Zucchini Bread Recipe Betty Crocker

Skinny Zucchini Bread Recipe BettyCrocker.com

WEBOct 21, 2016 · Steps. 1. Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray. 2. In large bowl, mix zucchini, …

1. Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

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Whole Grain Zucchini Bread Recipe BettyCrocker.com

WEBSep 20, 2016 · Grease and sugar a 9 x 5 inch loaf pan. Preheat oven to 350° F. 2. Sift flour, baking soda, baking powder, cinnamon and salt into bowl. Separately, beat the eggs …

1. Grease and sugar a 9 x 5 inch loaf pan. Preheat oven to 350° F.
2. Sift flour, baking soda, baking powder, cinnamon and salt into bowl. Separately, beat the eggs and sugar until well mixed and slightly thickened. Beat in the oil, juice, yogurt, vanilla, and grated zests. Add the dry ingredients and zucchini and mix well by hand.
3. Pour batter into prepared pan and bake for 50 minutes or until deep golden brown. Cool on wire rack.

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Healthy Zucchini Bread Recipe Cookie and Kate

WEBOct 1, 2022 · Instructions. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a …

1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
2. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.

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