OLD-FASHIONED ZUCCHINI BREAD
Moist, delicious, and not overly sweet, this is my family's favorite quick-bread and a great way to celebrate your garden's summer bounty!
Provided by Debs Recipes
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
- Combine dry ingredients and add to wet mixture; mix well.
- Toss nuts and/or raisins in a bit of flour then stir into batter.
- Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
- NOTE: I include about 3/4 cup whole wheat flour in the total amount.
Nutrition Facts : Calories 2539, Fat 118.8, SaturatedFat 16.8, Cholesterol 317.2, Sodium 2096.5, Carbohydrate 338.8, Fiber 8.7, Sugar 179, Protein 32.1
BUTTERSCOTCH ZUCCHINI BREAD
I recently had this at my boyfriend's grandmother's - she also made it without the lemon topping and covered it with frozen blueberries before putting it in the oven - it was soooo good
Provided by Mary Butterfield
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans.
- Bake 1 hour at 350°F degrees.
- Blend ingredients for lemon frosting and spread over tops of loaves after cooled.
Nutrition Facts : Calories 437.7, Fat 22.2, SaturatedFat 4.8, Cholesterol 47.3, Sodium 322.8, Carbohydrate 56.8, Fiber 1.7, Sugar 40.6, Protein 4.9
ZUCCHINI ORANGE BREAD
Make and share this Zucchini Orange Bread recipe from Food.com.
Provided by Lennie
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
- In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
- Add oil, orange juice and zucchini.
- Stir in remaining bread ingredients; mix well.
- Pour batter into prepared pans.
- Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
- Cool 10 minutes.
- Remove from pans; cool slightly on a rack.
- In small bowl, blend glaze ingredients; spread over warm loaves.
- Cool completely on wire rack.
- Wrap tightly and store in refrigerator.
KEY LIME ZUCCHINI BREAD
Make and share this Key Lime Zucchini Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 2h40m
Yield 1 9-inch round bread, 12 serving(s)
Number Of Ingredients 14
Steps:
- For the bread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch round tube pan with nonstick cooking spray; set aside.
- Whisk together the flour, granulated sugar, pumpkin spice blend, baking soda, salt and baking powder in a large bowl. Whisk together the oil, lime juice, vanilla and eggs in a medium bowl or large measuring cup. Add the wet ingredients to the flour mixture along with the grated zucchini and mix well.
- Spoon the batter into the prepared tube pan and spread in an even layer. Bake until a cake tester or skewer inserted in the center of the bread comes out clean, 1 hour to 1 hour 5 minutes. Transfer the pan to a wire rack to cool completely, then remove from pan to a plate or cake stand.
- For the glaze: Whisk together the confectioners' sugar and lime zest and juice in a medium bowl until smooth and pourable. If the icing is too thick, add water a teaspoon at a time until the desired consistency is reached.
- Pour the icing over the bread, then top with lime twists.
Nutrition Facts : Calories 488.3, Fat 19.8, SaturatedFat 1.8, Cholesterol 46.5, Sodium 230.4, Carbohydrate 73.5, Fiber 1.1, Sugar 48.8, Protein 5.1
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
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