EASY HEALTHY ZUCCHINI BREAD
This easy zucchini bread recipe uses only one bowl and is made healthier (and gluten free) by using oatmeal instead of regular white flour.
Provided by Alida Ryder
Categories Baked goods
Time 2h55m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 180°C/350°F and line a loaf pan with parchment paper.
- Add all the ingredients in a large mixing bowl then whisk until combined.
- Transfer the batter to the prepared loaf pan and place in the oven.
- Allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely before slicing and serving.
Nutrition Facts : Calories 187 kcal, Carbohydrate 17 g, Protein 4 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 221 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI-HAZELNUT-APRICOT QUICK BREAD WITH LEMON GLAZE
Add a little zing to this zucchini-hazelnut bread with dried apricots and a lemon glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
HEALTHY ZUCCHINI-APRICOT BREAD
Zucchini recipes abound in late summer, and this healthy quick bread recipe from Tablespoon.com and Gold Medal Flour is a family favorite at our house. Make the most of your garden's bounty, add apricots for extra fiber and flavor, and you've got an easy recipe for a great, healthy snack!
Provided by AppeTips
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350º. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots. Stir in apricots. Pour into pan.
- 2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
Nutrition Facts : Calories 2015.2, Fat 57.4, SaturatedFat 7.5, Sodium 2393.3, Carbohydrate 344.2, Fiber 13.3, Sugar 190.2, Protein 34.7
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI-APRICOT BREAD
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots and cream cheese. Stir in apricots. Pour into pan. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan remove from pan. Cool completely on wire rack before slicing. Serve with cream cheese.1 slice: Calories 80 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 95mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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