Zucchini Spice Loaf With Lemon Thyme Butter Food

ZUCCHINI BREAD WITH LEMON HONEY BUTTER

Zucchini Bread with Lemon Honey Butter image

Provided by Food Network Kitchen

Time 1h25m

Yield 2 loaves

Number Of Ingredients 15

Ingredients

3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon grated lemon zest

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.

MOM'S SPICED ZUCCHINI BREAD

Mom's Spiced Zucchini Bread image

This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.

Provided by carriekdevine

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

Ingredients

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g

BAKED ZUCCHINI WITH LEMON THYME

Baked Zucchini With Lemon Thyme image

From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. I could see how this recipe could be done over a campfire or grill too! Yum.

Provided by dicentra

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 medium zucchini
1 1/2 tablespoons olive oil
salt & freshly ground black pepper
2 teaspoons chopped fresh lemon thyme
2 teaspoons chopped fresh oregano
1/4 cup freshly grated parmesan cheese

Steps:

Preheat oven to 350.
Split zucchini in half and arrange cut side up, on a large sheet of heavy duty aluminum foil.
Sprinkle with oil, salt and pepper, herbs and cheese.
Fold up all four sides of the foil into a packet and crimp edges.
Bake for 35 minutes or until zucchini is tender.

Nutrition Facts : Calories 105.8, Fat 7.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 115.4, Carbohydrate 7.4, Fiber 2.5, Sugar 3.5, Protein 4.9