Zucchini Bread Recipes

Zucchini Bread Recipes

These tasty zucchini bread recipes are a great way to make use of a bountiful harvest of zucchini from your garden.  These recipes are easy to follow, and each zucchini bread recipe is followed by a video that will walk you through the whole preparation and baking process.

 

Carrot Zucchini Bread Recipe Center

Carrot Zucchini Bread Recipe

Yield: 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 3 eggs (room temperature)
  • 1 cup vegetable oil (or olive oil)
  • 1 cup white granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup grated carrots
  • 1 1/2 cups grated zucchini (drain of water)
  • 1/2 cup walnuts
  • 1/2 cup raisins

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter and some flour, set aside. Or make two smaller loafs, using two 8 x 4 inch pans.
  3. In a medium bowl, mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg until combined. Set aside.
  4. In a large bowl whisk together eggs, oil, vanilla extract, lemon juice, lemon zest and sugar, until creamy.
  5. Add the dry ingredients to the egg mixture, little by little and beat well until fully combined.
  6. Stir in the grated zucchini and grated carrots, next add chopped walnuts and raisins until well combined. Pour batter into the prepared pan.
  7. Bake for 55 to 60 minutes, or until tester inserted in the center comes out clean. Bake for 40-50 minutes if using two smaller pans. If the edges and top brown before the center is settled, cover the bread with aluminum foil and continue baking.
  8. Cool in pan for about 20 minutes before transferring the bread onto a cooling rack.
  9. Remove bread from pan, and completely cool before storing or coving with the glaze.
  10. Lemon Glaze:
  11. In a medium bowl, whisk together confectioners' sugar, fresh lemon juice and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
  12. If needed, add another teaspoon of lemon juice, or more sugar.
  13. Drizzle glaze over the cooled bread, let it settle before slicing and serving.
  14. Store covered at room temperature for up to 3-4 days.
Nutrition Information:
Serving Size: 1 slicke
Amount Per Serving: Calories: 326Total Fat: 5gSaturated Fat: 2gCarbohydrates: 67gProtein: 6g

Whole Wheat Chocolate Chip Zucchini Bread Zucchini Loaf Cake Healthy Bakes

Whole Wheat Chocolate Chip Zucchini Bread

Yield: 1 Loaf

Ingredients

  • 215gm (1-2/3rd cups) whole wheat flour
  • 200gm (1-1/2 cups) soft brown sugar
  • 175gm (1 cup) grated Zucchini
  • 2 eggs
  • 120ml (1/2 cup) light olive oil (or any odourless oil) or melted butter
  • 80ml (1/3 cup) warm water
  • 50gm (1/4 cup) chocolate chips
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon or nutmeg powder (optional)

Instructions

    1. Sift the dry ingredients (whole wheat flour, salt, baking powder) about
      2-3 times and keep aside. Grease a 7″ loaf pan well and dust with
      flour. Preheat oven to 175 C (if you are using an OTG, preheat it for
      about 8 minutes)
    2. In a large bowl beat the sugar & oil till
      the mixture looks pale and well blended. Add one egg at a time &
      beat well.
    3. Mix in the sifted dry ingredients in parts till well
      incorporated. Add the water and combine into a smooth batter. Add the
      grated Zucchini & the chocolate chips & mix well.
    4. . Pour the batter into the prepared tin and bake for 1 hour 10 minutes or until the skewer inserted comes out clean.
    5. When done, remove and allow the tin to cool on a wire rack for about
      10 minutes.
    6. Carefully invert it & place it on the wire rack. Allow
      it to cool completely. Cut & serve with a hot cup of coffee or tea.

Notes

  • You can use multi grain wheat flour to increase the health quotient. I used Ashirwad Multigrain Atta. Whole wheat flour tends to result in a cake that is more dense than regular flour (Maida) – so you can replace it with the same.
  • Adding unrefined sugar (brown/demerara/packed light brown sugar) instead of
    regular granulated white sugar is also a good idea if you want it to be a
    complete healthy cake
  • Increase the cinnamon powder upto 1-1/2 tsp if you wish a stronger cinnamon flavour & fragrance


Double Chocolate Chip Zucchini Bread

Double Chocolate Chip Zucchini Bread

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 1 cup vegetable oil
  • 1 ¾ cup white sugar
  • 2 eggs
  • ½ cup almond milk
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • 4 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups grated zucchini
  • 1 ½ cups chocolate chips

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. In a large stand mixer, combine the oil and sugar and combined.
  3. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
  4. Add the almond milk and vanilla.
  5. Add the flour, cocoa powder, baking powder, baking soda and salt and mix for a few seconds until the flour is evenly combined. Add the zucchini.
  6. Add the chocolate chips and give it all a quick stir.
  7. Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans. Sprinkle with extra chocolate chips.
  8. Transfer the loaf pans to the oven and bake for 60 minutes until a knife can be inserted in the center of the loaf and it comes out clean.
  9. Remove the loaves from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.


    HOW TO MAKE ZUCCHINI BREAD

    WALNUT ZUCCHINI BREAD

    Yield: 1 Loaf
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes

    Ingredients

    • - 3 cups flour
    • -1 tsp salt
    • -1 tsp baking soda
    • -1 tsp baking powder
    • -1 tbls ground cinnamon
    • -3 eggs
    • -1 cup vegetable oil
    • -1 1/4 cups sugar (Add more if you want it sweeter)
    • -3 tsp vanilla extract
    • -2 cups grated zucchini
    • -1 cup chopped walnuts
    • -1 cup cranberries or raisins (optional)

    Instructions

    STEP 1:
    Grease & flour two 8 x 4 in pans. Preheat oven to 325 degrees F

    STEP 2:
    Grate 2 cups of zucchini

    STEP 3: SIFT flour, salt, baking powder, baking soda & cinnamon together in a bowl

    STEP 4:
    Beat eggs, oil, vanilla extract & sugar in a large bowl. Add the sifted ingredients to the mixture & beat well. Add grated zucchini, walnuts & cranberries or raisins (optional). Mix well. Pour batter into prepared pans

    STEP 5: Bake for 40-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a cooling rack for about 20 minutes. Remove bread from pan and cool completely


    Healthy Chocolate Zucchini Bread

    Healthy Chocolate Zucchini Bread

    Yield: 1 Loaf

    Ingredients

    • 2 C finley Grated Zucchini - packed & undrained
    • 1 Egg
    • 1/2 C Unsweeetened Applesauce
    • 3/4 C Maple Syrup or Honey
    • 1 tsp Vanilla
    • 1 tsp Baking Soda
    • 1 tsp Baking Powder
    • 1/2 tsp Salt
    • 1/3 C Cocoa Powder
    • 2 C Whole Wheat FLour
    • 1/2 C Semi Sweet Chocolate Chips
    • Cooking Spray

    Instructions

      1. Heat oven to 350 Degrees
      2. 9 x 5 Loaf Pan - lined w/parchment & cooking spray
      3. In medium sized bowl mix flour, baking soda & baking powder. Set aside
      4. In large bowl beat egg, add applesauce, maple syrup, vanilla & salt. Mix well. Add
        cocoa, stir until well blended, add zucchini, mix until well combined.
      5. Add chocolate chips. Add flour mixture and stir until incorporated into wet mixture.
      6. Pour in pan. Bake 50 - 60 minutes or until toothpick comes out clean.
      7. Let cool before slicing.