HEALTHY ZUCCHINI BREAD
This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Baked good
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Grease a 9" x 5" loaf pan to prevent the bread from sticking. If you'll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
- Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
Nutrition Facts : ServingSize 1 slice, Calories 262 calories, Sugar 14.4 g, Sodium 256.8 mg, Fat 14.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 30.8 g, Fiber 3 g, Protein 5.6 g, Cholesterol 37.2 mg
ZUCCHINI GINGER CUPCAKES
Provided by Ian Knauer
Categories Cake Soup/Stew Food Processor Mixer Cheese Citrus Dairy Ginger Vegetable Bake Vegetarian Quick & Easy Zucchini Summer Gourmet
Yield Makes 12 cupcakes
Number Of Ingredients 24
Steps:
- Bake cupcakes:
- Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
- Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
- Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
- Make frosting:
- Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
- Frost tops of cooled cupcakes.
HONEY-ZUCCHINI BREAD
This is a great, spicy zucchini bread that is sweetened only with honey. Make this on a Saturday morning to enjoy with your coffee.
Provided by evelynathens
Categories Quick Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 13
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.
CHOCOLATE ZUCCHINI CAKE
Chocolate Zucchini Cake Moist chocolate cake with grated zucchini with a rich chocolate buttercream frosting. You can't even taste the zucchini so this is definitely the best way to eat your vegetables! The Best Chocolate Zucchini Cake Recipe.
Provided by Modern Honey - www.modernhoney.com
Categories Dessert
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Start by grating the zucchini. Once the zucchini is grated, spread it out on paper towels to let them soak up some of the liquid from the zucchini.
- In a large bowl, mix together the oil, sugar, brown sugar, eggs, and vanilla until creamed together. Stir in the grated zucchini and sour cream.
- Add cocoa powder, flour, baking soda, baking powder, and salt and mix only until combined. You want to avoid over-mixing as it will create too much gluten in the cake. Fold in chocolate chips.
- Pour batter into a 9 x 13 pan (you may lightly spray it with non-stick cooking spray). Bake for 24-28 minutes or until a toothpick comes out clean when placed in the center of the cake.
- Cool completely and then frost with homemade chocolate buttercream frosting.
ZUCCHINI BREAD WITH HONEY BUTTER
This Zucchini Bread is all we need in life! It's breakfast, it's dessert, it's a delicious snack - what more could we want? This is the BEST zucchini bread recipe I've ever had - it uses a few types of sugar to give the best flavor, it's super moist, and completely addictive. Slather on the butter, and dive in!
Provided by Stephanie Simmons
Time 1h5m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 282 kcal, ServingSize 1 serving
ZUCCHINI CARROT MUFFINS
Steps:
- Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
- If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
- Place the zucchini on a stack of paper towels. Pat dry and set aside.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the grated carrot and zucchini. Fold gently to combine.
- In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
- Fold in the nuts or any other mix-ins.
- Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!
Nutrition Facts : ServingSize 1 (of 10), Calories 234 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 33 mg, Fiber 3 g, Sugar 11 g
HONEY BUTTER ZUCCHINI BREAD
This recipe is ooey gooey good. The bread is moist, sweet and rich.
Provided by Bonnie Marie
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 33.4 g, Cholesterol 33.4 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 334.1 mg, Sugar 20.5 g
HEALTHY ZUCCHINI CAKE
Healthy Zucchini Cake is the answer to healthy dessert-ing woes! It's light, fluffy, rich, and perfectly chocolatey. Made with almond flour, coconut oil, maple syrup, and grated zucchini, you can't go wrong!
Provided by Erin Morrissey
Categories dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and prepare 8×8 pan with parchment paper and nonstick spray.
- In a small bowl, mix together almond flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk eggs with almond butter, coconut oil, maple syrup, and vanilla.
- Add the dry ingredients to the wet until combined.
- Fold in zucchini and chocolate chips.
- Pour into 8×8 pan and bake for 30-35 minutes or until toothpick inserted into center comes out clean.
- Let cool at least 15 minutes before cutting into.
- Store on counter or in fridge.
Nutrition Facts : ServingSize 1 square, Calories 223 calories, Sugar 15.1 g, Sodium 114.8 mg, Fat 15 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 18.9 g, Fiber 2.3 g, Protein 4.3 g, Cholesterol 31 mg
ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
- Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
- In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
- Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
- Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
- For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
- To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
- Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
- For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
- Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
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- Preheat oven to 325 degrees F. Grease a bundt or 9x13-inch baking pan with cooking spray or butter and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, add the eggs, honey, buttermilk and oil and whisk well until mixture is smooth. Stir in zucchini. Add dry ingredients through a sifter into the wet ingredients (see note). Whisk to combine just until no more dry spots remain. Be careful not to overmix.
- Pour cake batter into prepared baking pan and spread evenly. Bake in preheated 325 degree F oven for 40 to 50 minutes or cake no longer jiggles and inserted toothpick comes out clean. For bundt cake, after removing from oven let cake cool in pan for 5 minutes and then invert onto cooling rack or plate to cool. Cake can be frosted with glaze warm or cooled.
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- Preheat oven to 350° F. Grease and flour a 9 x 1 1/2-inch round cake pan. In a medium bowl stir together flour, baking powder, cinnamon, salt, baking soda, and nutmeg; set aside.
- In a large bowl stir together sugar, oil, milk, lemon juice, and vanilla. Stir in eggs until combined. Stir in flour mixture, carrots, zucchini, and pecans. Spread batter evenly in prepared pan.
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- In a large bowl whisk together the honey and oil, add in the eggs and vanilla and mix until well combined.
- To the large bowl, add the flours, baking powder, salt, baking soda, cinnamon and cardamom. Mix until just combined. Now mix in the zucchini.
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