MAPLE ZUCCHINI BREAD
A moist zucchini bread with the flavor of maple.
Provided by Marian Collins
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
- Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Nutrition Facts : Calories 248 calories, Carbohydrate 29.6 g, Cholesterol 23.3 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 321.8 mg, Sugar 17.7 g
ZUCCHINI BREAD FRENCH TOAST WITH BASIL MAPLE SYRUP
Steps:
- For the basil maple syrup: In a saucepan, bring the maple syrup and basil leaves to a simmer. Set aside to steep for 5 minutes, and then strain out the basil leaves.
- For the French toast: Whisk together the cream, granulated sugar, vanilla extract and eggs in a bowl and pour into a shallow baking dish. Add the zucchini bread slices and allow to sit for 30 seconds on each side.
- Heat the butter in a large pan or griddle until it begins to froth. Add the zucchini bread slices and cook until browned and caramelized, 2 to 3 minutes per side.
- Divide the French toast among plates and top with confectioners' sugar. Serve with the warm basil maple syrup.
LEMON-MAPLE ZUCCHINI BREAD
I haven't tried this yet, but I'm posting here so I don't lose this recipe because it looks so good! The recipe comes from The Maple Syrup Cookbook by Ken Haedrich.
Provided by Whisper
Categories Quick Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease 9" x 5" loaf pan and set aside.
- Beat the eggs with an electric mixer for 2 minutes.
- Gradually add the maple syrup, oil, vanilla, and lemon zest.
- Stir in the zucchini.
- Combine the unbleached and wheat flours, baking powder, and salt in a large bowl.
- Make a well in the center, then stir in the zucchini mixture.
- Blend just until smooth, then turn into the prepared pan.
- Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 3138.3, Fat 128.9, SaturatedFat 19.8, Cholesterol 558, Sodium 2524.2, Carbohydrate 451.3, Fiber 19.8, Sugar 197.1, Protein 56.5
ZUCCHINI APPLE BREAD
A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.
Provided by Rose Putman
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
- In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
- Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 32.9 g, Cholesterol 31 mg, Fat 7.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 142.9 mg, Sugar 18.1 g
MAPLE MILK BREAD
Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread - a type of soft, bouncy white bread made with, yes, milk - is an homage to the Korean American community along the city's Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong - a cooked paste of flour and milk - that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in "Korean American: Food That Tastes Like Home," by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings. (Watch the video of Eric Kim making maple milk bread here.)
Provided by Eric Kim
Categories breads, dessert
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.
- Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.
- To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it's no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.
- Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you're creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1 1/2 to 2 1/2 hours.
- Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.
- Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There's nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.
MAPLE ZUCCHINI CAKE
The preparation of this special pan cake is so simple. I've been making this recipe for my family for years.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 11 ingredients; beat on medium speed for 1-2 minutes or until well blended. Fold on walnuts and raisins. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting.
Nutrition Facts : Calories 316 calories, Fat 17g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 277mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE ZUCCHINI BREAD
Make and share this Maple Zucchini Bread recipe from Food.com.
Provided by Mewnshine
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 14 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs & oil together, then add sugars and maple extract (or mapeline, which works well).
- Add grated zuccchini and mix well.
- Add all dry ingredients and mix until blended.
- Fold in pecans (walnuts work too).
- Pour into two 8x4 or 9x5 loaf pans, greased & floured or otherwise prepped.
- Bake @ 350 degrees for 45 minutes.
Nutrition Facts : Calories 418.1, Fat 23, SaturatedFat 3, Cholesterol 45.3, Sodium 453.3, Carbohydrate 50.4, Fiber 3.3, Sugar 30.7, Protein 5.9
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