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Cinnamon-alicious Zucchini Bread

Cinnamon-alicious Zucchini Bread

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If you don't mention the zucchini in this bread, no one will know the difference -- it's so sweet, cinnamon-y and tasty.MORE+LESS-

1 1/2

cup light brown sugar

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  • 1

    Preheat the oven to 350°F. Prepare two loaf pans by buttering and flouring the interiors.

  • 2

    In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

  • 3

    In a large mixing bowl, whisk together the canola oil, white sugar and light brown sugar until well-combined. Add the eggs one at a time, whisking well after each addition.

  • 4

    Add the zucchini and vanilla extract to the oil-sugar mixture, stirring well to combine.

  • 5

    Add the flour mixture to the wet ingredients. Stir until just combined.

  • 6

    Divide the batter evenly between the two pans.

  • 7

    Bake the two loaves for 55-65 minutes, until golden brown. A knife or cake tester inserted in the middle should come out clean as well.

  • 8

    Let cool on a cooling rack (in the pans) before removing from the pans. Store in an airtight container.

No nutrition information available for this recipe

Healthy Olive Oil Zucchini Bread

Olive oil in bread? Have I officially lost it? Nope, you&rsquoll see!

Of course, we all know that olive oil AND bread (i.e. for dipping) is a fantastic combo. Give me a freshly baked roll and some olive oil with herbs any day!

But did you know that you can actually make olive oil bread? Yep, pour some extra virgin olive oil straight into the batter, and you&rsquoll get a rich, delicious result. The olive oil provides a slightly fruity taste that works especially well in a sweet bread!

I&rsquove been wanting to make an olive oil bread for a while, and as soon as zucchini season rolled around, I knew it was time.

I also wanted to boost the nutrition of regular ol&rsquo zucchini bread, so I made this recipe with 100% whole wheat flour and a fairly low amount of added sugar (it doesn&rsquot need it with the olive oil!)

Plus, this Healthy Olive Oil Zucchini Bread is seasoned with cardamom, cinnamon, and vanilla. Basically, it&rsquos the stuff of sipping-coffee-with-a-slice-of-zucchini-bread dreams! Serve it with a little melted butter or a schmear of cream cheese, and you&rsquoll be LIVING.

Recipe Summary

  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 3 eggs
  • 1 ¾ cups white sugar
  • 1 cup vegetable oil
  • 1 cup shredded zucchini
  • 1 cup applesauce
  • 3 teaspoons vanilla extract
  • 1 cup chopped pecans (Optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease two loaf pans.

Combine flour, cinnamon, salt, baking soda, and baking powder in a bowl and set aside.

Combine eggs, sugar, and oil in another bowl and mix until blended. Add zucchini, applesauce, and vanilla extract. Mix into dry ingredients until well blended stir in pecans. Pour evenly into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool slightly before slicing and serving.

Recipe Summary

  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract, or more to taste
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cloves
  • ½ cup chopped walnuts (Optional)
  • ½ cup raisins (Optional)

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter pour into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Recipe Summary

  • 2 cups finely grated zucchini (about 2 zucchini)
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 cup chopped walnuts
  • 1/4 teaspoon almond extract

Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

I Made Joanna Gaines's Zucchini Bread, and It's an Easy, Delicious, and Perfect Snack

If you've exhausted all your banana bread ideas, it's time to switch over to zucchini bread. The sweet bread, which is very reminiscent of banana bread, packs in a bunch of veggies without actually tasting like veggies. Joanna Gaines's zucchini bread recipe is super simple and bakes up a delicious snack you'll definitely enjoy.

I made Joanna's bread today following her recipe closely — I even made the same mistake she did in her YouTube video, using an 8-by-8-inch pan instead of a 9-by-9. Lesson learned: a 9-by-9 is definitely the pan you need! I also opted to leave out the nuts, solely for personal preference the bread bakes up just the same without them if you also want to go that route.

I highly recommend whipping up this bread for yourself at home and eating it warm with butter on top. Such a delicious (and healthy-ish) snack!


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