ZUCCHINI BREAD
Provided by Food Network
Time 1h20m
Yield 16 to 18 servings
Number Of Ingredients 11
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.
ZUCCHINI BREAD
This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!
Provided by Sackville
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Pour into two greased loaf pans.
- Bake for one hour.
Nutrition Facts : Calories 347.6, Fat 14.9, SaturatedFat 2.1, Cholesterol 34.9, Sodium 136.3, Carbohydrate 50.4, Fiber 1.1, Sugar 31.8, Protein 3.8
ZUCCHINI CARROT BREAD
Make and share this Zucchini Carrot Bread recipe from Food.com.
Provided by PetsRus
Categories Breads
Time 1h20m
Yield 2 loafes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
- Add the sugar and blend.
- Mix the eggs with the oil and add that to the flour mixture, mix again.
- Mix the zucchini, carrots and walnuts, add and mix.
- Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.
BEST ZUCCHINI BREAD RECIPE
This is truly the best zucchini bread recipe! It's dense and moist with a beautiful crumb, perfectly spiced & sweet and loaded with zucchini! This easy zucchini bread comes together so fast (no mixer required) and will become your favorite way to enjoy the abundance of zucchini in the summer months!
Provided by Laura
Categories bread Breakfast brunch Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9x5" loaf pan, set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, canola oil, eggs, and vanilla until combined.
- Add white and brown sugars and stir until the mixture is smooth.
- Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
- Gently fold in the grated zucchini.
- Transfer batter to the prepared loaf pan.
- Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the loaf pan (about 6 hours or overnight).
- Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1 slice (1/12 of the recipe), Calories 348 kcal, Carbohydrate 43 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 492 mg, Fiber 1 g, Sugar 26 g
ZUCCHINI HARVEST BREAD
This is the perfect time of year to use fresh zucchini from our garden to make this bread. Cinnamon fills the air with its tantalizing aroma as this quick bread bakes. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Breads
Time 1h35m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- heat oven to 350*F.
- in large mixer bowl combine all ingredients "except zucchini and walnuts".
- beat at low speed, scraping bowl often, until well mixed about 2 to 3 minutes.
- by hand, stir in zucchini and nuts.
- spread into 2 greased 8x4 loaf pans.
- bake for 50 to 65 minutes or until wooden pick insert in center comes out clean.
- cool 10 minutes, remove from pan.
- cool completely, store refrigerated.
Nutrition Facts : Calories 2635.8, Fat 120.9, SaturatedFat 62.9, Cholesterol 561.3, Sodium 2636.5, Carbohydrate 359.4, Fiber 10.4, Sugar 207.8, Protein 35.9
GARDEN HARVEST VEGETABLE BREAD LOAF
This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.
Provided by Shelly Westerhausen
Categories Bread
Time 2h20m
Number Of Ingredients 12
Steps:
- Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
- Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
- Switch to the dough attachment and knead on medium speed for 5 minutes.
- Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
- Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
- Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
- Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
- Transfer to a cooling rack and let cool.
- Slice and serve with butter or plain yogurt and olives.
ZUCCHINI BREAD JAM
This unusual jam recipe has the flavor of classic Zucchini Bread, but in the form of a spreadable jam. You'll love this fun way to preserve the summer harvest. This recipe makes about 6 half pint jars.
Provided by Constance Smith - A Good Life Farm
Categories Jelly and Jams
Time P1DT55m
Number Of Ingredients 8
Steps:
- To begin, combine the shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon and nutmeg into a large pot. (I always use an 8 quart, stainless-steel stock pot. Enameled cast iron is also fine. You never want to use aluminum or other reactive metal. That includes the utensils as well.)
- Stir the ingredients together and bring it to a rolling boil over medium high heat. A rolling boil is a boil that can not be stopped by vigorous stirring.
- Add the sugar and again bring it to a rolling boil. Stir continually. Boil for 1 minute and remove it from the heat.
- Ladle the jam into prepared half pint jars. Leave 1/4 inch of head space.
- Remove air bubbles, wipe the rims, and add the lids and rings.
- Place the jars in your hot water bath or steam canner, and process for 15 minutes. (Adjust for elevation.)
- When they are done processing, turn off the heat, and remove the lid to the canner and allow the jars to sit for 5 minutes.
- Carefully remove the jars to a surface that is lined with towels, or a cooling rack - in a place that is draft-free. Leave the jars, undisturbed for 12-24 hours.
- Remove the rings and test the seals.
- Label and store in your pantry.
Nutrition Facts : ServingSize 1 Tb, Calories 49 kcal, Carbohydrate 13 g, Sodium 4 mg, Sugar 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
GARDEN HARVEST QUICK BREAD
This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original recipe by adding whole wheat flour, nutmeg and cloves while decreasing cinnamon and maintaining apple skin. You can find the original thanks to internetnut; just search Food.com for "Garden Harvest Cake".
