Zucchini Bread With Honey Butter Food

ZUCCHINI BREAD WITH HONEY BUTTER

Steps:

• Prep: Preheat the oven to 350 degrees. Line two loaf pans with parchment paper, making sure to spray with cooking spray too - so the ends of the pan are coated. Set out a stick of butter to soften for the honey butter, which you can make while the bread bakes.
• Make the batter: Add eggs, sugar, and oil to a large mixing bowl and mix well with an electric mixer or whisk by hand (I often don't use the mixer at all for this). Add the zucchini and vanilla and mix to combine. Add the dry ingredients - flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ground cloves and mix until you have a smooth batter.
• Bake: Divide the batter evenly between the two pans and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. (It may have some moist crumbs on it, but it should not have wet batter on it).
• Make the Honey Butter: Soften the butter by letting it sit out on the counter as mentioned above or by microwaving for about 20 seconds in a medium mixing bowl. You want it to be just soft - not melty. Cream the butter by itself with a mixer until it's smooth. Add 1 tbsp of the honey and mix. Taste it, and if you want it sweeter, add the 2nd tbsp and mix again. Storing: Store the zucchini bread at room temp, covered tightly with foil or in an airtight container for 2-3 days. You can also store it in the fridge, covered or sealed tightly, for 5-6 days. Store the honey butter in a sealed container in the fridge, and let it sit out at room temp for a little while before serving, to soften!

HONEY BUTTER ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.
• Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Steps:

• Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
• In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
• In a small bowl, combine the butter, honey and lemon zest and mix together well.

HONEY-ZUCCHINI BREAD

Steps:

• Preheat oven to 375 degrees F (190C).
• Butter two 8 x 4 inch loaf pans.
• Beat eggs well.
• Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla.
• Stir in zucchini.
• Mix dry ingredients together.
• Stir into zucchini along with nuts.
• Pour into the prepared loaf pans.
• Bake for 45-55 minutes, or until tested done.
• Cool in pans for 15 minutes before turning out.

HONEY BUTTER ZUCCHINI BREAD

Steps:

• preheat oven to 350 degrees f.
• grease 2 9x5 inch loaf pans.
• stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended set aside.
• whisk eggs, sugar, coconut oil, butter, honey and vanilla together in a large bowl. stir in zucchini "you can add 1 cup walnuts at this time if you like".
• add flour mixture and stir until well combined. divide the batter between the prepared loaf pans.
• bake until it passes a toothpick test about 1 hour cool completely store in plastic bags over night for best flavor.

CHEDDAR ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F Lightly coat 9x5 inch loaf pan with oil.
• Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup. Pat dry with paper towel.
• In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in brown and granulated sugars. Then stir in zucchini and 1 1/2 cups cheese.
• In a small bowl, whisk eggs with 1/3 cup oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan, smooth then sprinkle with remaining 1/2 cup cheese.
• Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes then turn loaf onto cooling rack.
• Terrific warm or at room temp or cool completely then wrap in plastic.
• Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.
• Try a slice browned in a pan. Butter both sides lightly and grill.MMMMM.