ZUCCHINI WALNUT BREAD
A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.
Provided by Barbara Domurat
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g
ZUCCHINI BREAD
If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 24
Number Of Ingredients 13
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
- In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g
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!
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-PINEAPPLE QUICK BREAD WITH RAISINS RECIPE - (4.4/5)
Provided by á-48
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spray 2 (8 x 4-inch) loaf pans with cooking spray. In medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, all spice and salt. In large bowl, whisk together eggs, applesauce, oil, sugars and vanilla. Stir in zucchini and pineapple. Stir in dry ingredients a little at a time. Blend in raisins. Divide batter into 2 loaf pans. Bake 50 to 60 minutes or until edges pull away slightly from edges of pan and a toothpick inserted in center comes out clean. Let bread cool in pan at least 20 minutes before removing. Cool on wire racks.
ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING
This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!
Provided by Beth Stauffer
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
- Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
- Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g
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.
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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.
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