AMBER'S ZUCCHINI BREAD
This is a great alternative to the classic recipe for all the other zucchini bread lovers out there.
Provided by Amber
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.
- In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
- In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
- Bake for 40 to 60 minutes.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.3 g, Cholesterol 0.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 511.3 mg, Sugar 20.4 g
DILL BATTER BREAD
Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Time 2h5m
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour., Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes., Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.
Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 298mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CHEF JOHN'S ZUCCHINI BREAD
We're making cake out of zucchini and calling it bread. This is an extremely beautiful and delicious loaf; not to mention super fast and easy to make. In fact, in the business, this is what is referred to as a quick bread.
Provided by Chef John
Categories Zucchini Bread
Time 1h40m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
- Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
- Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
- Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
- Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
- Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.1 g, Cholesterol 46.1 mg, Fat 14.3 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 6.2 g, Sodium 482.9 mg, Sugar 19.7 g
BISCUIT MIX FRIED ZUCCHINI BITES WITH SAVORY DILL SAUCE
Serve this dish to a large crowd with Spicy shrimp with Honey Mustard Sauce and Tempura Vegetables. For a spicy bite, add 1 tsp. hot pepper flakes to the batter prior to frying.
Provided by Olha7397
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- *Preheat oven to 200°F.
- *16 cup saucepan or deep fryer.
- *Candy/deep fry thermometer.
- SAVORY DILL SAUCE: In a food processor, combine sour cream, mayonnaise, buttermilk, lemon juice and dill. Process until smooth, about 3 minutes. Set aside.
- ZUCCHINI BITES: In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360°F.
- In a large bowl, blend biscuit mix, beer and sugar to make a smooth batter. Let stand for 10 minutes.
- Dip zucchini pieces, one at a time, into beer mixture, coating all sides. Place in hot oil, 4 at a time, and deep fry for 15 seconds per side. Place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Serve with Savory dill Sauce. Serves 8.
- TIP: Use zucchini that are the same diameter so they will fry evenly.
- 125 best biscuit mix recipes.
Nutrition Facts : Calories 257.2, Fat 14.7, SaturatedFat 5.5, Cholesterol 17.5, Sodium 435.5, Carbohydrate 26, Fiber 1.7, Sugar 7.5, Protein 4.9
THE ULTIMATE ZUCCHINI BREAD
Showcase one of summer's favorite vegetables with a delicious quick bread recipe from The Culinary Institute of America. Zucchini's green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk. **An important, but often overlooked, guideline is the importance of sifting dry ingredients together to remove lumps and to blend them evenly. Sifting helps to ensure a fully combined batter with minimal mixing time. Also, all ingredients should be at room temperature before they are added. Ingredients that are too cold may cause the batter to separate or curdle. If the batter should separate, continue to mix until it becomes smooth again. **Before mixing begins, toast the nuts. Toasting nuts intensifies their natural flavor and enhances the finished product. For a small quantity of nuts, such as the amount in the following recipe, preheat a dry skillet over medium heat. Once the pan is hot, scatter the nuts in a single layer without crowding them. Gently swirl the pan or stir the nuts frequently to allow for even toasting. Immediately transfer toasted nuts to a cool container. This keeps them from continuing to brown. Toasting nuts before chopping them produces the best results. **To further enhance the appearance and flavor, Chef Marc Haymon, lecturing instructor in baking and pastry at The Culinary Institute of America, recommends topping the zucchini bread with sunflower seeds before baking.
Provided by NcMysteryShopper
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F;.
- Grease and flour two 8½-inch loaf pans.
- Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
- Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.
- Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts.
- Divide the batter between the prepared loaf pans.
- Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.
- Remove the loaves from the pans and let cool on wire racks before serving.
Nutrition Facts : Calories 186, Fat 8.8, SaturatedFat 1.2, Cholesterol 31, Sodium 166.9, Carbohydrate 23.7, Fiber 1.1, Sugar 8.9, Protein 3.8
DILLED ZUCCHINI
Sundra also includes her recipe for Dilled Zucchini. "These super squash couldn't be easier to prepare, and their mild flavor goes so well with chicken," she says.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place zucchini in a large skillet and cover with water; bring to a boil over medium heat. Cook 12-14 minutes or until tender. Drain; brush with butter. Sprinkle with dill, salt and pepper if desired.
Nutrition Facts : Calories 28 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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