Zucchini Orange Date Nut Bread Dee Dees Food

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment 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 until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

DATE-NUT-ZUCCHINI SPICE BREAD

Steps:

• Preheat oven to 350°F.
• Line a colander with several layers of paper towels. Place zucchini on top and cover with several more layers of paper towels. Add weight and set aside at least 15 minutes, pressing occasionally to remove moisture.
• In a large bowl, combine flour, sugar baking soda, spices, dates (see note at the bottom), and walnuts.
• Add zucchini and toss to coat.
• In a separate container, mix the molasses with the oil and the eggs.
• Create a well in the dry ingredients and add wet ingredients.
• Stir with a wooden spoon until uniformly combined.
• Pour into a loaf pan (approx. 9x5x3) and bake 50-55 minutes.
• NOTE: When chopping dates, I usually add a spoonful of the dry ingredients and toss to coat. This prevents the date pieces from sticking together.

DEE'S BLUE RIBBON ZUCCHINI CAKE/BREAD

Steps:

• Slice, seed and coarsely grate 2 to 4 large zucchini.
• Place about a handful or two of the grated zucchini into cheesecloth, or a clean cotton dish towel (do not use a terry cloth dish towel), and squeeze it until very dry; repeat with the remaining grated zucchini.
• Measure out 2 well packed cups of the prepared zucchini for the recipe.
• Grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
• Preheat oven to 350°F.
• In a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
• In a large bowl, beat eggs until light.
• Gradually add sugar, and continue beating until thick and lemon colored.
• Continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
• By hand, stir in vanilla, zucchini, nuts and raisins.
• Add the sifted dry ingredients, and stir until well mixed.
• Pour batter into prepared pan(s).
• Bake at 350°F for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
• Remove from oven and place pan(s) on wire rack to cool.
• Let cool in the pan(s) for about 5 minutes, remove cake from pan(s) and return the cake to the wire rack to continue cooling.
• Cake should be completely cooled before slicing.

ORANGE ZUCCHINI BREAD

Steps:

• In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Makes 2 loaves.

ZUCCHINI CAKE

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.

DEE'S DATE AND NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan.
• Pour the hot water over the dates and let stand until cooled.
• Sift the flour and baking soda together add the sugar and salt. Stir in the cooled dates and water. Add the melted butter, beaten egg vanilla and walnuts. Mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick insert near the center comes out clean. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on a wire rack.