Marys Zucchini Bread Recipes

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MARY'S ZUCCHINI BREAD

This is my mother-in-law's favorite recipe and for very good reason! This recipe makes two very moist and flavorful loaves. I hope you will enjoy it!

Provided by Bev I Am

Categories     Breads

Time 1h20m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 11



Mary's Zucchini Bread image

Steps:

  • Place eggs, oil, zucchini and vanilla extract in blender and puree.
  • Sift together sugar, flour, baking soda, salt and baking powder and cinnamon.
  • Pour liquid ingredients into dry and mix.
  • Add nuts.
  • Divide batter into two loaf pans.
  • Bake at 325F degrees for 1 hour.

3 large eggs
1 cup vegetable oil
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups sugar
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts

MARY'S ZUCCHINI BREAD

This is my zucchini bread recipe. I won a blue ribbon for this recipe in 1999 at the county fair. My kids always aked for this when zucchini were ready to pick!

Provided by Mary Louise

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 11



MARY'S ZUCCHINI BREAD image

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour two bread pans.
  • 2. Beat eggs. Add sugar, oil and vanilla. Beat until thick and creamy. Add zucchini. Mix. Sift dry ingredients together. Stir in until combined. Stir in nuts.
  • 3. Bake 55-60 minutes or until tests done.

3 eggs
2 c sugar
1 c oil
2 c zucchini pureed in blender
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 c walnuts, chopped
2 1/4 c flour
1 tsp vanilla

MARY'S BEST ZUCCHINI BREAD

Make and share this Mary's Best Zucchini Bread recipe from Food.com.

Provided by Mary Scheffert

Categories     Quick Breads

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 14



Mary's Best Zucchini Bread image

Steps:

  • Preheat oven to 325°F.
  • Grease two loaf pans.
  • Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
  • Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
  • Add shredded zucchini and walnuts; stir to combine.
  • Add zucchini mixture to flour mixture; stir well.
  • Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
  • Bake 60-65 minutes or until loaves test done with toothpick.
  • Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
  • *Note: Loaves freeze well.

2 cups shredded unpeeled zucchini (green or yellow, or a combination)
2 cups white sugar
2 eggs
1/2 cup unsweetened applesauce
1/2 cup oil
2 teaspoons vanilla
3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon grated fresh lemon rind or 1/2 teaspoon orange rind
1 cup chopped walnuts

CLASSIC ZUCCHINI BREAD

A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.

Provided by Alison Roman

Categories     quick breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 13



Classic Zucchini Bread image

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.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

½ cup/113 grams unsalted butter, plus more for greasing the pan
3 ½ cups/447 grams all-purpose flour
2 teaspoons cinnamon
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
4 large eggs
¾ cup/165 grams light brown sugar
¾ cup/151 grams sugar
¾ cup/180 milliliters canola oil
1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
4 tablespoons demerara or turbinado sugar (optional)

MOM'S ZUCCHINI BREAD

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11



Mom's Zucchini Bread image

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

MARY'S EXCELLENT ZUCCHINI SWEET POTATO BREAD

This is my friend Mary's recipe and it is the best! It is very moist and freezes well. The kids go wild and they don't even realize they are eating veggies!

Provided by redtaz

Categories     Quick Breads

Time 1h15m

Yield 2 loaf pans, 12-14 serving(s)

Number Of Ingredients 12



Mary's Excellent Zucchini Sweet Potato Bread image

Steps:

  • Preheat oven @ 350. 1 bread loaf = 1 hour OR 4 mini Loaf pan = 45 minutes.
  • Mix dry ingredients.
  • Beat together the following: 2 Cups sugar, 3/4 cup oil (I always use light olive oil), 3 large eggs, and 1 teaspoon vanilla. Add into liquid mixture: 1 1/2 cups sweet potato grated and 1 1/2 cups zucchini grated.
  • Add in dry ingredients. Stir in chocolate chips or nuts. Don't forget to grease the pans. If there is extra of the potato or zucchini, I will often measure out for another batch and stick it in the freezer for next time! ENJOY!

Nutrition Facts : Calories 362.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 189.6, Carbohydrate 53.6, Fiber 1.4, Sugar 34.5, Protein 4.2

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup oil
3 large eggs
1 teaspoon vanilla
1 1/2 cups sweet potatoes
1 1/2 cups zucchini
3/4 cup chocolate chips (optional) or 3/4 cup nuts (optional)

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