Ella Walter
Zucchini bread and meatloaf are both delicious and popular dishes. Zucchini bread is a type of quick bread that is typically baked in a loaf pan, resulting in a moist and tender loaf with hints of cinnamon and vanilla. Meatloaf, on the other hand, is a savoury dish made with ground meat, vegetables, and a binder such as eggs or breadcrumbs, often baked in a loaf pan as well. While there is no standard serving size for zucchini bread or meatloaf, the number of servings can vary depending on the size of the loaf pan and the portion size preferred. For example, a standard zucchini bread recipe may yield one loaf in a single loaf pan, while a meatloaf recipe might suggest using a loaf pan and provide a yield of 8 servings.
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What You'll Learn
- Zucchini bread recipe: one bowl, one 9x5-inch loaf pan
- Zucchini meatloaf recipe: 8 servings in a 9 1/2-inch pie plate
- Cheddar Parmesan zucchini meatloaf: bake uncovered for 30 mins, then 30 mins covered
- Turkey zucchini meatloaf: bake uncovered for 55-60 mins, rest for 5 mins
- Zucchini bread: a simple, one-bowl recipe with cinnamon and nutmeg
Zucchini bread recipe: one bowl, one 9x5-inch loaf pan
This zucchini bread recipe is easy to make and uses just one bowl and one 9x5-inch loaf pan. The bread is moist, tender, and scented with vanilla and cinnamon.
Ingredients:
- 2 medium zucchini, shredded (about 2 cups)
- 2 eggs
- 1/2 cup sugar (white granulated)
- 1/4 cup vegetable or canola oil (or butter/coconut oil)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Method:
- Preheat your oven to 350°F and line a 9x5-inch loaf pan with parchment paper. Spray the paper and pan with baking spray.
- Shred the zucchini and place it in a clean kitchen towel. Gently squeeze to remove excess liquid, then set aside.
- In a large mixing bowl, beat the eggs and sugar until just incorporated.
- Add the oil, cinnamon, and vanilla extract to the bowl and stir until smooth.
- In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until combined.
- Stir in the shredded zucchini until well combined.
- Pour the batter into the prepared pan and gently tap it on the countertop to remove any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then carefully remove it and let it cool on its side for 20 minutes to prevent the center from sinking.
- Allow the bread to cool completely for at least one hour before slicing and serving.
Storage:
Zucchini bread can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days. It can also be frozen for up to 3 months.
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Zucchini meatloaf recipe: 8 servings in a 9 1/2-inch pie plate
Zucchini Meatloaf Recipe:
This zucchini meatloaf recipe is a tasty way to get your family to eat their veggies. It serves 8 and is baked in a 9 1/2-inch pie plate.
Ingredients:
- 2 eggs, slightly beaten
- 2 cups shredded zucchini (1 large or 2 small)
- 1/3 cup plain breadcrumbs
- 1/3 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
- 1 1/2 lb lean (at least 80%) ground beef
- 1 tablespoon packed brown sugar
- 2 tablespoons ketchup
- 1/2 teaspoon yellow mustard
Topping:
- Grated parmesan cheese
- Chopped parsley
Steps:
- Preheat your oven to 350°F.
- In a large bowl, mix all the meatloaf ingredients until well blended.
- Press the mixture into an ungreased 9 1/2-inch deep-dish glass pie plate.
- Bake for 35 minutes.
- While the meatloaf is baking, mix the topping ingredients in a small bowl.
- After 35 minutes, remove the meatloaf from the oven and pour off any drippings.
- Spread the topping over the loaf.
- Return the meatloaf to the oven and bake for an additional 10 to 15 minutes, or until a meat thermometer inserted into the centre reads 160°F.
- Let the meatloaf stand for 5 minutes before serving.
Enjoy your zucchini meatloaf!
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Cheddar Parmesan zucchini meatloaf: bake uncovered for 30 mins, then 30 mins covered
Cheddar Parmesan Zucchini Meatloaf
Ingredients
- Grated zucchini
- Cheese (cheddar and parmesan)
- Sun-dried tomatoes
- Ground beef
- Eggs
- Breadcrumbs
- Chopped onion
- Salt
- Dried oregano leaves
- Pepper
- Brown sugar
- Ketchup
- Mustard
- Parsley
Method
- Preheat your oven to 375°F.
