How To make Zucchini Quick Bread
3 ea Eggs
1 c Oil
2 c Sugar
1 tb Vanilla
1 ts Cinnamon
1 ts Salt
1 ts Soda
1/4 ts Baking powder
2 c Zucchini; grated
3 c Flour
1/2 c Nuts; chopped
Mix together dry ingredients, set aside. Beat eggs until thick, add oil, sugar and vanilla. Add dry ingredients, mix until smooth. Add zucchini and nuts, mix thoroughly. Pour batter into greased and floured baking pan, bake at 350 degrees 1 to 1-1/2 hours or until toothpick inserted in center comes out clean.
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How To make Zucchini Quick Bread's Videos
Zucchini Bread with Joanna Gaines | Magnolia Table, Vol. 2
The new banana bread? A recipe from Jo's new cookbook - Magnolia Table, Volume 2! Get the recipe in this video, as well as in the cookbook. You can order by clicking this link:
The Best Zucchini Bread
This is the Best Zucchini Bread Recipe: In essence, it's a quick bread made with brown sugar and white, eggs and oil, and the result is a super moist zucchini bread that makes a wonderful addition to breakfast coffee or afternoon tea! I have been making this recipe for years, an oldie but such a goodie, a hit with adults and children alike.
Full recipe here:
Zucchini Bread
This zucchini bread is a quick and easy treat that makes a perfect grab and go snack in the morning! Moist, perfectly sweet with lots of crunchy walnuts, brown sugar, and a hint of cinnamon.
Recipe:
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How to make Zucchini Bread | YouTube shorts | Miss Annie's recipes
Thanks for watching! - Miss Annie
missannieshomeandkitchen.com
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Healthy Zucchini Bread Recipe
This healthy zucchini bread is moist, light and packed with good nutritious. This recipe is made with whole wheat flour, but you also can use spelt flour. There is no refined sugar in this bread and you can use dairy free milk. Follow this easy recipe to learn how to make the best zucchini bread.
Full printable recipe:
More recipes you may like:
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Healthy Banana Oatmeal Cake:
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Ingredients:
2 cups (280g) Zucchini 2 medium
2 Eggs
1/3 cup (80ml) Olive oil/ coconut oil
1/2 cup (120m) Almond milk or any milk of choice
1/2 teaspoon Baking soda
2 teaspoons Baking powder
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Vanilla extract
1/2 teaspoon Salt
2 cups (250g) Whole wheat flour
1/2 cup (60g) Walnuts, chopped or chocolate chips
3 tablespoons (60g) Honey
Directions:
1. Preheat oven to 340°F (170°C). Line and grease a 9” x 5” (23X12cm) loaf pan to prevent the bread from sticking. Set aside.
2. Grate the zucchini and set aside.
3. Into a large bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg, stir and set aside.
4. In a separate bowl whisk eggs, oil, milk, vanilla extract and honey.
5. Combine wet ingredients with dry ingredients and mix just until combined. Add grated zucchini, chopped walnuts and stir until combined.
6. Pour the batter into prepared pan and bake for 45-50 minutes. If after 30 minutes in the oven, the bread turns too brown, cover with foil for the rest of baking
7. Allow to cool before slicing.
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A Handed-Down Family Recipe || Zucchini Bread
This recipe for zucchini bread was handed down to Meg from her mother, and it’s one of our favorite quick snack treats.
— Zucchini Bread —
Preheat oven to 350*. Grease and flour a bundt pan.
3 Cups Flour
1 1/2 Cups sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix in a large bowl and set aside.
3 eggs
1 Cup olive oil
2 tsp vanilla
4 Cups shredded zucchini
1 Cup raisins
1 Cup nuts
Mix together, then add to dry ingredients. Mix thouroughly until all flour is mixed in. Scoop into bundt pan and level out. Bake for about 1 hour, until a toothpick comes out clean. Let cool before slicing.
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