Zucchini Harvest Bread Recipes
ZUCCHINI HARVEST BREAD
This is the perfect time of year to use fresh zucchini from our garden to make this bread. Cinnamon fills the air with its tantalizing aroma as this quick bread bakes. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Breads
Time 1h35m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- heat oven to 350*F.
- in large mixer bowl combine all ingredients "except zucchini and walnuts".
- beat at low speed, scraping bowl often, until well mixed about 2 to 3 minutes.
- by hand, stir in zucchini and nuts.
- spread into 2 greased 8x4 loaf pans.
- bake for 50 to 65 minutes or until wooden pick insert in center comes out clean.
- cool 10 minutes, remove from pan.
- cool completely, store refrigerated.
Nutrition Facts : Calories 2635.8, Fat 120.9, SaturatedFat 62.9, Cholesterol 561.3, Sodium 2636.5, Carbohydrate 359.4, Fiber 10.4, Sugar 207.8, Protein 35.9
ZUCCHINI HARVEST BREAD
A healthy delicious way to use up all that zucchini that swamps you in the summer (and I shred the zucchini and freeze it in 2 cup portions so I can use it all year in breads, stews & soups!).
Provided by MA HIKER
Categories Quick Breads
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
- By hand, stir in zucchini and walnuts.
- Spread into 2 greased 8 by 4 inch loaf pans.
- Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
- Cool for 10 minutes.
- Remove from pans.
- Cool completely.
- Store refrigerated.
Nutrition Facts : Calories 200.1, Fat 7.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 211.2, Carbohydrate 29.9, Fiber 0.9, Sugar 17.3, Protein 3.1
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