MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA
Mom made this recipe when I was a kid in the summer to use up those zucchini we always had too many of. I didn't like it then, but love it now! Omit the sausage and make it vegetarian!
Provided by CookbookCarrie
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray 2 quart casserole with cooking spray.
- Preheat oven to 350°F.
- Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
- Then cover with mozzarella.
- Repeat the layers until you get to the top.
- Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
- Enjoy!
I WANT MORE ZUCCHINI SOUP ....
My mom always makes this comforting soup and it is just AMAZING that zucchini can taste soooo good!!! It's very easy to make and you'll look like you fussed. Great soup to start a fancy meal or to serve on it's own for lunch or dinner.
Provided by Chef Decadent1
Categories Vegetable
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet add diced zucchini , onions and 1 minced clove of garlic. Cover and cook 10 minutes until soft but not brown.
- Combine half of the zucchini mixture,2 cups of the chicken broth, curry powder, salt and cayenne in a food processor or blender. Puree. Pour into large soup pot. Repeat pureeing with remaining 2cups of chicken broth and remainder of zucchini mixture. Combine the 2 batches into a large soup pot and cook until hot. Serve with your favorite bread recipe.COMFORT!
Nutrition Facts : Calories 123.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.3, Sodium 627.5, Carbohydrate 7, Fiber 2, Sugar 3.5, Protein 5.3
MOM'S ZUCCHINI BREAD
My mom would always put a bumper crop of zucchini to use with this wonderful quick bread. It can be spiced or sweet, a loaf or a Bundt cake. Mom preferred to keep the spices and chocolate separate, but I like them combined. Either way, this unusual family favorite is sure to please your family and guests just as it has mine.
Provided by curvy
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Grease two loaf pans or one Bundt cake pan.
- In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.).
- In a separate bowl, cream sugar and eggs. Stir in oil and vanilla.
- Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired.
- Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.
Nutrition Facts : Calories 2332.4, Fat 91.6, SaturatedFat 15, Cholesterol 317.2, Sodium 933.7, Carbohydrate 351.1, Fiber 7.9, Sugar 203.8, Protein 30.4
MOM'S ZUCCHINI BAKE
Make and share this Mom's Zucchini Bake recipe from Food.com.
Provided by puppitypup
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook zucchini until tender. (On the stove, add a little water, cover and cook about 15 minutes. In the microwave, cook about 5 minutes.).
- Either on the stove or in the microwave, melt butter with onions in it.
- Pour water off zucchini.
- Combine zucchini, onions, butter, salt, pepper and pinched bread in a good-sized bowl and stir.
- Add egg and first amount of cheese and stir.
- Pour into a greased casserole dish. Sprinkle remaining cheese on top.
- Bake at 350 degrees for 30 minutes. Add remaining cheese about 10 minutes before casserole is done.
Nutrition Facts : Calories 212.3, Fat 14.8, SaturatedFat 8.7, Cholesterol 84, Sodium 539.1, Carbohydrate 11.5, Fiber 2.5, Sugar 6.2, Protein 10
MOM'S ZUCCHINI CASSEROLE
Steps:
- Saute zucchini, carrots and onions in butter. Stir in 1 1/2 cups stuffing mix, soup and sour cream. Turn it into 1 1/2 or 2 quart casserole dish.
- Toss remaining stuffing mix (3/4 cup) with some melted butter and sprinkle over the top.
- Bake for 30 minutes at 350 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ZUCCHINI SUMMER SOUP
This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
- Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
- Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
- Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g
MOM'S ZUCCHINI BREAD
I've tried a lot of zucchini bread over the years, but my mother's recipe is still my favourite one ... lemon, orange, ginger and nutmeg give it a nice light flavour. Start checking for doneness at 45 minutes, don't let it overbake! :)
Provided by TRFStarr
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- In mixer, beat together all ingredients except zucchini, nuts, and flour. In grating the lemon peel, I find it much faster & easier to just use the small side of a standard cheese grater than to use a lemon zester. The peel from about half a medium-sized lemon should do fine.
- Mix well, then add in nuts and grated zucchini. Slowly mix in flour.
- Bake in greased 9" X 5" loaf pan, at 350 degrees for 45 - 50 minutes (until test knife comes out clean or top of loaf springs back when pressed with finger; do not overbake).
Nutrition Facts : Calories 276.8, Fat 16.3, SaturatedFat 2.2, Cholesterol 31, Sodium 223.2, Carbohydrate 30.2, Fiber 1, Sugar 17.2, Protein 3.6
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