ZUCCHINI NUT BREAD
Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
DELICIOUS ZUCCHINI BREAD
This is a remarkable spiced zucchini bread recipe. Easy to make, it has notes of warm fall spices and just the right amount of dried fruit. It's perfectly sweet, delicious, and addictive. We kept having one more bite. If you're not careful, you may come back to the kitchen and only find crumbs.
Provided by Marilyn Keeton
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. In one bowl add 1st 7 ingredients and mix.
- 2. In a 2nd bowl add next 6 ingredients.
- 3. Add nuts and pineapple to the flour mixture.
- 4. Then mix flour mixture with 1 bowl of ingredients.
- 5. Pour batter into 2 greased 9x5 loaf pans.
- 6. Bake at 325 degrees for 1 hour.
ZUCCHINI BREAD
Zucchini bread is one of our favorites in the summertime when zucchini is abundant. This old-fashioned, simple zucchini bread recipe has the perfect balance of sweetness and spice. It's tender and forms a lovely sugary crust on top. Add your favorite nut - we opted for walnuts. They add a nutty flavor and a bit of crunch. This is...
Provided by Adrienne May
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325. Grease and flour 2 loaf pans.
- 2. Sift flour. Mix flour, nutmeg, cinnamon, salt, baking soda, and baking powder. Set aside.
- 3. In a large bowl, beat eggs, sugars, canola oil, and vanilla.
- 4. Stir sifted ingredients into egg mixture.
- 5. Blend in zucchini and nuts.
- 6. Pour into loaf pans.
- 7. Bake at 325 for 60-70 minutes or until toothpick in center comes out clean.
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.
ZUCCHINI PINEAPPLE BANANA BREAD
Moist and tender, this zucchini bread is sort of like a rich banana nut bread with sweet bits of pineapple throughout. Enjoy as an afternoon snack with a cup of coffee or tea. This zucchini pineapple banana bread is not overly sweet. A delicious recipe if you don't like a sweet dessert. When zucchini is plentiful in the summer,...
Provided by Lena Bretz
Categories Breads
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
- 2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
- 3. Add zucchini, pineapple, and mashed bananas. Mix together.
- 4. In another bowl, mix the dry ingredients together.
- 5. Add to the egg mixture and stir until the flour is just moistened.
- 6. Fold in nuts.
- 7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
- 8. Let the finished bread cool about 15 minutes before removing from pans.
- 9. Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.
PINEAPPLE CRANBERRY ZUCCHINI BREAD
So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!
Provided by Diane M.
Categories Sweet Breads
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
- 2. In a separate bowl, combine the dry ingredients.
- 3. Add the dry ingredients to the wet ingredients in large bowl.
- 4. Fold in nuts, cranberries, and coconut if desired.
- 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
- 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.
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.
BLUE RIBBON ORANGE ZUCCHINI BREAD
Steps:
- Grease two 8x4x2 loaf pans; set aside.
- In a medium bowl, combine eggs, sugar, cooking oil, and orange peel. Combine flour, baking powder, baking soda and salt.
- Add flour mixture and orange juice alternately to egg mixture. Stir just until combined after each addition. Sir in zucchini and coconut. Spoon batter into prepared greased pans
- Bake in a 350°F oven for approx. 55 minutes. Cool bread in pans on wire racks for 10 min. Remove from pans; cool completely on wire racks. Wrap and store bread overnight before slicing.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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