Zucchini Bread With Nutella Food

CHOCOLATE ZUCCHINI BREAD

Steps:

• Bread: Preheat oven to 350 degrees. Butter a 10-by-5-inch loaf pan. Line with parchment, leaving an overhang on two long sides, then butter and flour paper.
• Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. In another bowl, stir together butter, eggs, vanilla, and zucchini. Stir into dry mixture, then fold in chocolate. Pour into pan, smoothing top with a spatula. Bake until a skewer inserted into the center comes out clean, about 1 hour 20 minutes. Let cool 20 minutes on a wire rack, then remove from pan and cool completely.
• Glaze: In a small bowl, combine sugar and milk. Whisk until smooth. Pour glaze over bread, then sprinkle with poppy seeds. Let stand until set, about 20 minutes, then cut into slices to serve. Bread will keep, unglazed, at room temperature for up to 3 days.

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 BREAD WITH NUTELLA

Steps:

• Preheat oven at 350°F Grease a loaf pan of 9 x 5 x 3 inches.
• In a bowl, put eggs, sugar, oil and vanilla. Beat 2 minutes.
• Add flour, cinnamon, salt, baking soda and baking powder. Mix with a spatula.
• Add zucchini and stir well.
• Pour half the dough in the greased pan. Spread with the Nutella, cover with the remaining dough.
• Cook in center of oven for 1 hour.

ZUCCHINI NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
• Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
• Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
• Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
• Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.

ZUCCHINI NUT BREAD - MARTHA STEWART

Steps:

• Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
• Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
• Add dry ingredients and mix well.
• Fold in nuts and extract.
• Divide batter between loaf pans.
• Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
• Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.