Chelles Zucchini Bread Food

ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
• Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Let cool completely in the pan on a wire rack.

CHELLE'S ZUCCHINI BREAD

Steps:

• Heat oven to 350°F.
• Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch).
• In a large mixing bowl, combine sugar and shortening.
• Stir in eggs, water and zucchini.
• Mix in remaining ingredients thoroughly, except nuts.
• Stir in nuts, if desired, and pour into pans.
• Bake for 60 to 70 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean.
• Cool for 5 minutes.
• Loosen the sides of loaves from pans, remove from pans to finish cooling.
• Cool completely prior to cutting.
• Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain!
• Enjoy! ;).

ZUCCHINI AND SHELLS

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

CHEESY ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 loaf pans with cooking spray.
• Mix baking mix, zucchini, Cheddar cheese, sugar, and salt together in a large mixing bowl. Combine milk, eggs, and butter in a food processor and blend. Pour milk mixture into the bowl with the zucchini mixture. Mix together, folding with a spatula, until dry ingredients are blended in.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until golden brown, about 1 hour and 15 minutes. Cool pans on a wire rack for 10 minutes before inverting loaves.

ZUCCHINI CHEESE BREAD

Steps:

• In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

BETTY CROCKER'S ZUCCHINI BREAD

Steps:

• Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches or 3 loaf pans 8.5x4.5x2.5 inches.
• Mix shortening and sugar in large bowl. Add eggs, zucchini and water.
• Blend in the rest of the ingredients.
• Pour into pans.
• Bake 60-70 minutes, or until toothpick inserted into center comes out clean.
• Cool slightly before removing from pans. Cool completely before slicing. Wrap and refrigerate no longer than 10 days.