Great Nanas Zucchini Bread Recipes

GRANDMA'S BEST ZUCCHINI BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
• Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GREAT NANA'S ZUCCHINI BREAD

Steps:

• Beat eggs, sugar, oil and vanilla together until thick.
• Fold in zucchini until blended.
• Sift together flour, baking soda, baking powder, cinnamon.
• Stir in nuts and raisins.
• Combine both mixtures using a spoon, mixing just enough to moisten ingredients (will still have some lumps).
• Bake in greased + floured loaf pans at 350 F for 1 hour or until a toothpick tests done.

NANA'S ZUCCHINI BANANA BREAD

Steps:

• 1. Put bananas, zucchini, eggs, sugar,vanilla and oil in a large bowl. Mix well to blend all ingredients.
• 2. In separate bowl mix together flour, soda, salt, cinnamon and ground nuts. Add this to the large bowl and mix just until blended.
• 3. Pour mix into 5 to 7 mini loaf pans that have been sprayed with no stick cooking spray.
• 4. Bake in oven preheated to 350 degrees for about 30 to 35 minutes or until toothpick inserted in centers comes out clean. (You can also do this in large loaf pan and cook for 55 minutes to 1 hour. The smaller loaves tend to come out more moist)
• 5. Allow to cool for 10 to 15 minutes and then remove from pans.
• 6. Glaze: Mix milk and powdered sugar in small bowl till desired consistency (I like mine thick but pourable) add in enough vanilla or banana extract (optional) to taste. Drizzle over loafs. Sprinkle with additional ground nuts.
• 7. Keep one (or two or three) for yourself and share the rest with your family and friends. (I wrap mine in pretty colored cellophane and tie with ribbons for thanksgiving treats for co-workers and friends.)

GREAT NANA'S ZUCCHINI APPETIZERS

Steps:

• Beat eggs, then add onion, oil, oregano, cheese, salt, garlic powder.
• Using a wooden spoon, fold in the Bisquick and the zucchini slices.
• Pour into a 9x13" greased baking dish and bake at 350 F for about 30-35 minutes (until puffed and top is lightly browned).
• These will be very low in the pan when baked.
• Cut into squares and serve.

GRANDMA'S ZUCCHINI BREAD

Steps:

• beat together eggs, oil, sugar.
• add and mix well: zucchini, vanilla, flour, baking powder, baking soda, salt, cinnamon.
• pour into two pans sprayed with non-stick cooking spray.
• Bake at 350* for one hour.
• Makes 2 loaves.
• (prep time includes peeling& grating zucchini).

MY GREAT AUNT'S ZUCCHINI BREAD

Steps:

• Preheat the oven 325 F.
• Grease and flour 2 5x9 loaf pans or 4 mini loaf pans.
• Shred the zucchini into thin strips either by hand or a food processor attachment.
• Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don't really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
• In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
• Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I'm making the loaf for me).
• Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
• Fold in chopped nuts.
• Pour into the loaf pans.
• Bake at 325 F for 1 hour, or 45 min if you're using mini loaf pans.
• Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
• Cool 20 minutes in pans on a rack, then remove from pans.

GREAT NANA'S RAVIOLI

Steps:

• Put flour and salt (a pinch or so to taste)in bowl and make a well.
• Add beaten eggs to the well, along with the water, mixing in a circular motion to slowly combine the wet and dry ingredients together.
• Once the mixture is combined, plop it onto a very lightly floured board and knead briefly to make a ball - but do not overwork the dough.
• Run through a pasta maker, making flat sheets.
• Combine filling ingredients.
• Set out one sheet of pasta dough and place small amounts of filling at even intervals, leaving gaps between each, in straight lines across the dough.
• Place another layer of dough on top.
• Using a ruffled edge pastry cutter, cut the dough into long rectangles, and then into individual squares, sealing each filling blob inside a square pocket of dough.
• Bring a large pot of water to boil, adding a hearty handful of sea salt to the water once it has come to a boil. Add the ravioli and cook about 4-5 minutes, or until they are floating and cooked to your liking.
• Serve topped with your favorite sauce.