How to make super moist zucchini bread
This is a super moist zucchini bread recipe! Once you try it, it will become your all time favorite zucchini bread recipe, guranteed! Everytime I make it, I have to make lots of batches because so many people loves it and wants a loaf! Happy baking!
Ingredients:
3 cups all purpose flour
3 tsp ground cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 large eggs
1 cup vegetable oil
2 1/4 cups granulated sugar
3 tsp vanilla extract
3 cups grated zucchini
Betty's Zucchini Bread
Betty demonstrates how to make Zucchini Bread. This is a moist, flavorful bread that is healthier than many breads. It has a delicious cinnamon flavor.
Zucchini Bread
3 eggs
2 cups sugar
1 cup vegetable oil
3 cups peeled and grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup chopped pecans (optional)
cooking oil spray
In a large mixing bowl, beat eggs with an electric mixer on medium speed until light and frothy. Add sugar and beat until creamy. Stir in vegetable oil, zucchini, and vanilla. In a medium-sized bowl, stir together flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to egg mixture and stir until combined. Stir in chopped pecans, if desired. Divide batter evenly between 2 standard-sized loaf pans (9 x 5 x 3) that have been sprayed with cooking oil spray. Bake at 325 degrees (F) for about 45 minutes, or until cake tester inserted in the middle comes out clean. Cool in pans on cooling racks for about 5 minutes. Remove from pans and place on nice serving plates to cool completely. Slice as desired--and enjoy! This bread is great served with some softened butter while warm. --Betty :)
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How to Make Zucchini Bread | Allrecipes.com
Discover how to make a moist and delicious quick bread. So moist and delicious, the kids will eat it up just as quickly as you can make it! In this video, you'll see how to make super-moist zucchini bread. Discover why this 5-star recipe has been saved to 124,000 recipe boxes and earned thousands of rave reviews!
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Zucchini Bread Recipe
Hi Guys, today I’ll show you How to Make Zucchini Bread, moist and tasty. Print RECIPE: There is an explosion of zucchini in gardens now and this is a great way to use up that extra zucchini.
We’ll need all purpose flour, baking soda, baking powder, salt, cinnamon and cloves. A few pinches of grated nutmeg. White sugar, brown sugar, vegetable oil, eggs, vanilla extract and of course the zucchini. I’m using 2 medium zucchini. We’ll need 2 loaf pans to make this recipe. These ingredients are very simple and you probably have most of them in your pantry already. It’s really easy because you can mix everything in a bowl and don’t have to use a mixer. Heat your oven to 325 degrees fahrenheit or 163 degrees celsius. Trim the bottom of the zucchini. We’ll hold the top when we grate it. Grate the zucchini or a box grater or your food processor. I do it on the box grater because it’s just 2 zucchini and takes literally 2 minutes to grate. 1 zucchini took less than a minute. Here is the 2 zucchini grated, it’ll give you about 3 cups. Get a big bowl and add the eggs. Beat them up and add the oil. Vanilla extract, white sugar and brown sugar. Mix this really well until smooth. Grate the nutmeg over the flour, just two pinches. Add the cinnamon, cloves, baking powder, soda and salt. Whisk this very well or sift it. Add some of the flour into the wet ingredients and mix. Add the rest of the flour and mix until fully incorporated. The batter will be thick. Add the zucchini and mix. Prepare the loaf pans by buttering the bottom and all sides. Put a little flour in and coat the pan. Tap out the excess flour.
This is an easy parchment paper substitute and the bread will come out easily. Pour half the batter in each pan. Tap the pans on the counter. Bake in the heated oven for 45 to 55 minutes depending on your oven. Take the pans out of the oven, put a toothpick in the middle and if it comes out clean or with a few crumbs, the bread is cooked. The middle will spring up when lightly pressed. Now the hard part, waiting for the bread to cool down. Give it about 45 minutes to an hour. The pan is a little bit warm, it doesn’t have to be completely cool. Take an offset spatula or butter knife and go around the sides. Pull in a little. Turn the pan over, give it a few taps and it’ll come out easily. 2 nice loaves of zucchini bread. Cut thick slices. You should get 8 to 10 slices out of each loaf. It’s soft and lightly sweet. If you like it on the sweeter side, add another ¼ cup of white sugar. I prefer it this way because I spread soft butter on it and eat a slice with coffee or tea. I do hope you try this as it’s very simple to make. I won’t call it healthy but it has a lot of one vegetable in it so it’s better for you than most desserts. One slice is filling and there will be leftovers. You can store the bread in the fridge for a few days or slice, wrap tightly and put in the freezer for longer storage. It’s a quick snack to pull out and heat up for kids and adults. For all my subscribers who look forward to watching my new recipes, I will be going away for a few weeks so I probably won’t get a chance to upload videos. There are plenty of playlists and older videos you may not have seen, I hope you enjoy watching them. See you when I get back. Bye for now.