Provided by curvy
Categories Quick Breads
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
- Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
- In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
- Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
- Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.
ZUCCHINI BREAD
Steps:
- Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
- In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
- Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.
ZUCCHINI HARVEST BREAD
A healthy delicious way to use up all that zucchini that swamps you in the summer (and I shred the zucchini and freeze it in 2 cup portions so I can use it all year in breads, stews & soups!).
Provided by MA HIKER
Categories Quick Breads
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
- By hand, stir in zucchini and walnuts.
- Spread into 2 greased 8 by 4 inch loaf pans.
- Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
- Cool for 10 minutes.
- Remove from pans.
- Cool completely.
- Store refrigerated.
Nutrition Facts : Calories 200.1, Fat 7.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 211.2, Carbohydrate 29.9, Fiber 0.9, Sugar 17.3, Protein 3.1
More about "zucchini harvest bread food"
SNEAKY ZUCCHINI CHOCOLATE CHUNK COCONUT BREAD. - HALF ...
From halfbakedharvest.com
4.3/5 (267)Total Time 1 hr 10 minsEstimated Reading Time 6 minsCalories 406 per serving
ZUCCHINI HARVEST BREAD - BACK PORCH PALEO
From backporchpaleo.com
Reviews 7Estimated Reading Time 8 minsServings 10Total Time 15 mins
THE BEST BREAD AND BUTTER ZUCCHINI PICKLES RECIPE - FOOD ...
From food-life-design.com
Estimated Reading Time 3 mins
CHOCOLATE CHIP OLIVE OIL ZUCCHINI BANANA BREAD. - HALF ...
From halfbakedharvest.com
4.2/5 (157)Total Time 1 hrCategory BreadCalories 216 per serving
ZUCCHINI HARVEST - RECIPE ROUND UP - THE IMPERFECTLY HAPPY ...
From imperfectlyhappy.com
Reviews 1Estimated Reading Time 1 min
ZUCCHINI BENEFITS: 8 REASONS TO EAT THIS NUTRIENT-DENSE FOOD
From foodrevolution.org
Author Patrick QuillinPublished 2018-07-25
- Improves digestion. Incorporating zucchini in your diet can help improve digestion including reducing the incidence of constipation and other digestive issues.
- Slows down aging. Aging results from the activity of toxins, free radicals, and inflammation that the body is exposed to over the years. These poisons and inflammation can be reduced by antioxidants and anti-inflammatory foods.
- Lowers blood sugar levels. High blood sugar levels and diabetes are problems that are worsened by a diet high in (unhealthy) carbohydrates and low in fiber.
- Supports healthy circulation and a healthy heart. Zucchini is low in fat and sodium, but high in fiber and potassium. These properties help to maintain healthy blood circulation.
- Improves eye health. Zucchini is a good source of health-protecting antioxidants and phytonutrients, including vitamin C, beta-carotene, manganese, zeaxanthin, and lutein.
- Boosts energy. Because zucchini is a rich source of B-vitamins, especially folate, riboflavin, and B6, it can help to boost energy production in the body.
- Weight loss. Because zucchini is low in calories and high in water and fiber, it is a great food for those wishing to reduce their body weight. It is worth noting that excess body weight usually results from regular consumption of carbohydrate and sugary foods.
- Protects against oxidation and inflammation. Zucchini is rich in antioxidants and anti-inflammatory compounds, including vitamins A and C, glutathione peroxidase, and superoxide dismutase.
ZUCCHINI BREAD RECIPE - ASHLEY CHRISTENSEN | FOOD & WINE
From foodandwine.com
3/5 Total Time 1 hr 15 minsServings 1
- Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.
- Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
ZUCCHINI APPLE BREAD - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 1Servings 24Cuisine AmericanCategory Bread
- Use a mini food processor to chop up the zucchini and apples. Pour them into a large mixing bowl, then stir in the eggs, vanilla and sugar until well mixed. Add the dry ingredients and stir just until mixed, then fold in the melted butter and the nuts (reserving a few nuts for the top).
- Divide the batter between the two pans and sprinkle with the reserved nuts. Bake at 350 for 45 – 55 minutes or until a wooden pick or knife inserted in the center comes out clean. Let cool before slicing.
MAPLE VANILLA ZUCCHINI BREAD - FOOD LIFE DESIGN
From food-life-design.com
Servings 2Estimated Reading Time 3 minsCategory BlogTotal Time 1 hr
11 WAYS TO PRESERVE YOUR ZUCCHINI HARVEST
From morningchores.com
- Cold Storage. Zucchini is a squash, but unlike winter squashes, it doesn’t store well on its own. Zucchini rinds are thinner than those of winter squashes.
- Freezing. Once, overwhelmed with tomatoes and cucumbers, I tried freezing my extra zucchini. I grated them into quart-sized freezer bags and looked forward to a winter of easy-access zucchini.
