Microwave Zucchini Bread

Microwave Zucchini Bread Recipe 

Are you seeking a quick and convenient method to savor zucchini? This straightforward microwave technique converts zucchini into a tender and flavorful delicacy in just minutes—no need for an oven or stovetop! By utilizing an Anyday dish, the zucchini steams flawlessly, preserving moisture without becoming mushy. 

Whether you serve it as a side dish, incorporate it into pasta, or enhance it with cheese for added indulgence, this reliable recipe simplifies the process of cooking zucchini. It is ideal for hectic evenings, meal preparation, or any time you require a healthy and delicious vegetable on the table swiftly!

All of Anyday's recipes undergo thorough testing (and retesting!) in various microwave and home kitchens to ensure their effectiveness— and effectiveness is guaranteed. Unless stated otherwise, all recipes should be prepared at full power.

Suggestions

Introduce a crunchy element: Incorporate chopped walnuts into the batter for additional texture and a nutty taste.

Utilize a squash mixture: Combine summer squash and zucchini in the batter to maximize the use of surplus garden produce.

Make it decadent: Mix in chocolate chips for a rich, sweet delight that complements the warm spices in the bread.

Add a tropical flair: Include shredded coconut or crushed pineapple for a moist consistency and subtle sweetness.

Serve with a spread: Relish slices with a layer of lemon curd, strawberry jam, or marmalade for an extra burst of flavor.

Explore more cake recipes by browsing our collection here!

Recipe Notes

Store the cake in an Anyday dish with the lid secured and the knob down for 1-2 days to preserve freshness.

Microwave ovens can differ, even among those with identical wattages. Adjust cooking durations as necessary.

 

Ingredients: 

 * 3 eggs 

 * 2 cups Sugar 

 * 1 cup oil 

 * 2 cup raw grated zucchini 

 * 2 cups flour 

 * 1 teaspoon salt 

 * 1/4 teaspoon baking powder 

 * 1 1/2 teaspoon baking soda 

 * 1 tablespoon cinnamon 

 * 1/2 teaspoon ground nutmeg 

 * 1 cup chopped pecans or walnuts 

 * 2 teaspoons vanilla extract 

 * cream cheese frosting, below 

 INSTRUCTIONS

In a spacious mixing bowl, combine eggs and sugar. Incorporate oil and zucchini, mixing thoroughly. Add the remaining ingredients and stir. Transfer the mixture into a 12-cup microwave bundt pan, or alternatively, utilize two 6-cup ring pans suitable for the microwave. 

Microwave on HIGH for 8-10 minutes, turning a quarter turn halfway through the cooking process. The bread should appear dry and start to separate from the sides when fully cooked. Allow it to cool for 10 minutes in the pan. Carefully invert the bread onto a serving plate. 

Once cooled, frost it with cream cheese frosting. This recipe yields one large loaf or two smaller loaves. The bread can be frozen effectively. If opting for the 6-cup ring pans, microwave each for approximately 4-6 minutes, ensuring to rotate halfway through. The zucchini bread recipe is now ready to be served... enjoy the Microwave Zucchini Bread recipes !!!

fresh-zucchini-bread

Microwave Zucchini Bread Video :

Fresh Zucchini Bread

Fresh Zucchini Bread Recipe 

This zucchini bread recipe yields two loaves that are exceptionally moist with a delightful cinnamon flavor (and a handful of nuts if desired)!

Here’s Why We Can’t Get Enough…

Incorporating shredded zucchini into the bread enhances its moisture.

It is simple to prepare using ingredients you probably already have.

This zucchini bread recipe can be frozen or stored for several days on the countertop.

This recipe produces two loaves, making it ideal to bake one for yourself and one to share (or freeze).

How to Prepare Zucchini for Bread

Peeling zucchini: There is no necessity to peel medium or small zucchinis as their skin is quite thin and does not contribute significant flavor or texture. If you are using an extra-large zucchini from the garden, it can be peeled, and the seeds should be extracted by scraping with a spoon.

Grating zucchini: This recipe requires grated zucchini. Utilize the larger holes on a box grater or a food processor grater (avoid dicing or chopping). After grating, do not press the zucchini to remove moisture, as the liquid is essential for maintaining its moistness.

How to Make Zucchini Bread

Similar to most quick bread recipes, this zucchini loaf is straightforward to prepare and only takes a few minutes of preparation time. I line my loaf pans with parchment paper to facilitate easy removal of the bread.

Grate Zucchini: Use the larger side of a box grater to shred the zucchini.

Prep Wet & Dry Ingredients: Mix wet and dry ingredients in separate bowls (recipe provided below).

Combine: Gently stir the wet and dry ingredients until just moistened.

Bake: Pour the mixture into the prepared pans and bake.

Variations

add chopped walnuts or pecans

replace the cinnamon with other warm spices such as pumpkin pie spice, or include a dash of nutmeg

dried cranberries or raisins make a wonderful addition

substitute the walnuts with chocolate chips or mini chocolate chips

Guidelines for Preparing the Finest Zucchini Bread

Small to medium zucchinis, or even summer squash, are the most suitable options.

Ensure that all ingredients are at room temperature.

Mix the dry ingredients using a whisk, as this serves a purpose similar to sifting the flour.

Avoid overmixing the batter.

Cooking times may vary slightly, so it is advisable to check the bread early and bake it until a toothpick inserted comes out clean.

Freezing and Storage

Zucchini bread can be kept on the counter for a maximum of 2 days. Due to its high moisture content, if you plan to store it for more than 2 days, it is recommended to refrigerate or freeze it.

Freezer: Like many quick breads, zucchini bread is suitable for freezing. Ensure it is completely cooled before freezing. Wrap it in plastic wrap and then in aluminum foil, slicing it beforehand for convenience. This allows you to thaw only the portions you wish to consume.

Notes

This recipe is intended for use with 8×4-inch loaf pans, not 9×5-inch pans.

Utilize the larger side of a box grater to shred the zucchini. Peeling is unnecessary unless the zucchini is exceptionally large with thick skin.

If the zucchini is particularly large (from the garden), you may need to remove some seeds using a spoon.

Do not attempt to squeeze the zucchini dry, as moisture is essential for this bread.

Store zucchini bread at room temperature for up to 2 days. Given its moisture content, if you intend to keep it longer, refrigeration or freezing is advisable.

To freeze, allow it to cool completely, wrap it securely in plastic, and then place it in a zip freezer bag for storage of up to a year.

 Ingredients: 

 * 1 cup walnuts or pecans, chopped 

 * 1 1/2 cups shredded zucchini (about 1 medium zucchini) 

 * 1/2 cup vegetable oil 

 * 1 cup granulated sugar 

 * 2 large eggs, lightly beaten 

 * 2 teaspoons vanilla 

 * 1/2 teaspoon baking soda 

 * 1/2 teaspoon ground cinnamon 

 * 1/2 teaspoon salt 

 * 1/4 teaspoon baking powder 

 * 1 1/2 cups all-purpose flour 

 INSTRUCTIONS 

Preheat the oven to 350°. In a mixing bowl, combine the oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder. Using a hand mixer on medium speed, beat the ingredients together until they are well blended, which should take approximately 30 seconds. Incorporate the flour and mix until it is just moistened. Fold in the nuts and zucchini. Transfer the batter into a loaf pan that has been greased and floured. Bake for approximately 65 to 75 minutes, or until a toothpick inserted into the loaf comes out clean. The zucchini bread recipe is now ready to be served...enjoy the Fresh Zucchini Bread recipes !!!

spiced-zucchini-bread-recipe

Fresh Zucchini Bread Video :