2 Absolutely Mouth-Watering Zucchini Bread Recipes

2 Absolutely Mouth-Watering Zucchini Bread Recipes

For many years now, I have been growing zucchini & looking for other ways and means to make use of them aside from your usual dishes like salads and etc. So I have experimented a lot of times to get interesting dishes that feature zucchini as the main ingredient.

Here are 2 delicious bread recipes that star the zucchini as main ingredient and they’re absolutely delicious.

Moist Zucchini Quick Bread Recipes With Nuts & Spices

6 cups unbleached white flour, or a combination of half white, half whole wheat
2 tsps salt
2 tsps baking soda
1/2 tsp baking powder
2 tbsps cinnamon, ground
6 large eggs
3.5 c sugar
5 tsps pure vanilla extract
1 3/4 c canola oil
5 c zucchini, finely grated
2 c walnuts/pecans, chopped

Preheat your oven to around 350 deg. F. Butter/spray with vegetable spray & flour 4 (8½ X 4½ X 2½ inch) loaf pans and set aside.

Using a food processor, grate the zucchini until it is fine. Set aside. Inside a big bowl, mix flour, salt, baking soda, baking powder and cinnamon and set aside. Beat eggs in an another large bowl, preferably with a stand mixer, or a hand-held mixer.

Next, add sugar, canola oil & vanilla then mix again until blended well. Scrape sides of bowl. Add grated zucchini then mix, scraping down sides of bowl once or twice.

Using a large rubber spatula, fold in your flour mixture until it is all combined and there are no dry ingredients left in the bottom of your bowl. Fold in the walnuts/pecans. Spread batter into the 4 prepared pans and bake at 350 deg. for 1 hour (60 minutes) or just until knife comes out clean.

Allow cooling for 5-10 minutes and then gently removing them from the pans and let them cool completely on wire racks before wrapping and freezing. Serve at room temperature or chilled.Refrigerate for up to 2 days or freeze for up to 3 months. Make 4 regular size zucchini breads.

Delicious Blueberry Zucchini Bread

3 pcs eggs, lightly beaten
1 c vegetable oil
2 1/4 c white sugar
2 c zucchini; shredded
3 c flour (all-purpose)
1 tsp salt
3 tsps vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
1 pint fresh blueberries

Preheat your oven to around 350 deg. F (175 degrees C). Lightly grease 4 mini-loaf pans. Inside a large bowl, beat together the eggs, oil, vanilla, & sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon.

Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Next, bake 50 minutes in the preheated oven, or just until a knife inserted in the middle of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.