Pioneer Woman Zucchini Bread Food

ZUCCHINI BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
• In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
• Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

ZUCCHINI BREAD WAFFLES

Steps:

• Preheat the waffle iron to the regular setting.
• For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.
• In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.
• For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)
• Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.
• Serve the waffles drizzled with the cream cheese syrup.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

WONDERFULLY MOIST ZUCCHINI BREAD

Steps:

• Beat eggs until fluffy.
• Add oil, sugar, zucchini.
• Add dry ingredients.
• Add vanilla and if using , fold in nuts and raisins.
• Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

BANANA ZUCCHINI BREAD

Steps:

• Shred zucchini and set aside.
• Mash bananas and set aside.
• In large mixing bowl, beat eggs, sugar and oil together.
• Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
• Mix together.
• Add zucchini and bananas and continue to mix until blended.
• Pour into 2 greased and floured loaf pans.
• Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.
• Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.

PIONEER WOMAN ZUCCHINI BREAD

Steps:

• Grate the zucchini and drain any excess moisture in a sieve or colander over a bowl. When the grated zucchini appears to be dry, sprinkle water over it as it is in the colander, then let it drain.
• Now, you want to preheat your oven to 350 degrees F. Butter two 9 x 5-inch loaf pans.
• Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg in a large bowl.
• Whisk together the sugar, vanilla, eggs, and salt In another large bowl( omit the salt if using salted butter ) then stir in the drained grated zucchini and then the melted butter.
• Now, go ahead and add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, make sure to stir after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.
• Next, divide your batter equally between the loaf pans then allow them to bake for 50 minutes at 350 degrees F or until a tester inserted into the center comes out clean.
• Finally, cool in pans for about 10 minutes then turn out onto wire racks to cool thoroughly.

HAWAIIAN ZUCCHINI BREAD

Steps:

• Beat together eggs, sugar, vanilla and oil in large bowl.
• Add zucchini.
• Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
• Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
• Bake at 350 degrees for 55-60 minutes .
• Makes one loaf. Freezes well.