It is another winner! Gather up your garden zucchini and get baking!
My whole family is sensitive to gluten and two of my 3 children have a gluten allergy. This is the only bread we buy and can eat without issues. We love this bread over the actual Gluten-Free line because it has no dairy, no eggs, and limited ingredients. My kids would never know they are getting some vegetables in while eating this bread! This is the ONLY bread we will ever buy!
This bread is a joy! The millet toasts up crispy and light, and the veggies give it real body. Great stuff for my particular allergen issues right now. My doctor lives in Florida and recommended it. I am so glad to have this option. Wish they made this bread recipe into a pizza crust!
Your Zucchini millet bread is the only bread my wife can eat .She loves you bread . She sensitive to all other kinds of bread . your bread arrives fresh . We will be purchasing more of it in the near future . Thank you for this wonderful product.
Zucchini bread can also be found in local bakeries and supermarkets whenever the vegetable is in season and a lot of home zucchini growers will more often than not have their own recipe for zucchini bread.
Zucchini bread is best consumed warm and straight from the oven. Since they are a very dense and moist bread, much like muffins, they are consumed like a cake. Zucchini bread that is a few days old can be toasted and works as well as any other white bread in this regard.
Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
This recipe looks great, although I have very picky siblings who will not eat nuts and the rest of my family does not like chocolate chips in their zucchini bread, if I were to omit the nuts would I have to add more flour or something
I just have a question. I am a little nervous about baking this zucchini bread on 325.I thought most of the breads you usually bake them at 350.Other than that I like your recipe. I have tried many of your recipes, always with good result.Thank you
I just made and now have tasted the cooled zucchini bread. It is absolutely delicious! I used toasted pecans instead of walnuts. Otherwise, I followed the recipe. I will definitely be making it again when I harvest more zucchini!
I made this today after receiving a largesse of zucchini from my son. Wonderful recipe! Everyone loved it, and it was really easy to make. The only change I will make next time is more cinnamon, but that is just personal preference. Thanks for sharing this jewel!
This is one of my favorite quick breads to make when zucchini is in season! Chocolate lovers will appreciate the double dose of chocolate from the cocoa in the batter to the generous helping of chocolate chips.
I NEVER would have thought to put zucchini in my pancakes! What a genius idea! These pancakes look like every kind of awesome, Christin! Love love all the gooey chocolate and your photos are stunning as always! (obsessing over those syrup pour shots!) Pinned.
For the cake: In a mixing bowl, blend the zucchini with 1/4 cup of the granulated sugar. Transfer the mixture to a fine-mesh strainer and set the strainer over the mixing bowl. Fill another bowl, this one just big enough to fit inside the strainer, about halfway with water and carefully set the water bowl directly on top of the zucchini. (This presses the water out of the zucchini.)
Gently fold the dry ingredients into the wet ingredients until no white spots remain. Working with a handful of zucchini at a time, use your hands to press and wring all excess moisture out of the zucchini. When all the zucchini has been pressed, add it to the batter, and stir it in gently until evenly distributed.
Cut the bread into 1-inch-thick slabs. Melt about 3 tablespoons of butter in a large skillet over medium heat. (Use the same amount of butter for however many pieces of bread will fit into the skillet at once.) When the butter is melted and foamy, add a few slices, and cook for a few minutes on each side, until warm and toasted. Serve the bread over a smear of créme fraiche, sprinkled with sea salt. Repeat with the remaining bread. 59ce067264