Zucchini And Walnut Loaf Food

ZUCCHINI WALNUT BREAD

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

ZUCCHINI CARROT RAISIN WALNUT BREAD

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.

ZUCCHINI AND SWEET POTATO LOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 x 3 inch loaf pan.
• Sift flour, cinnamon, soda, baking powder, and salt.
• Beat sugar, oil, eggs, and vanilla extract in a large bowl.
• Mix in the grated vegetables.
• Combine the dry ingredients and nuts.
• Pour into prepared pan.
• Bake 70 minutes, or until tester comes away clean.
• Cool in the pan 20 minutes.
• Then invert onto cooling rack.
• When completely cooled wrap in foil, store at room temp.
• Nice moist loaf.
• Can be prepared the day before serving.

BLUE RIBBON ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Sift together plain flour, cinnamon, baking soda, salt and baking powder.
• Beat eggs well.
• Gradually add sugar and oil, beat together well.
• Add vanilla and dry ingredients from above blend well.
• Stir in the zucchini.
• Combine walnuts and 1 tsp of flour, stir this into the batter.
• Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
• Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
• Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

ZUCCHINI LOAF

Steps:

• Pre-heat oven to 350 degrees, and grease 2 loaf pans.
• Mix eggs, oil and sugar and beat until creamy.
• Add the rest of the ingredients and mix well.
• Bake for 60-70 minutes in two loaf pans.

ZUCCHINI CINNAMON WALNUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5x3 loaf pan.
• Sift together flour, cinnamon, cloves, baking soda, baking powder and salt.
• In a large bowl mix sugar, oil and eggs. Mix or beat until smooth.
• Add sifted dry ingredients to sugar mixture. *It is easier to mix if you add dry ingredients a little at a time. Mix until smooth. Add zucchini, vanilla, and nuts (optional). Stir until all ingredients are well combined.
• Pour batter into prepared loaf pan. Bake for 1 hour and 15 minutes or until cake tester comes out clean.
• Let bread cool in the pan for about 10 minutes. Remove from pan and let cool and enjoy.