Best Barbs Zucchini Bread Recipes

ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
• In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
• In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
• Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
• Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

BARB'S ZUCCHINI BREAD

Steps:

• 1. Mix together first five ingredients.
• 2. In separate bowl, mix the dry ingredients. Mix with wet ingredients and pour into 2 greased loaf pans.
• 3. Bake at 350 degrees for 50-60 minutes or until knife comes out clean from center of loaf. DO NOT OVER BAKE. Cool on rack. Serve with cream cheese or butter.
• 4. NOTE: You can add nuts to this recipe and I've done it both ways and prefer without nuts, although I love them. It just seems the nuts distract from the zucchini flavor.

BARB'S BEST ZUCCHINI BREAD

Steps:

• Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
• Beat eggs until foamy.
• Stir in sugar, zucchini, oil and vanilla.
• Combine dry ingredients and spices and gradually add to wet ingredients.
• Fold in nuts and raisins.
• Pour into prepared pans.
• Bake for 60 to 80 minutes or until center tests done.
• Cool for 10 minutes on rack and then remove from pans.
• Cool completely on rack before slicing.

CLASSIC ZUCCHINI BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.

EXTRA SPECIAL ZUCCHINI BREAD

Steps:

• 1. Pre-heat oven to 350 degrees. Grease and flour (2) 9 x 5 loaf pans (or 7 mini loaf pans).
• 2. In large bowl beat eggs, sugar, oil, cream cheese, and vanilla together for about 3 minutes.
• 3. In another large bowl, whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
• 4. On low speed, gradually beat dry ingrediants into the egg mixture.
• 5. Fold in zucchini, and walnuts.
• 6. Bake for 1 hour, or till tests done.
• 7. Cool 10 minutes, then turn out onto a wire rack to cool completely.

BARB'S ZUCCHINI CHERRY BREAD/MUFFINS

Steps:

• Preheat oven to 350.
• Combine eggs, applesauce, oil, sugar, zucchini, and vanilla in a bowl and mix until well blended.
• Add in flour, baking soda and powder, salt, and cinnamon and mix until just combined.
• Fold in dried cherries and pecans (if using).
• Pour into 2 8 X 5 loaf pans or 24 lined muffin cups.
• Bake 15-20 minutes for muffins or 25-30 minutes for loaves - be sure not to over bake!
• Let cool in pans 5 minutes and then remove to a rack to cool completely for eat warm.