- Cooking. Start working through your zucchini pile by cooking some of it. You might be tired of spiraled zucchini noodles and pasta primavera, but fortunately, there are other options.
- Zucchini Bread. Cooking with zucchini can jump quickly into the realm of sweet and delicious. With the right recipe, you may even forget that zucchini is in the recipe at all – which is great after a summer full of ratatouille and garden shish-kabobs.
- Desserts. Adding grated zucchini to baked goods is a great way to work through your stash of squash. Zucchini bread, muffins, and cookies are great, but branch out a bit too.
- Pressure Canning. The best way to preserve a lot of zucchini is by canning it. If you have a pressure canner, can zucchini on its own or in an “End of the Season” batch of mixed vegetables (recipe below).
- End of Season Garden Mix. The End of Season vegetable mix is a great way to put by a base for winter stews. Mix chopped zucchini with carrots, onions, corn, beans, tomatoes, celery, etc.
- Boiling Water Bath. One of the easiest, and best-tasting ways to preserve zucchini is by pickling it. Pickled zucchini and zucchini relishes are easy to process in a boiling water bath.
- Easy Zucchini Pickle. Pickled zucchini is delicious on sandwiches or as an easy side dish. A basic, pickled zucchini recipe is the easiest way to work your way through an abundance of summer squash.
- Ferment. If you’re a fan of fermented foods like sauerkraut, fermenting is an excellent way to preserve your zucchini. If you’ve never fermented foods before, we have a guide that can walk you through the entire process.
ZUCCHINI & SWEET POTATO BREAD - THE GILDED FORK™
From gildedfork.com
Estimated Reading Time 1 min
ZUCCHINI & BREAD – ITALIAN COMFORT FOOD
From homepoppedcreations.com
2.9/5 Category Appetizer, Main Course, Side Dish, SnackCuisine American, Italian
MULBERRY ZUCCHINI BREAD RECIPE - CRAFTCORE
From craftcore.ca
Estimated Reading Time 1 min
HERBED ZUCCHINI CHEESE BREAD - HOBBY FARMS
From hobbyfarms.com
Estimated Reading Time 50 secs
THE BEST ZUCCHINI BREAD | FOODIECRUSH.COM
From foodiecrush.com
5/5 (4)Total Time 1 hr 20 minsCategory BreadCalories 325 per serving
ZUCCHINI - WIKIPEDIA
From en.wikipedia.org
Genus CucurbitaOrigin 19th-century northern ItalySpecies Cucurbita pepo
YELLOW SQUASH BREAD | MOVE OVER, ZUCCHINI! - FRONT YARD ...
From frontyardveggies.com
Category Dessert
ZUCCHINI RECIPES FOR YOUR HARVEST {EAT WELL, SPEND LESS ...
From lifeyourway.net
Estimated Reading Time 3 mins
WHOLE WHEAT FAT-FREE VEGAN HARVEST BREAD RECIPE
From happyherbivore.com
Estimated Reading Time 2 mins
ZUCCHINI BREAD | MEDICAL CANNABIS RECIPE | HARVEST MEDICINE
From hmed.ca
Estimated Reading Time 2 mins
CHIP-LICIOUS ZUCCHINI BREAD – BRAVE LITTLE VEGAN
From bravelittlevegan.com
Cuisine AmericanEstimated Reading Time 1 minCategory Breakfast, DessertTotal Time 1 hr 5 mins
GARDEN HARVEST ZUCCHINI BREAD – HOME BAKING ASSOCIATION
From homebaking.org
Servings 2Total Time 1 min
HARVEST ZUCCHINI BREAD | KOSHER RECIPES
From leahcookskosher.com
Cooking Time 00Skill Level 1-Easy (1 Easy-5 Hard)Preparation Time 00
ZUCCHINI BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
ZUCCHINI BLUEBERY BREAD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ZUCCHINI HARVEST BREAD RECIPES
From tfrecipes.com
HARVEST ZUCCHINI BREAD - PRINTER FRIENDLY - ALLRECIPES.COM
ZUCCHINI RECIPES – AMAZING DISHES FROM YOUR ZUCCHINI HARVEST
From blog.gardeningknowhow.com
ZUCCHINI ARCHIVES - A GOOD LIFE FARM - COSMOPOLITAN CORNBREAD
From cosmopolitancornbread.com
ZUCCHINI BREAD | HARVESTCRAFT WIKI | FANDOM
From harvestcraftmod.fandom.com
ZUCCHINI CAKE RECIPE (ITALIAN RECIPES)
From foodreference.com
ZUCCHINI | ITALIAN FOOD FOREVER
From italianfoodforever.com
ZUCCHINI BREAD – THE WAY TO HIS HEART
From thewaytohisheartblog.com
NUTRITION FACTS FOR ZUCCHINI BREAD - MYFOODDIARY
From myfooddiary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love