Best Zucchini Bread Recipes Ww Usa Recipes
ZUCCHINI BREAD
If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 24
Number Of Ingredients 13
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
- In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g
WW ZUCCHINI BREAD
Make and share this Ww Zucchini Bread recipe from Food.com.
Provided by tasb395
Categories Quick Breads
Time 1h15m
Yield 7 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 425 F; spray an 8x4" loaf pan with nonstick spray.
- In a large bowl, beat the egg until pale yellow, gradually adding the sugar.
- Sift the flour, baking powder, salt and nutmeg into a sheet of wax paper. In a small bow, whisk the buttermilk, butter, and lemon zest. Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini; the batter will thick.
- Transfer to the pan. Bake on the upper oven rack 10 minutes reduce the oven temperature to 400°F Bake until a toothpick inserted in the center comes out clean, 50-60 minutes longer. Cool in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack.
- 1/7th of this recipe equals 3 WW Points.
- I just made these into muffins instead. I did double the batch to make 12.
Nutrition Facts : Calories 139, Fat 2.3, SaturatedFat 1.1, Cholesterol 33.8, Sodium 301.7, Carbohydrate 25.5, Fiber 1, Sugar 6.9, Protein 4.3
WHOLE WHEAT ZUCCHINI HERB BREAD-BREAD MACHINE
This is a very good whole wheat zucchini yeast bread. The zucchini blends right into the dough, providing half of the moisture and subtle flavor. The bread is so light that a 1 1/2 pound loaf recipe will be the same size as a 2 pound loaf. We love this bread. Enjoy.
Provided by Barb G.
Categories Yeast Breads
Time 3h15m
Yield 1 loaf bread
Number Of Ingredients 10
Steps:
- Add all ingredients to bread pan in order given.
- This recipe was created using the Whole wheat setting.
Nutrition Facts : Calories 1894.5, Fat 32.5, SaturatedFat 3.4, Sodium 2355.6, Carbohydrate 351.6, Fiber 25.9, Sugar 21.7, Protein 54.6
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