ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING
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
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
ZUCCHINI BREAD WITH CRUMB TOPPING
Moist, delicious classic zucchini bread. The brown sugar topping makes it special and different. I get tons of compliments on this bread.
Provided by Jillster
Categories Quick Breads
Time 1h
Yield 2 Loaves, 30 serving(s)
Number Of Ingredients 13
Steps:
- Bread:.
- Preheat oven to 350 degrees.
- Grease and flour 2 loaf pans.
- Combine eggs, oil, sugar, zucchini and vanilla, mix well.
- Mix the 3 c flour, soda, salt, cinnamon, and baking powder together.
- Add dry ingredients to the zucchini mixture, and blend well.
- Pour batter into prepared pans.
- Topping:.
- Mix brown sugar and 1/2 c flour.
- Cut in 1/4 C butter until entire mixture is crumbly and combined.
- Sprinkle top of batter with crumbs.
- Bake for 45-50 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 206.7, Fat 9.5, SaturatedFat 2.1, Cholesterol 25.2, Sodium 146, Carbohydrate 28.5, Fiber 0.6, Sugar 17.1, Protein 2.3
ZUCCHINI BREAD IV
This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!
Provided by Kristen
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
- Bake for 60 to 70 minutes, or until done.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 164.5 mg, Sugar 17 g
ZUCCHINI PIE WITH CRUMB TOPPING
Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts.
Provided by Cat_Lady
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
- Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
- Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
- Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 75.8 g, Cholesterol 117.9 mg, Fat 32.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 16.4 g, Sodium 336.5 mg, Sugar 51.7 g
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
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