Home in NYC | ZUCCHINI BREAD RECIPE | Autumn Baking????????
Hi All ???? Without doubt, it takes me about a month longer than the average Autumn lover to accept that it's here ????♀️ ???? Fall-time is amazing, but Summer is never long enough for me! This can be especially difficult in the big city where you feel the temperature drop but there is less overall foliage to appreciate.
So here is my first attempt at getting into this beautiful new season. And baking bread ???? seemed like the way to go ???? Definitely give this recipe a try, as well as my simple Maple Butter to top it with!!!
**Sorry if the audio is a bit distant. I was having an issue with my mic ???? ????
My Zucchini Bread Recipe:
DRY INGREDIENTS:
3 Cps All Purpose Flour
1/4 Tps Salt
1 Tps Baking Soda
1 Tps Baking Powder
2 Tps Cinnamon
1 Tps Nutmeg
1 Tps Ginger
1/4 Tps Allspice
1/8 Tps Cloves
WET INGREDIENTS:
3 Eggs
3/4 Cp Flavorless Oil
1/2 Cp Sour Cream or Plain Yogurt
2 Tps Vanilla Extract
1 & 1/4 Cp White Sugar
1 Cp Brown Sugar
ADD INS:
2 Cps Shredded Zucchini (drained first)
1 Cp Walnuts
Bake at 325 Fahrenheit for a minimum of 45 minutes. This with vary depending on your oven and altitude. Convection (fan ) ovens may cook much quicker, whereas non-convection and high altitude will take longer.
Maple Butter Spread:
1 Stick Softened Butter (8oz)
2 - 3 TBs Maple Syrup
Mix until combined.
Thank You for being Here!
❤️ Rachelle
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Morning Person Zucchini Bread
Unlike most zucchini breads, this version is meant for breakfast. It's 100—yes, 100!—percent whole-wheat and chock full of oats, walnuts, and raisins. Now we just need some coffee! GET THE RECIPE ►►
INGREDIENTS
2/3 cup olive oil (143 grams), plus more for the pan
1 1/3 cups white whole-wheat flour (170 grams), plus more for the pan
2 1/3 cups grated zucchini (from about 11 ounces zucchini)
1/3 cup sugar (67 grams)
1/3 cup brown sugar (71 grams)
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2/3 cup walnuts (75 grams)
1/3 cup golden raisins (53 grams)
1/3 cup oats (33 grams), plus more for topping
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Healthy Zucchini Oatmeal Bread
Healthy Zucchini Oatmeal Bread
Today you're going to learn how to make easy zucchini oatmeal bread.
This healthy zucchini bread is so moist and flavorful that even the kids will love it.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
✅Healthy Oatmeal Mug Cake:
✅Oatmeal Honey Bread:
✅Fluffy Oatmeal Pancakes:
✅Oatmeal Apple Pie Muffins:
Here's the list of what I cover in this video.
First, to make this zucchini bread moist, grate the zucchini on a small side of the box grater. Do not salt and do not squeeze out the liquid from the grated zucchini, that's what it keep the bread real moist.
Next, after you make the batter you can add other goodies, to make this zucchini bread recipe even more nutritious. Add walnuts or other nuts to your liking, chocolate or dried fruits.
Enjoy this sugar free zucchini bread as it is, or serve with your favorite topping.
I suggest eating it with lemon cream cheese spread, fruit jam or extra drizzle of honey.
????Get a FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
HEALTHY ZUCCHINI BREAD RECIPE
Ingredients:
2 cups ground oats (or oat flour) (200g)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 eggs
1/2 cup honey (170g)
1/2 cup Greek yogurt (145g)
2 tsp vanilla extract
1.5 cups grated zucchini
1/2 cup chopped walnuts (65g)
1/2 cup chopped dark chocolate (90g)
Preparation:
First grate the zucchini and put it in a colander to drain. Do not squeeze out any of the liquid.
In a bowl, combine wet ingredients, eggs, honey, Greek yogurt and vanilla extract.
In another bowl, combine together the dry ingredients, ground oats, baking soda, cinnamon, ground nutmeg and salt. Pour dry ingredients into the wet ingredients, mixing together to combine. Do not over mix the batter.
Pour into greased loaf pan, smooth the top and bake at 350F (180C) degrees for 50 minutes. Cover with piece of foil 15-20 minutes before the end of baking, to prevent too much browning.
Let it cool a bit for 10 minutes, then remove from the loaf pan and set on a wire rack to cool completely.
Slice and serve with your favorite topping.
Music By Joakim Karud
Healthy Zucchini Bread | Baking with the Baker's
Healthy Zucchini Bread - Sugar free
made with organic bread flour from Azure Standard - flour?a_aid=tkTkx8qkKJ
Zucchini came from these organic plant starts:
1 1/2 cup shredded zucchini
1 3/4 cup bread flour
2 eggs
1/2 cup milk
1/2 cup honey or maple syrup (we used 1/4 each)
1/3 cup melted coconut oil
2 tsp. vanilla
1/2 tsp.stevia
1/2 Tbsp. cinnamon
1 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. nutmeg
Mix honey/syrup & coconut oil. Add eggs and beat. Whisk in all, except zucchini & flour. Stir in zucchini and then flour just until combined.
Bake at 325F for 50-60 min.
Spiced Apple Zucchini Bread with Cream Cheese Glaze
Beautiful spiced apple zucchini bread made with fresh zucchini, bites of juicy apple and plenty of cozy spices. This fluffy, healthy apple zucchini bread recipe is naturally sweetened with pure maple syrup and topped with a warm, luxurious cinnamon cream cheese glaze! The perfect loaf to transition from summer to fall.
RECIPE:
Zucchini Bread with 5 CUPS of Zucchini!!! Using Up the Harvest
The zucchini plants have gone bonkers while our attention was on harvesting other parts of the garden. Now, we have TONS of zucchini to use up. Sarah has discovered a ZUCCHINI BREAD recipe that uses 5 CUPS of shredded zucchini! She shares the recipe...and it is written below!
Fantastic Zucchini Bread
(Makes 2 loaves)
4 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoon ground cinnamon
1 1/2 teaspoon baking soda
1 teaspoon freshly ground nutmeg
1 teaspoon fine salt
6 large eggs, at room temperature
1 1/2 cup packed dark brown sugar (I used 1 cup)
1 1/2 cup granulated sugar (I used 1 cup)
1 1/2 cup vegetable oil
5 cups shredded zucchini
Heat the oven to 350°F and arrange a rack in the middle. Spray 2 bread pans with oil; set aside.
Mix together flour, both sugars, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk together. Set aside.
Mix the eggs and oil in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.
Pour the batter into the prepared pans and spread it into an even layer. Bake until a cake tester or toothpick inserted in the center comes out clean, about 1 hour to 1 hour 10 minutes.
Transfer the pan to a wire rack to cool slightly, about 15 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to cool completely.
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