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Skillet Zucchini Cornbread
Bread & Baking American

Skillet Zucchini Cornbread

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
  2. 2 Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
  3. 3 Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
  4. 4 Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
  5. 5 Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

By KATHYSH2000

Lemon Zucchini Bread
Bread & Baking American

Lemon Zucchini Bread

4.8

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
  3. 3 Beat shredded zucchini, sugar, oil, and egg together in a mixing bowl.
  4. 4 Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.
  5. 5 Pour the batter into the prepared pan.
  6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
  7. 7 Enjoy!

By REBECITA

Zucchini Bread with Coconut
Bread & Baking American

Zucchini Bread with Coconut

4.8

Prep
25 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
  3. 3 Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
  4. 4 Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
  6. 6 Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

By Barbara Sauermann

Sweet Potato Zucchini Muffins
Bread & Baking American

Sweet Potato Zucchini Muffins

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
  2. 2 Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
  3. 3 Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

By Sheryl Carnes

Chocolate Zucchini Bread
Bread & Baking American

Chocolate Zucchini Bread

4.8

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 9x5-inch loaf pans.
  2. 2 Melt chocolate squares in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
  3. 3 Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Beat in melted chocolate. Stir in flour, baking soda, salt, and cinnamon until just blended. Fold in chocolate chips. Pour batter into the prepared loaf pans.
  4. 4 Bake loaves in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.
  5. 5 Cool to room temperature before slicing. Enjoy!

By Diane

Zucchini Raisin Muffins
Bread & Baking American

Zucchini Raisin Muffins

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Whisk flour, salt, nutmeg, baking soda, and baking powder together in a medium bowl until well combined.
  3. 3 Beat sugar, oil, and egg together in a large bowl with an electric mixer until well mixed; fold in zucchini and raisins, then stir in flour mixture until combined. Spoon batter into the prepared muffin cups, filling each about ⅔ full.
  4. 4 Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, about 25 minutes.

By Jenifer Mastrud

Wendy's Zucchini Bread
Bread & Baking American

Wendy's Zucchini Bread

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease and flour 2 4x8-inch loaf pans.
  3. 3 Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
  4. 4 In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
  5. 5 Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
  6. 6 Pour the batter into the prepared loaf pans.
  7. 7 Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

By WendyD

Easy Pecan Zucchini Bread
Bread & Baking American

Easy Pecan Zucchini Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 Sift flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl. Set aside.
  3. 3 Beat sugar and eggs together in a large bowl until light and fluffy, about 10 minutes. Gradually add oil; beat 2 minutes more. Mix in zucchini, pecans, and lemon extract. Fold in flour mixture until just combined; do not overmix. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.

By Phyllis Province

Best Lemon Zucchini Bread
Bread & Baking American

Best Lemon Zucchini Bread

4.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. 2 Whisk flour, baking powder, baking soda, salt, and nutmeg together in a bowl until evenly mixed.
  3. 3 Beat sugar, milk, oil, egg, and lemon juice together in a large bowl until well combined; stir in flour mixture, zucchini, and lemon zest with a fork until moist but very thick. Pour into the prepared loaf pan and smooth the top.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes.

By Littldot

Pineapple Zucchini Muffins
Bread & Baking American

Pineapple Zucchini Muffins

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl; make a well in the center. Pour oil and eggs into the well: stir in zucchini, pineapple, and vanilla extract until batter is smooth.
  3. 3 Divide batter among the prepared muffin cups, filling each ⅔ to ¾ full.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes.

By Frost

Mom's Zucchini Bread
Bread & Baking American

Mom's Zucchini Bread

4.8

Prep
15 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  2. 2 Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  3. 3 Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
  4. 4 Stir in shredded zucchini and chopped walnuts until well combined.
  5. 5 Pour batter into the prepared pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.
  7. 7 Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

By Vicki Monte

Glazed Lemon Zucchini Bread
Bread & Baking American

Glazed Lemon Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
  3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
  5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Apple Zucchini Bread
Bread & Baking American

Apple Zucchini Bread

4.6

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Gather all the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Whisk white sugar, brown sugar, eggs, oil, and vanilla extract together in a bowl until well blended. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  3. 3 Stir flour mixture into sugar mixture until well combined. Fold in zucchini, apple, and walnuts until evenly distributed.
  4. 4 Divide batter between the prepared pans.
  5. 5 Bake in the preheated oven until centers of loaves spring back when pressed lightly, about 1 hour. Cool loaves in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely.

