Zucchini Bread Williams Sonoma Food

ZUCCHINI BREAD- WILLIAMS SONOMA

Zucchini Bread- Williams Sonoma image

Our garden had a zucchini that got out of hand, so we put it to use and made a double recipe of this bread. It was so good, now when I go out into my garden I pretend I don't see the small tender squash just so that I can pretend they got out of hand so I wouldn't be able to use them in anything but this bread. It is very moist and I bet your kids wouldn't even mind eating their veggies.

Provided by cookiedog

Categories Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

8 ounces zucchini, trimmed
1/2 cup canola oil, plus extra for greasing
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour, plus extra for flouring
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pitted moist-pack prune (I used raisins)
1/3 cup coarsely chopped walnuts

Steps:

Preheat the oven to 350°F Grease and lightly flour one 8 1/2-by-4 1/2 inch loaf pan or three 6-by-3-inch loaf pans.
Using the large holes of a box grater-shredder or the large-holed shredder blade of a food processor, shred the zucchini. You should have about 1 cup. Set aside.
In a bowl, combine the oil, sugar, eggs, and vanilla. Beat vigorously with a whish or with an electric mixer on medium speed until pale and creamy, aoubt 1 minute. Stir in the shredded zucchini until blended.
In a bowl, stir ogether the flour, baking powder, cinnamon, salt, baking soda, prunes, and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pans.
Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes for a large laf, 35-40 minutes for small ones. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pans on a rack for 10 minutes. Turn the bread out, place upright on the rack, and let cool completely.

Nutrition Facts : Calories 2894.6, Fat 147, SaturatedFat 13.7, Cholesterol 423, Sodium 2373.9, Carbohydrate 366.6, Fiber 18.1, Sugar 189.1, Protein 42.6

ZUCCHINI BREAD

Zucchini Bread image

Provided by Food Network

Time 1h20m

Yield 16 to 18 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups granulated sugar
1/3 cups brown sugar
3/4 cups vegetable oil
2 eggs
2 cups flour
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/2 cups finely chopped zucchini
3/4 cups walnut pieces

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.

LAYERED ITALIAN ZUCCHINI CASSEROLE

Layered Italian Zucchini Casserole image

Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.

Provided by My Food and Family

Categories Dairy

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup CLASSICO Tomato and Basil Pasta Sauce

Steps:

Heat oven to 400ºF.
Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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