Best Zesty Zucchini Bread Recipes

Zesty Zucchini Carrot Bread image

Provided by Stars-n-Atoms

Categories Breads

Time 1h50m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups carrots, pulp (spent from juicing or grated fine)
1 cup zucchini (grated, blended, food processed)
3 cups flour
3 whole eggs (large)
1 cup applesauce (unsweetened)
2 lemons, zest of
2 oranges, zest of
1 -2 tablespoon ginger (grated- fresh)
1 cup sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt

Steps:

pre heat oven 350.
in first bowl, mix dry ingredients.
in second bowl, whisk/mix eggs and applesauce.
combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
add zucchini, carrot puree, citrus rind, and ginger, mix well.
Spray oil or grease baking pan. I chose a large bread pan.
pour ingredients into bread pan.
Bake at 350 degrees for 1 hour 30 minutes. until done in center.

Zesty Zucchini Bread image

Provided by Tisherself

Time 1h30m

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 13

2 cups sugar
1 cup oil
4 eggs
2 teaspoons lemon zest
1 teaspoon orange zest
3 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg (or more to taste)
1/4 teaspoon ginger (or more to taste)
2 cups zucchini, grated and drained on paper towels (do not peel)
1 cup walnuts, chopped (delicious) (optional)

Steps:

Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
Combine all dry ingredients (except nuts) in a separate bowl and mix.
Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
Fold in walnuts, if using, and pour into prepared pans.
Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.

Nutrition Facts : Calories 324.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 334.3, Carbohydrate 43.9, Fiber 0.9, Sugar 25.4, Protein 4.2

Zesty Zucchini Bread image

Provided by Laurie Lenartowicz

Time 1h25m

Number Of Ingredients 13

3 1/4 c all purpose flour
3/4 c truvia baking mix sugar substitute or 1 1/2 cups sugar.
2 tsp baking soda
1 tsp salt
3/4 tsp nutmeg
1 tsp ground cinnamon
1 c canola oil
4 eggs beaten
1/3 c water or apple juice
2 c grated fresh zucchini
2 tsp lemon juice
1 zest of fresh lemon grated
1 c coarsely chopped walnuts.

Steps:

1. Preheat oven to 350 degrees. Spray two 9x5 loaf pans with baking spray or grease and flour.
2. Grate the outer zest of one lemon and squeeze the juice of the lemon to make 2 tsps. Set aside. Grate a medium zucchini to make 2 cups of pulp. Squeeze out excess water. Set aside.
3. In a large bowl, whisk together the first six ingredients listed. In a medium bowl, beat 4 eggs lightly. Add water,oil, zucchini, lemon juice and lemon zest. Stir to combine. Stir this mixture into the dry ingredients until all is combined. Fold in the chopped nuts.
4. Turn batter into the two prepared loaf pans. Bake 1 hour or until toothpick tests done. Place pans on a cooling rack for 10 minutes. Carefully remove from pans and allow to cool completely. Cover with foil and store on counter or refrigerate. Freezes well for three months tightly wrapped.