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You can also use this recipe to make muffins, just check them for doneness a bit earlier.
Grate zucchini to equal 2 cups, well drained. A food processor is invaluable for grating the zucchini.
Mix together eggs, oil, sugar, zucchini, and vanilla; set aside
Mix together flour, salt, baking powder, baking soda, nutmeg, cinnamon, and cloves in a separate bowl.
Add dry ingredients to wet ingredients. Stir in raisins and nuts if desired. Pour into 2 greased and floured loaf pans.
Bake at 350 degrees F for approximately 45-50 minutes or until the center springs back when touched.
By Stephanie from Hillsboro, OR
This won me first prize at a county fair some years ago. It's an easy way to get a green veggie into youngsters. Zucchini alone doesn't really appeal to me, but with this recipe if you don't tell, they won't know!
Greased 2 8x4x2 inch loaf pans (or the equivalent which will hold 4 cups batter).
Combine beaten eggs, oil, sugar, vanilla, and pineapple in a mixing bowl. Mix all dry ingredients in a large mixing bowl and add the above. Blend well, then stir in the grated zucchini. Stir well and divide between the two greased loaf pans.
Bake at 325 degrees F for 50 minutes. Test with a toothpick in the center. If it comes out clean, move to wire racks to cool for 5 minutes, then turn out onto the wire rack to cool completely.
Note: These freeze well up to 3 months. I also make and freeze individual slices.
|Time:||30 Minutes Preparation Time|
50 Minutes Cooking Time
By Keeper from NC
In a large bowl, beat eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla. Blend well. Stir together the dry ingredients; add to zucchini mixture and mix until well combined. Stir in the chopped nuts. Turn into 3 greased loaf pans. Bake at 325 degrees F until toothpick comes out clean. Remove from pans and cool on racks; wrap in foil store in refrigerator or freezer. Makes 2-3 loaves.
By Robin from Washington, IA
Not only is this quick bread delicious, it is also a good way to use up surplus produce and add some veggies to your diet. This page has a recipe for making zucchini nut bread.
Several recipes for Zucchini Bread.
Mix together wheat germ, flour, baking powder, cinnamon & nuts. Beat eggs till fluffy & light colored. Beat in sugar, vanilla, & oil. Stir in zucchini.
This is a new twist to zucchini bread with chocolate chips and pecans.
Beat eggs in bowl until frothy. Add next 4 ingredients, mixing well. Sift dry ingredients together. Add to egg mixture, beating well. Stir in nuts. Pour into 2 greased 4x8 inch pans.
In a bowl, beat sugar, zucchini and egg. Add oil and mix well. Pour this over the other ingredients and mix well. Gently fold in the nuts and raisins. Turn into greased loaf pans. Bake at 325 degrees F. for 35 to 50 minutes. Makes 2 loaves.
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If my recipe for zucchini bread calls for 3 cups of zucchini how much frozen zucchini should I use?
3 cups? Actually depends upon how the zucchini is supposed to be prepared and then measured in the recipe. You can cut or chop the frozen zucchini (thawed?) to approximate the amount stated in the recipe.