Best Old Fashioned Zucchini Bread Recipe
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients.
BananaZucchini Bread Recipe Taste of Home
Preheat the oven to 375 degrees F and mist a 5-cup loaf pan* with non-stick spray. Place the flour, brown sugar, baking powder, cinnamon, salt, and walnuts in a large bowl and whisk to combine. Place the melted butter, Greek yogurt, milk, eggs, and vanilla in a smaller container and whisk to combine.
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Step 2: In a medium-sized mixing bowl combine dry ingredients. Step 3: In a separate large bowl whisk together sugar and lemon zest. Step 4: Add the vegetable oil, eggs, lemon juice, and vanilla to the sugar mixture stirring after each addition to combine. Step 5: Gently fold in the zucchini to the wet ingredients.
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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.
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Instructions. Preheat oven to 350 degrees. In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry ingredients. Fold in nuts. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour.
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Zucchini bread is a moist and flavorful quick bread that has a slightly sweet taste with a hint of cinnamon and nutmeg. The addition of shredded zucchini adds a subtle earthy flavor and a touch of sweetness. The texture is soft and dense, similar to a banana bread. The zucchini gives the bread a nice moistness that makes it perfect for.
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Instructions. Pre-heat the oven to 180°C/350°F and line a loaf pan with parchment paper. Add all the ingredients in a large mixing bowl then whisk until combined. Transfer the batter to the prepared loaf pan and place in the oven. Allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean.
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Butter and flour your loaf pan. Preheat the Ninja Foodi on 275° F / 135° C for 10 minutes. Grate the zucchini using the fine side of a box grater or any grater. Squeeze the liquid out of the zucchini. Combine 2 eggs, ¾ cup sugar, 1 teaspoon vanilla, and ⅓ cup vegetable oil in a medium mixing bowl and whisk together.
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In a medium bowl combine the dry ingredients: 2 cups all purpose flour (spooned and leveled), 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom. Whisk together and set aside.
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Set aside. Make the batter. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside. In another bowl, combine the remaining ¼ cup plus 2 tablespoons of olive oil, sugar, mashed avocado, and vanilla. Use a whisk or a fork to mix it until it's very smooth.
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Bread loaf pans for baking the batter. Mixing bowls for mixing the wet and dry ingredients. Whisk for combing the ingredients together. Stand mixer for mixing the batter (optional) Rub ber spatula for stirring the zucchini and walnuts into the batter. Wire rack for cooling the zucchini loaves.
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Butter or spray the inside of a 9-by-5-inch inch loaf pan. Step. 2 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using). Step. 3 In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini.
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In a large mixing bowl, combine the gluten free flour, sea salt, baking soda, cinnamon, and coconut sugar. Stir to combine. Then, add in the grated zucchini, melted coconut oil, eggs, and vanilla. Stir to combine. Fold in the chocolate chips. Transfer the batter to the lined bread pan.
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Zucchini bread is an excellent treat or side dish for any meal. The savory and sweet notes of the zucchini bread will leave you amazed there is a vegetable in it. Zucchini bread tastes like a hint of spice and cinnamon with a slight crunch of walnuts. Some hints of nutmeg, vanilla, and other spices may be added to the zucchini bread.
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Banana bread is almost the same as zucchini bread, substituting the shredded zucchini with mashed ripe bananas. It contains the same ingredients and the same addition of cinnamon as well as chopped walnuts. Just like zucchini bread, there are many other versions of banana bread using various additives, like peanut butter, nutmeg, raisins.
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Preheat oven to 350F, and spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. To a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine. Add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix.