ZUCCHINI, APPLE, CARROT RAISIN NUT BREAD
Most know I love to play in the kitchen. I combined Zucchini, Apple, Carrot, Raisins, and Walnuts. I reduced the sugar and oil. It came out absolutely delicious. It is not overly sweet. It has just the perfect amount of sugar and oil. The natural sweetness from the apples with the golden raisins makes it quite moist and...
Provided by Nor Mac
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
- 2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
- 3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
- 4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
- 5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
- 6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
- 7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)
BLUE RIBBON ZUCCHINI CARROT RAISIN BREAD
It won't be long and we will all be overrun with zucchini. So tuck this wonderful recipe away and you'll be all set when they arrive! For variation, you can substitute dried cranberries or dried cherries for the raisins. I also sometimes add a pinch of nutmeg and about 1/4 tsp. of allspice. Great flavor additions for...
Provided by Family Favorites
Categories Other Snacks
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees.
- 2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
- 3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
- 4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
- 5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
- 6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
- 7. Makes 2 loaves.
BLUE RIBBON ZUCCHINI NUT BREAD
This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.
Provided by YnkyGrlDwndr
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Sift together plain flour, cinnamon, baking soda, salt and baking powder.
- Beat eggs well.
- Gradually add sugar and oil, beat together well.
- Add vanilla and dry ingredients from above blend well.
- Stir in the zucchini.
- Combine walnuts and 1 tsp of flour, stir this into the batter.
- Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
- Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
- Cool in tins on racks for 10 minutes before removing from tins, cool on racks.
CARROT APPLE ZUCCHINI BREAD
Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible!
Provided by Bonnie G 2
Categories Quick Breads
Time 1h5m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 21
Steps:
- Bread:.
- Preheat the oven to 350 degrees.
- Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
- Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
- In a separate large bowl, whisk together the butter and sugar.
- Add eggs, orange juice, and vanilla and whisk until combined.
- Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
- Pour into prepared pans.
- Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
- Let cool completely before icing.
- Cream Cheese Glaze/Frosting:.
- Cream together cream cheese and butter with a hand mixer.
- Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
- Frost bread and enjoy.
Nutrition Facts : Calories 302.5, Fat 13.7, SaturatedFat 7.4, Cholesterol 54, Sodium 176.6, Carbohydrate 42.6, Fiber 1.2, Sugar 28.2, Protein 3.3
APPLE ZUCCHINI BREAD
Provided by Food Network
Categories dessert
Time 1h
Yield 2 to 3 loaves, 12 to 15 servin
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine first 6 ingredients and set aside.
- Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
- Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.
BLUE RIBBON ZUCCHINI CARROT APPLE BREAD RECIPE
Provided by carvalhohm
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Grease 2 8x4" loaf pans or one Bundt pan. (This recipe can also make 18 to 24 muffins.) Place pans on parchment paper-lined baking sheet. In mixer bowl, blend sugar, butter or oil, eggs, orange juice and vanilla. In medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon and cloves. Fold dry ingredients into wet batter along with shredded carrots, zucchini, raisins, apples and walnuts. Spoon into prepared pans(s). Bake until done, about 1 hour, or until loaves spring back when gently touched with fingertips. Cool to room temperature before icing. *Cream Cheese Drip Frosting:* Place cream cheese, butter and most of confectioner's sugar in food processor or mixer bowl. Blend, adding more of confectioners' sugar and drizzling in a bit of orange juice to make soft, fluffy topping. Add more confectioners' sugar if required (or orange juice to loose, if necessary). Frost top of loaf or cake (if frost is soft enough, it will drip down sides), and garnish with shredded carrots and dusting of cinnamon before serving.
GOOD FOR YOU ZUCCHINI AND APPLE BREAD!
So moist and so tasty! The apple and zucchini are a flavor match made in heaven.
Provided by Karina Alcala
Categories Other Desserts
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees and prepare your loaf pans. Start shredding your zucchini and apple. Don't drain the zucchini set aside. Mix in apple sauce, eggs, oil, vanilla extract, honey and sugar and set mixture aside.
- 2. Sift flour with salt, cinnamon, baking powder and baking soda. Fold in into zucchini mixture with wooden spoon or mixer until well combined. Divide batter into 2 loaf pans. Cook for 50-60 minutes until toothpick comes out clean. My oven takes about 50 minutes but every oven is different.
- 3. Take out of oven and let it cool in pan for 10 minutes. Take out of pan and let the loafs cool on a wire rack or cutting board for 20 minutes. Start slicing and enjoy with butter or jam if desired or just by itself is really good.
DEE'S BLUE RIBBON ZUCCHINI CAKE/BREAD
I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting some of "those secret" recipes. This recipe won 2 blue ribbons for me at the tri-county Altamont Fair in 1987.
Provided by Dee514
Categories Quick Breads
Time 2h10m
Yield 1 bundt cake; or two 8x4-inch loaves, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Slice, seed and coarsely grate 2 to 4 large zucchini.
- Place about a handful or two of the grated zucchini into cheesecloth, or a clean cotton dish towel (do not use a terry cloth dish towel), and squeeze it until very dry; repeat with the remaining grated zucchini.
- Measure out 2 well packed cups of the prepared zucchini for the recipe.
- Grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
- Preheat oven to 350°F.
- In a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
- In a large bowl, beat eggs until light.
- Gradually add sugar, and continue beating until thick and lemon colored.
- Continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
- By hand, stir in vanilla, zucchini, nuts and raisins.
- Add the sifted dry ingredients, and stir until well mixed.
- Pour batter into prepared pan(s).
- Bake at 350°F for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
- Remove from oven and place pan(s) on wire rack to cool.
- Let cool in the pan(s) for about 5 minutes, remove cake from pan(s) and return the cake to the wire rack to continue cooling.
- Cake should be completely cooled before slicing.
Nutrition Facts : Calories 471.2, Fat 25, SaturatedFat 3.1, Cholesterol 52.9, Sodium 439.9, Carbohydrate 59.6, Fiber 2.7, Sugar 39.8, Protein 5.5
ZUCCHINI CARROT BREAD
A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
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- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
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