How To make Sarah's Zucchini Bread

Mom's Zucchini Bread - 1960's Recipe | Jill 4 Today

I'm venturing into my mom's recipe file box and bringing out a recipe from the 60's....zucchini bread! Full of nuts, zucchini, brown sugar and whole wheat flour. It's an oldie but a goodie. Here's the recipe:

Mom’s Zucchini Bread
3 eggs, beaten
2 cup brown sugar (you could sub out 1 cup of brown sugar for 1 cup white sugar)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 cup oil (I used avocado oil but any light flavored oil will work)
1 tablespoon vanilla extract
2 cups grated zucchini (approximately 1 medium zuke)
1 cup chopped nuts of choice (I used walnuts)

Preheat oven to 325. Oven rack should be in the center of oven.

Oil two approx. 8 1/2 x 5 x 3 loaf pans. Use parchment paper to line the bottom of the loaf pans.

Mom used to line the bottom of the pan with wax paper. I remembered this in hind sight she didn’t add this to her recipe instructions!

In a large mixing bowl, combine flour, soda, baking powder, salt and cinnamon. Set aside.

In a separate bowl - Add to the beaten eggs the oil and beat until you get it well combined. Add the vanilla and brown sugar. Beat until all is combined. Crush any brown sugar lumps that may occur.

Add this mixture to the flour mixture. Stir until just combined. Add the zucchini and nuts. Stir until zukes and nuts are combined. Pour evenly into the two pans.

Bake approximately 45 min to 1 hour. Mine took 45 minutes.

Check for doneness using the toothpick test. When the toothpick comes out clean, the breads are done.

Remove from oven. Place the pans on a cooling rack and let cool for about 5 minutes. Turn out onto cooling rack. Cool before cutting. Enjoy!

Cooking Gear Used Today and their links:

Wilton Bake Pans:

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Mini-Balloon Whisk:

Tovolo Dough Whisk:

Nutra-Mill Grain Mill (Not shown):

Pyrex Glass Measuring Cups:




#zucchinibread
#bakingbread
#quickbreads



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Sarah and Miles make Cinnamon Zucchini Bread

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Chocolate Zucchini Banana Bread | Chocolate Zucchini Bread

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Vegan Zucchini Bread

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Beth's Ultimate Zucchini Bread Recipe | ENTERTAINING WITH BETH

Learn how to make my homemade zucchini bread and great recipe to put all those zucchinis in the garden to good use!
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Learn how to make an extra moist zucchini bread recipe from Entertaining with Beth.

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BETH’S ZUCCHINI BREAD RECIPE
Makes 1 loaf
*Printable Recipe on blog*

INGREDIENTS:
3 eggs
½ cup (120ml) pure pumpkin puree
3/4 cup (150g) of sugar
1/2 cup (120 ml) of canola or vegetable oil
¼ cup (60 ml) of water
1 tsp (5 ml) vanilla
2 ½ cups (300 g) of flour
2 teaspoons (10 ml) baking soda
1/2 teaspoon (2.5ml) salt
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
½ tsp (2.5ml) nutmeg
¼ tsp (1.25ml) ground cloves
1 ½ cups (350 ml) of zucchini, grated and drained of moisture
¼ cup (60 ml) golden raisins
¼ cup black (60 ml) raisins
½ cup (120 ml) chopped walnuts


Method:
Preheat oven to 350F (176C) degrees.

Grease and flour a 9” x 5 loaf pan.

In a large bowl mix the eggs, pumpkin, sugar, oil, water and vanilla until combined.

In a medium bowl whisk together the dry ingredients.

Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)


Fold in the zucchini, raisins and walnuts, mix until combined. Pour into a loaf pan that has been sprayed with baking spray.

Bake for 55 mins-1 hour or until a toothpick comes out clean. If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.

Slice into thick slices and serve. Enjoy!

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Spiced Zucchini Quick Bread Recipe - Everyday Food with Sarah Carey

This tried-and-true zucchini bread recipe is bursting with spices like cinnamon, nutmeg, and ginger. The grated zucchini brings moisture and a tender texture, and it couldn’t be easier to make: You don’t even need a mixer and can make everything in one bowl!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Spiced Zucchini Quick Bread Recipe - Everyday Food with Sarah Carey