ZUCCHINI RAISIN BREAD
Billie Hersh of Ritzville, Washington makes this moist bread with shredded zucchini, plump raisins and cinnamon. "Try slices of it toasted," she suggests.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (machine may audibly signal this), add the raisins.
Nutrition Facts : Calories 125 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 167mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
RAISIN ZUCCHINI BREAD
Steps:
- 1. Preheat oven to 350. Sift first 5 ingredients.
- 2. Beat eggs in a large bowl until light.
- 3. Gradually add sugar and beat until thick and lemon colored.
- 4. Add oil in thin stream and beat well.
- 5. Mix in zucchini, nuts and raisins.
- 6. Add sifted dry ingredients and blend well.
- 7. Turn into greased and floured 12-cup bundt pan or 2 8x4 inch loaf pans.
- 8. Bake until tester inserted in center comes out clean, about 50 minutes. Let cool 5 minutes before turning out onto rack. Cool completely before slicing.
ZUCCHINI BREAD WITH GOLDEN RAISINS
A great zucchini bread that makes two loaves, one to eat and one to share or freeze for later. This is from a Del Monte cookbook originally, but I have tweaked it through the years. Everyone who tries it loves it, even the kiddos- enjoy!
Provided by Munchkin Mama
Categories Quick Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grate zucchini- set aside.
- Cream sugar and oil together. Add eggs, zucchini and vanilla, mixing well.
- Sift together flour, cinnamon, salt, baking powder, and baking soda. Add raisins and nuts.
- Combine wet and dry ingredients and mix well (but dont overmix).
- Pour into two greased and floured 9 x 5 inch loaf pans.
- Bake for 1 hour or until tests done.
- Let stand 10 minutes before turning out onto wire racks to cool.
- To freeze: Let bread cool completely. Wrap tightly with multiple layers of plastic wrap. Freeze. When ready to eat, take out of the freezer and remove plastic wrap. Thaw on counter and enjoy- tastes like you just got it out of the oven!
ZUCCHINI-PISTACHIO-RAISIN QUICK BREAD WITH ORANGE GLAZE
Add fruit flavor to this zucchini-pistachio bread with raisins and an orange glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
- Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
- Try not to use dark coated baking pans; the quick bread could get too dark.
- Most quick breads taste better if left to sit overnight.
GOLDEN RAISIN ZUCCHINI BREAD
Got this from a cook book called A Harvest of Pumpkins and Squash...makes a nice and moist bread, the sunflower seeds provide a nice crunch...and this is a healthy twist to the classic zucchini bread as it takes white whole wheat flour! The original recipe has more sugar...I tweaked it a bit so as to make it a little less sweet. I also substitute mini chocolate chips instead of the raisins...but that is a personal choice.
Provided by Marz7215
Categories Breakfast
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter and flour one 9x5-inch loaf pan. Make sure you cover the entire pan, as the batter may stick if you do not do a good job!
- In a large bowl, combine the oil, sugars and eggs and beat until thoroughly blended.
- In a medium bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and allspice. Add the flour mixture to the egg mixture and beat until smooth. Stir in vanilla, raisins, zucchini and 1/2 cup sunflower seeds.
- Scrap batter into the prepared pan and sprinkle with reserved sunflower seeds if desired. Bake for 50 to 60 minutes or until tooth pick comes out clean when inserted into the center. Transfer to a wire rack and let cool for 10 minutes. Remove from pan and let cool completely on the rack.
Nutrition Facts : Calories 333, Fat 19.1, SaturatedFat 1.7, Cholesterol 42.3, Sodium 148, Carbohydrate 37.7, Fiber 2.7, Sugar 20.6, Protein 5.2
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
ZUCCHINI CARROT RAISIN WALNUT BREAD
Make and share this Zucchini Carrot Raisin Walnut Bread recipe from Food.com.
Provided by Julieannie
Categories Quick Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease and flour 9"x 5" loaf pan.
- Mix together flour, spices, salt, baking powder and soda.
- In a separate bowl beat eggs, sugars, applesauce and vanilla extract. Mix in zucchini and carrot. Stir in dry ingredients, then walnuts and raisins. Mix well.Pour into greased and floured pan.
- Bake for 55 minutes in center of oven. The bread is done when a toothpick inserted in the center comes out clean.
- Cool in pan about 15 minutes. If you greased the pan, cut around the edge with a butter knife to loosen. Turn out onto wire rack to cook completely.
- Eat alone or top with low-fat cream cheese, strawberries or powdered sugar.
Nutrition Facts : Calories 586, Fat 12.9, SaturatedFat 1.9, Cholesterol 105.8, Sodium 514.4, Carbohydrate 111.2, Fiber 4.8, Sugar 64.9, Protein 11
ZUCCHINI MOLASSES RAISIN BREAD
Make and share this Zucchini Molasses Raisin Bread recipe from Food.com.
Provided by bullwinkle
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Beat eggs in a large mixing bowl at medium speed until foamy.
- Gradually add sugar, beating well.
- Add oil and beat until blended.
- Add the zucchini, molasses and vanilla, strirring well.
- Combine flour and the next 7 ingredients until blended.
- Add flour mixture to zucchini mixture and stir until well combined.
- Add raisins and stir well.
- Pour batter into 2 greased and floured 9x5x3 inch loafpans.
- Bake at 350* for 55 to 60 minutes or until toothpick inserted in center comes out clean.
- Let cool in pans 10 and then remove from pans and cool completely on wire racks.
- Makes 2 loaves.
Nutrition Facts : Calories 3176.9, Fat 122.3, SaturatedFat 17.8, Cholesterol 423, Sodium 2104.7, Carbohydrate 487.5, Fiber 13, Sugar 271, Protein 43.1
PINEAPPLE ZUCCHINI BREAD WITH PECANS AND RAISINS
This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.-Jen Stutts, Florence, Alabama
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 205 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
WHOLE WHEAT ZUCCHINI RAISIN NUT BREAD
I have never made these before- in fact, they are cooking right now as I am trying this. I modified the original recipe to include brown sugar- sorta an afterthought(which called for just 2 c. white sugar) when I had already added the 2 c. white sugar. Anyway, you might find that the bread is too sweet with all that sugar or you may like it if you enjoy really sweet breads.
Provided by Lil Bit
Categories Breads
Time 1h20m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- In large mixing bowl, beat eggs until frothy.
- Add sugar, oil and vanilla to eggs and beat until thick.
- Stir in zucchini.
- Sift together dry ingredients and add to zucchini mixture; mix well.
- In a small bag, mix together 1 tbsp brown sugar and 1 tbsp flour.
- Dredge the nuts and raisins thoroughly in flour and sugar mixture to keep them from settling to the bottom of the bread.
- Stir the nuts and raisins into the mixture.
- Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans or 2 muffin tins (yield 24 muffins).
- Bake 1 hour or until done.
- Heat the 3 tbsp sugar in a small dish and add the sugar.
- Baste the bread or muffin tops with the mixture when they appear to have around 5 minutes left baking.
- It makes a really nice crunchy, sugary crust.
Nutrition Facts : Calories 275.2, Fat 14.6, SaturatedFat 2.6, Cholesterol 30.2, Sodium 179.3, Carbohydrate 35.1, Fiber 1.6, Sugar 25.1, Protein 3.1
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- In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another medium bowl combine the egg, sugar, zucchini, and oil.
- Make a well in the center of the flour mixture. Add the zucchini mixture to the flour mixture all at once; stir until just moistened (batter will be lumpy). Fold in the raisins. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for ten minutes. Carefully remove from the pan, continue to cool completely on the rack before slicing.
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