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Then, add 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk until well combined. Add the zucchini, and pour the wet ingredients into the bowl with the dry ingredients. Gently fold the ingredients together only until no dry flour is visible.

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Add the wet ingredients to the bread machine, including the zucchini. In a large mixing bowl, whisk the dry ingredients together. Then, add them to the bread machine. Select the setting for non-yeasted breads. This may be the "cake," "quick bread," "sweet," or "yeast free" setting.

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Preheat the oven to 350°F. Butter two 8×4-inch metal loaf pans and line with parchment paper for easier lifting. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate large mixing bowl, add eggs, oil, sugar, and vanilla.

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Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients.

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Instructions. Place beaten eggs and vegetable oil into the bread pan of your bread machine. Add the flour over the top of the wet ingredients to create an "island" for the remaining dry ingredients to rest upon. Place the remaining dry ingredients on top of the flour (reserving the grated zucchini until later).

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Mix the dry ingredients first. Mix the wet ingredients (including the zucchini). Add the wet to the dry and mix just to combine. Bake in a greased bread pan for 45-60 minutes at 350 degrees. Ovens vary greatly, so start checking it with a toothpick at the 45 minute mark.

Classic Zucchini Bread

1. Add ingredients to the bread pan in the order indicated including the shredded zucchini and the chopped walnuts. 2. Select Wheat Bread Course; 1 pound loaf, medium crust. 3. When done insert a wooden skewer or a piece of uncooked spaghetti into the center of the loaf.

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Start by combining the cream cheese and butter in a bowl and mixing until creamy. Slowly add in the powdered sugar and vanilla extract until a thick glaze forms. Spread the glaze over the top of the zucchini bread and let it set before serving. The honey drizzle is even easier to make.

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1 1⁄2 tablespoons canola oil. 1 cup zucchini, shredded. 1 cup whole wheat flour. 2 1⁄2 cups bread flour. 1⁄2 1/2 teaspoon rosemary or 1 teaspoon fresh basil. 1 tablespoon sesame seeds. 1 teaspoon salt. 2 teaspoons dry yeast. Add all ingredients to bread pan in order given.

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Ingredients - Bread Machine Zucchini Bread - 2 lb Loaf. 3/4 Cup - Vegetable Oil - 175 milliliters 2 Large Eggs (lightly beaten) 2 Teaspoons - Vanilla Extract - 10 milliliters 1 1/4 Cups - Light Brown Sugar (packed cups) - 270 grams 2 Cups - All Purpose Flour - 240 grams 1 Teaspoon - Ground Cinnamon - 5 milliliters 1/2 Teaspoon - Salt - 3 grams

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Step 3: Put wet and dry ingredients in bread machine and select "Quick bread" cycle. Step 4: Once ready, let the bread cool down for 25-20 minutes. Let the bread maker pan cool down for about 20-30 minutes and then invert the pan to remove the zucchini bread.

Bread Machine Zucchini Bread

1 teaspoon gluten. 2 teaspoons salt. 2 1⁄4 teaspoons fast rising yeast (or 2 3/4 t. bread machine yeast) Add all ingredients in the pan according to the order in manufacturer's directions. Set crust on medium and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from pan and place on a rack.

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Add the grated zucchini, oil, eggs, sugar, brown sugar, and vanilla extract to the bread machine pan. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the bread machine pan and select the "Quick Bread" or "Cake" cycle.

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Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well. In a large bowl, whisk the eggs with the sugar.

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Toss in any add-ins. In another bowl, whisk together the oil, sugar, eggs, and vanilla. Then stir in the zucchini. Combine the wet and dry ingredients together. Transfer the batter into a greased 9×5″ loaf pan. Bake at 350F for about 60 minutes or until a toothpick inserted into the center comes out clean.

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Place the dry ingredients into the bread machine bowl and then add the wet ingredients and grated zucchini. Select the sweet quick bread or cake cycle on your bread machine and press start. Once the bread has completed the cooking cycle, carefully open the bread machine and remove the pan. Allow the bread to cool for 10 minutes, and carefully.