- Place all the ingredients in a large mixing bowl and knead with your hands until well combined.
- Transfer the mixture to a loaf pan; press it down and shape the top so it looks nice and round.
- Place your meatloaf in the oven with a broiler pan or large piece of aluminum foil directly underneath it to collect any drippings.
- Bake uncovered for 30 minutes.
- Take the meatloaf out of the oven and drain the excess liquid.
- Tent loosely with aluminum foil and return to the oven.
- Continue cooking for another 30 minutes.
- Remove the foil and drain excess liquid again.
- Return to the oven for 10 to 15 minutes or until the top is nice and brown.
- Remove the meatloaf from the oven and let it rest for at least 20 minutes before slicing and serving.
- Sprinkle with grated parmesan cheese and chopped parsley, if desired.
Tips
- This meatloaf is extremely delicate and may break up a little when sliced, but it is moist and tasty.
- If you have leftovers, reheat the slices in a frying pan over medium heat, with a little ghee or olive oil.
- Zucchini has a high water content, so it keeps the meatloaf moist.
- This recipe can be made in mini loaf pans or muffin pans, adjusting the cooking time accordingly.
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Turkey zucchini meatloaf: bake uncovered for 55-60 mins, rest for 5 mins
Turkey zucchini meatloaf: baking instructions
To make a turkey zucchini meatloaf, preheat your oven to 350°F. In a small bowl, combine two tablespoons of ketchup with Worcestershire sauce. In a medium bowl, mix the turkey, zucchini, dried onion, oats or breadcrumbs, egg, 1/4 cup ketchup, salt, and marjoram. Shape the mixture into a loaf and place it on a baking sheet. You can also use a loaf pan, which you should press the mixture into and shape the top of so it looks nice and round. Place a roasting pan or large piece of aluminium foil underneath to catch any drippings.
Bake the meatloaf uncovered for 55 to 60 minutes. When it's done, let it rest for five minutes before slicing. This will prevent it from falling apart.
Before baking, you can coat the top of the meatloaf with a mixture of ketchup and Worcestershire sauce. You can also sprinkle grated parmesan cheese and chopped parsley on top when serving.
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Zucchini bread: a simple, one-bowl recipe with cinnamon and nutmeg
Zucchini bread is a tasty treat, perfect for using up that summer vegetable glut. This recipe yields one 9x5-inch loaf, but you can easily double the ingredients to make two loaves. The recipe is simple, quick, and can be made in one bowl.
Ingredients:
- 1 and 3/4 cups (220g) all-purpose flour (spooned & levelled)
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Oil (vegetable, canola, or coconut oil, or butter)
- Brown sugar (or half brown/half white sugar)
- Granulated sugar
- 2 eggs
- Applesauce
- Vanilla
- 1-2 medium zucchini (1 and 1/2 cups shredded, which is 180g)
- Optional: chocolate chips or nuts
Method:
- Preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. Set aside.
- In a medium bowl, whisk the oil, sugar(s), eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.
- Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix.
- Fold in any optional add-ins, like chocolate chips or nuts.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 45-60 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool in the pan on a wire rack for 20 minutes, then turn out and allow to cool completely.
This recipe is very versatile and can be adapted to your taste. You can add more eggs for a fluffier texture, or milk if your batter is too dry. You can also swap out some of the oil for applesauce, or add nuts, chocolate chips, or other spices like cloves or ginger. If you want to make muffins instead of a loaf, simply adjust the baking time accordingly.
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Frequently asked questions
It depends on the size of your slices, but a typical zucchini bread loaf pan will yield around 8 servings.
A standard loaf pan size is 9x5 inches.
Baking time varies, but you can expect to bake zucchini bread for anywhere from 45 to 60 minutes.
Preheat your oven to 350°F for zucchini bread.
Yes, zucchini meatloaf can be frozen. Wrap it well and it will last in the freezer for several months.
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