By Rose Putman

Pumpkin Zucchini Bread
Bread & Baking American

Pumpkin Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  2. 2 Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  3. 3 Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  4. 4 Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

By Dubby Jr

Toddler-Friendly Carrot and Zucchini Muffins
Bread & Baking American

Toddler-Friendly Carrot and Zucchini Muffins

2.0

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
  2. 2 Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
  3. 3 Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

By AmyGail

Applesauce Zucchini Bread
Bread & Baking American

Applesauce Zucchini Bread

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. 2 Whisk flour, cinnamon, salt, baking soda, and baking powder together in a bowl. Set aside.
  3. 3 Combine sugar, oil, and eggs in a separate bowl; stir in zucchini, applesauce, and vanilla extract until well combined. Stir in flour mixture until incorporated; stir in pecans. Divide batter between the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool slightly before slicing.

By Maria

Gluten-Free Zucchini Bread
Bread & Baking American

Gluten-Free Zucchini Bread

4.9

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
  3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
  5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Lemon Pistachio Zucchini Bread
Bread & Baking American

Lemon Pistachio Zucchini Bread

4.6

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. 2 Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LIZZY217

Vegan Zucchini Banana Bread
Bread & Baking American

Vegan Zucchini Banana Bread

3.8

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Sift flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
  3. 3 Beat bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat flour mixture into banana mixture; add zucchini and mix until combined. Pour mixture into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.

By stamperjen0

Gluten-Free Zucchini Muffins
Bread & Baking American

Gluten-Free Zucchini Muffins

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

My Kid's Favorite Zucchini Bread
Bread & Baking American

My Kid's Favorite Zucchini Bread

4.8

Prep
20 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Lynnsthings

Zucchini Bread with Pineapple
Bread & Baking American

Zucchini Bread with Pineapple

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line bottoms of two 9x5-inch loaf pans with parchment paper.
  2. 2 Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.
  3. 3 Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined; stir in zucchini and pineapple. Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter between the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Remove loaves from the pans; transfer to a rack to cool completely.

By Jolin

Zucchini Coconut Loaf
Bread & Baking American

Zucchini Coconut Loaf

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. 2 In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  3. 3 In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  4. 4 In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

By Carol

Banana Zucchini Bread
Bread & Baking American

Banana Zucchini Bread

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch bread loaf pans.
  2. 2 Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts if using. Divide batter evenly between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

By heather duncan

Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts
Bread & Baking American

Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts

4.8

Prep
20 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
  2. 2 Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
  3. 3 Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
  4. 4 Divide batter among prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

By Barbara

Pineapple Zucchini Loaf
Bread & Baking American

Pineapple Zucchini Loaf

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Beat sugar, oil, eggs, and vanilla together in a bowl with an electric mixer until thick; stir in zucchini and pineapple. Stir in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated; fold in raisins and walnuts. Divide batter among the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from pans and transferring to a wire rack to cool completely.

By jen

Zucchini Bread with Cinnamon Sugar Topping
Bread & Baking American

Zucchini Bread with Cinnamon Sugar Topping

4.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine white sugar, zucchini, oil, eggs, and vanilla in a large bowl; stir in raisins.
  3. 3 Combine flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder in a separate large bowl; whisk into zucchini mixture until almost no lumps remain. Divide batter between the prepared loaf pans.
  4. 4 Whisk brown sugar and ¼ teaspoon cinnamon together in a small bowl until well combined; sprinkle over batter in the loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

By Beth Stauffer

Super Duper Zucchini Muffins
Bread & Baking American

Super Duper Zucchini Muffins

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. 2 Combine flour and sugar in a large bowl; stir in baking powder, cinnamon, nutmeg, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs; make a well in the center. Stir zucchini, eggs, sour milk, and vanilla extract into well to combine; fold in walnuts. Spoon batter into the prepared muffin cups, filling each ⅔ to ¾ full; sprinkle tops with brown sugar.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool.

By Jessi

Farm Fresh Zucchini Cranberry Nut Muffins
Bread & Baking American

Farm Fresh Zucchini Cranberry Nut Muffins

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
  2. 2 Mix flour and brown sugar together in a medium bowl. Cut in butter until mixture forms coarse crumbs. Set topping aside.
  3. 3 Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
  4. 4 Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling almost to top. Sprinkle topping over each muffin.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By SHORECOOK

Andy's Jalapeño Zucchini Bread
Bread & Baking American

Andy's Jalapeño Zucchini Bread

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.
  2. 2 Whisk together flour, sugars, cinnamon, salt, baking soda, baking powder, and powdered jalapeño pepper in a large bowl until well combined. Add eggs, oil, applesauce, and vanilla to flour mixture; beat until batter is smooth. Fold in zucchini and fresh jalapeños until incorporated. Pour batter into the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the centers of bread comes out clean, about 1 hour. Transfer to a wire rack to cool completely.

By CNM CATERING