Time 3h25m Yield 24 Number Of Ingredients 13 Steps:
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Time 1h40m Yield 24 Number Of Ingredients 11 Steps:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Time 1h20m Yield 16 to 18 servings Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees Fahrenheit. Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.
Time 1h10m Number Of Ingredients 14 Steps:
Prep the oven and pans: Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.
Time 1h55m Yield 2 loaves Number Of Ingredients 13 Steps:
Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray. In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries. Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.
Time 1h10m Yield 2 loaves, 16 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Combine all ingredients. Pour into two greased loaf pans. Bake for one hour.
Time 1h15m Yield 2 loaves Number Of Ingredients 13 Steps:
Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper. Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside. Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl. Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended. Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend. Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain. Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes. Let cool completely on a wire rack before removing from the loaf pan.
Time 1h15m Yield 2 loaves Number Of Ingredients 12 Steps:
Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well. Combine dry ingredients and add to wet mixture; mix well. Toss nuts and/or raisins in a bit of flour then stir into batter. Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing. NOTE: I include about 3/4 cup whole wheat flour in the total amount.
