CHERRY VANILLA ZUCCHINI BREAD
Another from my recipe box, can't remember where it came from.. but you will get asked for this recipe!!
Provided by TAMMY WADE
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350* Grease and flour 2 loaf pans, or 4-5 small loaf pans.
- 2. In a large mixing bowl mix together the eggs, oil, sugar, vanilla, zucchini, cherries and nuts.. Add in the dry ingredients and mix well
- 3. Pour into loaf pans and bake for 1 hour, or 35-45 min. for the smaller pans, check to see if done.. Enjoy!!
ZUCCHINI ALMOND BREAD RECIPE BY TASTY
Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 6 slices
Number Of Ingredients 17
Steps:
- Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
- Preheated oven at 350ºF (175ºC).
- In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
- Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
- Spray your baking pan and pour in the mixture, top with sliced almonds.
- Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
- While baking, mix your glaze ingredients together until smooth.
- Let the bread cool down, drizzle with the glaze!
- Enjoy!
Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams
ZUCCHINI CHERRY BREAD
A different twist on typical zucchini bread!
Provided by Jenni K
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Beat eggs in a large bowl. Add the sugar, oil, and vanilla. Beat well. Add flour, salt, baking powder, and cinnamon. Beat well.
- 2. Add drained pineapple, cherries, and zucchini. Mix until well incorporated. Pour into 2 well greased loaf pans.
- 3. Bake at 325 for 50-60 minutes, or until toothpick inserted in center comes out clean.
CHERRY VANILLA ZUCCHINI BREAD
Make and share this Cherry Vanilla Zucchini Bread recipe from Food.com.
Provided by NurseAmbre
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Mix together in bowl eggs, oil, sugar, vanilla, zucchini, cherries and nuts, if using.
- In a separate bowl, combine the dry ingredients well; add to zucchini mixture and mix together well. Pour into 2 greased and floured loaf pans.
- Bake @ 350 degrees 1 hour, or until bread tests done.
- Copied recipe from Taste of Home.
Nutrition Facts : Calories 2983.2, Fat 134.2, SaturatedFat 18.7, Cholesterol 186, Sodium 2639, Carbohydrate 419.1, Fiber 13.9, Sugar 263.2, Protein 33.4
CHERRY-ZUCCHINI BREAD
I defy anyone to guess this has zucchini in it and the maraschino cherries are only evident by the red dots. This is a really tasty way to use up those abundant garden zucchini!
Provided by It's A New Day
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
- Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
- Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 38.4 g, Cholesterol 24.7 mg, Fat 15.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 10.1 g, Sodium 211.4 mg, Sugar 20.8 g
CHERRY PIE FILLING BREAD
Make and share this Cherry Pie Filling Bread recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 36 serving(s)
Number Of Ingredients 10
Steps:
- Beat together oil, eggs and vanilla.
- Sift dry ingredients together and add to egg mixture.
- Stir in cherry pie filling and nuts by hand.
- Pour into 2 greased and floured loaf pans.
- Bake at 350° for 50 minutes to 1 hour.
CRANBERRY ZUCCHINI BREAD
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY ZUCCHINI BREAD
Recipe is from Favorite Brand Name Recipes and sounds like a delicious holiday bread or a great recipe to use when you have an abundance of zucchini in your garden! All you need is a great cup of coffee or tea!
Provided by DailyInspiration
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3-4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, baking soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.
- Grease and flour bottom of 8 1/2 x 4 1/2 inch loaf pan. Pour batter into prepared pan. Bake in preheated 350 degrees F oven 55-65 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator.
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