Tropical Zucchini Bread Food

ZUCCHINI BREAD

Zucchini Bread image

Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.

Provided by Food Network Kitchen

Categories dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Canola nonstick cooking spray, for greasing the pan
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Steps:

Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
Let cool completely in the pan on a wire rack.

HAWAIIAN ZUCCHINI BREAD

Hawaiian Zucchini Bread image

This is a moist, sweet bread. Children love it and never know that they are eating a vegetable. Many years ago a friend went to Hawaii and gave me this recipe when she came back. I baked it for my children and it was always a favorite after school treat. Now my grand chldren enjoy it. I think you and yours will too.

Provided by Grace Guderjahn

Categories Quick Breads

Time 1h30m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1/2 teaspoon salt
1 cup chopped pecans
3 cups grated zucchini, drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raisins (optional)
1 cup drained crushed pineapple

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.

Nutrition Facts : Calories 995.7, Fat 52.6, SaturatedFat 6.7, Cholesterol 105.8, Sodium 506.9, Carbohydrate 122.8, Fiber 4.5, Sugar 71.3, Protein 12.2

THE ULTIMATE ZUCCHINI BREAD

The Ultimate Zucchini Bread image

Showcase one of summer's favorite vegetables with a delicious quick bread recipe from The Culinary Institute of America. Zucchini's green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk. An important, but often overlooked, guideline is the importance of sifting dry ingredients together to remove lumps and to blend them evenly. Sifting helps to ensure a fully combined batter with minimal mixing time. Also, all ingredients should be at room temperature before they are added. Ingredients that are too cold may cause the batter to separate or curdle. If the batter should separate, continue to mix until it becomes smooth again. Before mixing begins, toast the nuts. Toasting nuts intensifies their natural flavor and enhances the finished product. For a small quantity of nuts, such as the amount in the following recipe, preheat a dry skillet over medium heat. Once the pan is hot, scatter the nuts in a single layer without crowding them. Gently swirl the pan or stir the nuts frequently to allow for even toasting. Immediately transfer toasted nuts to a cool container. This keeps them from continuing to brown. Toasting nuts before chopping them produces the best results. **To further enhance the appearance and flavor, Chef Marc Haymon, lecturing instructor in baking and pastry at The Culinary Institute of America, recommends topping the zucchini bread with sunflower seeds before baking.

Provided by NcMysteryShopper

Categories Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 1/2 cups zucchini (grated unpeeled)
1 cup sugar
4 large eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons orange zest, grated
1 cup toasted walnuts (coarsely chopped) or 1 cup toasted pecans (coarsely chopped)

Steps:

Preheat the oven to 350°F;.
Grease and flour two 8½-inch loaf pans.
Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.
Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts.
Divide the batter between the prepared loaf pans.
Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.
Remove the loaves from the pans and let cool on wire racks before serving.

Nutrition Facts : Calories 186, Fat 8.8, SaturatedFat 1.2, Cholesterol 31, Sodium 166.9, Carbohydrate 23.7, Fiber 1.1, Sugar 8.9, Protein 3.8

ZUCCHINI COCONUT BREAD

Zucchini Coconut Bread image

Make and share this Zucchini Coconut Bread recipe from Food.com.

Provided by HopeK

Categories Quick Breads

Time 1h40m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts (optional)

Steps:

Preheat oven to 325 degree F.
Grease 2 loaf pans.
Combine all ingredients in mixing bowl.
Mixture will be very thick.
Pour equal amounts of batter into 2 loaf pans.
Bake 1 hour and 15 minutes or until done.

Nutrition Facts : Calories 233.2, Fat 11.2, SaturatedFat 2.6, Cholesterol 23.2, Sodium 184.8, Carbohydrate 31, Fiber 0.8, Sugar 18.7, Protein 2.6