2 Absolutely Mouth-Watering Zucchini Bread Recipes

For many years now, we've been growing zucchini & seek other ways and means to make use of them away from your usual dishes like salads and etc. So we have tried a lot of times to get exciting dishes that feature zucchini as the main ingredient.

Here are 2 delicious bread recipes star zucchini as the main ingredient and they are absolutely delicious.

Moist Zucchini Quick Bread Recipes with Nuts & Spices

6 cups unbleached flour, or a mix of half white, half whole wheat

2 taps salt

2 taps baking powder

1 / 2 teaspoon baking powder

2 toss cinnamon, ground

6 large eggs

3.5 C sugar

5 taps pure vanilla extract

1 3 / 4 c canola oil

5 c zucchini, finely grated

2 c walnuts / pecans, chopped

Preheat oven to 350 degrees. F. Butter / spray with vegetable spray & flour 4 (8 ½ x 4 ½ x 2 ½ inch) loaf pans and set aside.

Using a food processor, grate the zucchini until it is fine. Set aside. Inside a large bowl, mix flour, salt, baking powder, baking powder and cinnamon and set aside. Beat the eggs in another large bowl, preferably with a stand mixer or handheld mixer.

Then add sugar, canola oil & vanilla then mix again until well blended. Scrape sides of bowl.Add grated squash then mix thoroughly, scraping down sides of bowl once or twice.

Use a large rubber spatula, fold in your flour mixture until everything is combined, and there are no dry ingredients left in the bottom of your bowl. Fold in walnuts / pecans. Spread batter into the 4 prepared pans and bake at 350 degrees. for 1 hour (60 minutes) or just until knife comes out clean.

Allow cooling for 5-10 minutes and then gently remove them from pans and let them cool completely on wire racks before wrapping and freezing. Serve at room temperature or chilled.Refrigerate for up to 2 days or freeze for up to 3 months. Makes 4 regular size zucchini bread.

Delicious Blueberry Zucchini Bread

3 paces eggs, lightly beaten

1 c vegetable oil

2 1 / 4 c white sugar

2 c zucchini, shredded

3 c flour (all-purpose)

1 teaspoon salt

3 taps vanilla extract

1 teaspoon baking powder

1 / 4 teaspoon baking powder

1 tablespoon cinnamon

1 pint fresh blueberries

Preheat oven to 350 degrees. F (175 degrees C). Lightly grease 4 mini-loaf pans. Inside a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking powder and cinnamon.

Gently fold in blueberries. Transfer to the prepared mini-loaf pans. Next, bake 50 minutes in the preheated oven, or just until a knife inserted in center of bread comes clean. Cool 20 minutes in pans, then turn out on wire racks to cool completely.