Zucchini Walnut Spiced Bread Food

MOM'S SPICED ZUCCHINI BREAD

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.

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.

ZUCCHINI SPICE BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
• Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
• Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

SWEET ZUCCHINI WALNUT BREAD

Steps:

• Blend oil and sugar.
• Add eggs and zucchini.
• Sift dry ingredients together and add to the sugar mixture.
• Add nuts and vanilla.
• Bake in 2 loaf pans at 300 degrees for 1 hour.

SPICED ZUCCHINI WALNUT BREAD

Steps:

• Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.
• Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

SPICED PINEAPPLE-ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
• In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
• In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
• Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
• Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.

SPICED ZUCCHINI WALNUT BREAD WITH SOUR CREAM GLAZE

Steps:

• FOR THE BREAD: Beat together first 6 ingredients until blended.
• Add the remaining ingredients and stir until dry ingredients are just moistened.
• Do not over-mix.
• Divide batter between 4 greased mini-loaf foil pans (6 x 3 x 2 inches) and bake in a 325 F.
• oven for 45 to 50 minutes, or until cake tester inserted in center, comes out clean.
• I used a 13 x 9 inch pan lined with parchment paper and greased, baked at 350 F.
• for 30-35 minutes.
• Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
• When cool, brush tops with Sour Cream Glaze.
• FOR THE SOUR CREAM GLAZE: Stir together all the ingredients until blended.
• Easiest& Best!
• Coffee Cakes and Quick Breads.

SPICED ZUCCHINI BREAD

Steps:

• Combine flour, soda, salt, baking powder, cinnamon and nuts. Set aside.
• In large mixing bowl beat eggs slightly.
• Add sugar, oil, and vanilla; beat till creamy.
• Stir in zucchini and pineapple.
• Add dry ingredients, stir only until moistened.
• Spoon batter into 2 well greased & floured 9x5-inch loaf pans.
• Bake at 350°F for 1 hour or until done.
• Cool 10 minutes before removing from pan.
• Turn out on rack and allow to cool completely.

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.

ZUCCHINI WALNUT SPICED BREAD

Steps:

• preheat oven to 325.
• butter and flour 2 8" loaf pans.
• whisk the first 6 ingredients in a bowl.
• in another bowl whisk together sugar, oil, eggs, vanilla, zest, blend well.
• add dry ingredients to egg mixture.
• whisk in zucchini and walnuts.
• pour into pans, bake about 1 hour, 15 minutes until toothpick inserted in center comes out clean.
• let cool for 10 minutes then turn out to a rack to cool completely.