ZUCCHINI-PECAN-FIG QUICK BREAD WITH BROWN BUTTER GLAZE
Pour an easy brown butter glaze over this zucchini bread packed with figs and pecans.
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 figs and pecans 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 brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm.
- Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately.
- 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.
ZUCCHINI IN PECAN BROWN BUTTER
Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish-it makes a great accompaniment to "lazy lasagne." Active time: 20 min Start to finish: 20 min
Time 20m
Yield Makes 4 (first course or side dish) servings
Number Of Ingredients 4
Steps:
- Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
- Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
- Serve zucchini topped with parmesan curls.
ZUCCHINI BARS WITH BROWN BUTTER FROSTING
Zucchini Bars with Brown Butter Frosting is deliciously moist and absolutely heavenly. This is one of the best ways to use up those extra summer zucchini.
Provided by Alyssa Rivers
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and grease a 15x10x1 inch pan. In a medium mixing bowl, add flour, baking powder, salt, and cinnamon. Set aside.
- In a mixer, add sugar, oil, and eggs and mix until smooth. Add the dry ingredients to the wet ingredients until incorporated.
- Stir in zucchini and chopped pecans. Spread evenly in prepared pan. Cook for 30-40 minutes or until a toothpick inserted in the center comes clean. Let bars cool completely.
Nutrition Facts : Calories 292 kcal, Carbohydrate 52 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 85 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
ZUCCHINI AND PECAN SAUTE
This saute is quick, easy...and DELICIOUS.
Provided by Ingeborg
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
- Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 10.2 g, Cholesterol 48 mg, Fat 31.5 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 183.6 mg, Sugar 4.7 g
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