Cinnamon Zucchini Yeast Bread Recipes

ZUCCHINI YEAST BREAD

Zucchini Yeast Bread image

This recipe combines the texture of sweet dough bread and the flavor of zucchini bread. It's wonderful toasted for breakfast.

Provided by Taste of Home

Time 1h

Yield 1 loaf.

Number Of Ingredients 12

Ingredients

1 tablespoon active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm whole milk (110° to 115°)
1/3 cup sugar
3 tablespoons butter, softened
3 tablespoons grated orange zest
1/2 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1/3 cup raisins
1-1/2 cups whole wheat flour
2 teaspoons ground cardamom
1-2/3 to 2-1/3 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange zest and salt. Beat in the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 100mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING

Zucchini Bread with Cinnamon Sugar Topping image

This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!

Provided by Beth Stauffer

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 13

Ingredients

3 beaten eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla extract
½ cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ cup brown sugar
¼ teaspoon ground cinnamon

Steps:

Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g

CINNAMON ZUCCHINI BREAD

Cinnamon Zucchini Bread image

"The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt." -Kathie Meyer, Round Rock, Texas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 13

Ingredients

3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1-1/4 cups shredded peeled zucchini
1/2 cup raisins

Steps:

In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 174 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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