10 Zucchini Bread Recipes to Make the Most of Your Garden Haul

10 zucchini bread recipes to make the most of your garden haul 3

In the article titled “10 Zucchini Bread Recipes to Make the Most of Your Garden Haul,” Meghan Hynes Cole from Food Network presents a collection of enticing zucchini bread recipes that will transform an abundant garden harvest into delectable treats. From classic zucchini bread to pancakes, waffles, and even gluten-free options, these recipes offer a range of flavors and variations to savor. Whether you’re looking to stock your freezer or simply enjoy a delightful homemade bread, these easy-to-follow recipes will ensure that your zucchini doesn’t go to waste.

10 Zucchini Bread Recipes That’ll Make You Thankful for That Garden Haul

Zucchini bread is a classic and delicious way to use up that abundant zucchini harvest from your garden. Whether you’re a seasoned zucchini bread baker or a newbie looking to try something new, we’ve got you covered with 10 amazing zucchini bread recipes. From the easy and simple to the decadent and flavorful, there’s a recipe here for everyone’s taste buds.

10 Zucchini Bread Recipes to Make the Most of Your Garden Haul

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Recipe 1: Easy Zucchini Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups grated zucchini

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe 2: Classic Zucchini Bread

Ingredients

  • 2 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup apple butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 cups grated zucchini

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the whole-wheat pastry flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the apple butter, vegetable oil, granulated sugar, brown sugar, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10 Zucchini Bread Recipes to Make the Most of Your Garden Haul

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Recipe 3: Zucchini Bread Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup milk
  • 1/2 cup plain Greek yogurt
  • 1 large egg
  • 1 cup grated zucchini

Instructions

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a separate bowl, mix together the milk, Greek yogurt, and egg until well combined.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Fold in the grated zucchini.
  5. Heat a griddle or large skillet over medium heat and lightly grease it.
  6. Pour 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
  7. Serve the pancakes with your favorite toppings, such as maple syrup or fresh fruit.

Recipe 4: Chocolate Chip Zucchini Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups grated zucchini
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini and chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10 Zucchini Bread Recipes to Make the Most of Your Garden Haul

Recipe 5: Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups grated zucchini
  • 1 cup dried cranberries
  • 1 vanilla bean, seeds scraped out
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini and dried cranberries.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. In a small bowl, whisk together the scraped vanilla bean seeds, powdered sugar, and milk until smooth.
  9. Drizzle the vanilla bean glaze over the cooled zucchini bread.

Recipe 6: 5-Star Zucchini Bread

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup shredded coconut
  • 1 cup chopped maraschino cherries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two loaf pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs, one at a time, and then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the grated zucchini, shredded coconut, and chopped maraschino cherries.
  7. Divide the batter evenly between the two prepared loaf pans and smooth the tops.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
  9. Allow the bread to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Recipe 7: Zucchini Bread Waffles

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup grated zucchini

Instructions

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the granulated sugar, brown sugar, buttermilk, vegetable oil, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini.
  6. Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions, until golden brown.
  7. Serve the zucchini bread waffles with your favorite toppings, such as maple syrup or whipped cream.

Recipe 8: Chocolate-Zucchini Bread

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped semisweet chocolate

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini and chopped semisweet chocolate.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe 9: Gluten-Free Zucchini Bread

Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups grated zucchini

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe 10: Zucchini-Pineapple Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup crushed pineapple, drained

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini and crushed pineapple.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

With these 10 delicious zucchini bread recipes, you’ll never run out of ways to enjoy your garden’s bountiful harvest. From the simple classic recipe to the indulgent chocolate chip version, there’s a zucchini bread here for every occasion. So why not grab some zucchinis from your garden and start baking? Your taste buds will thank you!

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By knowingcook.com

Hi, I'm knowingcook.com, the author behind Cooking News at https://knowingcook.com/. Welcome to my blog where I share my passion for cooking, recipes, and invaluable culinary information. As a food enthusiast, I aim to provide you with mouthwatering recipes and helpful tips to enhance your cooking skills. Together, let's embark on a delectable culinary journey as we explore different flavors and techniques. Join me as I share my own experiences and knowledge, helping you become a better cook and ultimately a confident chef. With Cooking News, we can nurture our love for cooking and unleash our inner culinary genius. Let's get cooking!

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