Judys Home Grown Zucchini Bread Food

WENDY'S ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour 2 4x8-inch loaf pans.
• Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
• In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
• Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
• Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

JUDY'S HOME GROWN ZUCCHINI BREAD

Steps:

• 1. Heat oven to 350 degrees.
• 2. Lightly grease the bottom of two loaf pans.
• 3. Mix all wet ingredients together, slowly mix in the remaining dry ingredients. Add nuts and raisins.
• 4. Bake for 45-60 minutes or until you can insert a toothpick and it comes out clean.
• 5. Cool 10 minutes.
• 6. loosen sides and remove from pan, cool completely.
• 7. wrap tightly and store at room tempeture for up to four days, or refrigerate up to ten days.

JUDYS' ZUCCHINI RELISH

Steps:

• Grind zucchini, onion and green pepper on med grind.
• Mix with canning salt and cover with cold water.
• Let sit overnight.
• Drain rinse and drain again.
• combine remaining ingredients and bring to a boil.
• Add drained and rinsed zucchini mixture.
• Simmer, don't boil, until vegetables are tender approx 20 - 30 minutes.
• Seal immediately in hot sterilized pint jars.

CHEF JOHN'S ZUCCHINI BREAD

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.

CHRISTMAS ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix oil, eggs, zucchini, and vanilla.
• Add sugar, flour, soda and cinnamon, blending well.
• Stir in coconut and pecans.
• Bake in greased loaf pans about an hour or until a toothpick tests "clean".
• Cool 15 minutes in bread pans.
• Remove from pans-I wrap mine in foil and slice the loaves just before serving.

JUDY'S CHICKEN....

Steps:

• Preheat oven to 350°F.
• Spray 1-2 (9x13) pans with cooking spray. Lay out chicken breasts.
• Season breasts with last five ingredients (basil and thyme are "optional" and are best fresh) to taste.
• Mix 1 can of cream of chicken soup to 1 cup sour cream in separate bowl. (You can use 1 can soup and 1 cup sour cream to cut calories, but I prefer using the 2 cans and 2 cups, even if I only use 4 chicken breasts, as I love dipping the finished chicken in the sauce).
• Cover chicken with soup and sour cream mixture.
• Put chicken in the oven and cook for an hour (remember, add 15 mins if chicken is frozen).
• Serve with extra sauce on the side. Delicious with rice or rolls.