CHERRY VANILLA ZUCCHINI BREAD
Make and share this Cherry Vanilla Zucchini Bread recipe from Food.com.
Provided by NurseAmbre
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Mix together in bowl eggs, oil, sugar, vanilla, zucchini, cherries and nuts, if using.
- In a separate bowl, combine the dry ingredients well; add to zucchini mixture and mix together well. Pour into 2 greased and floured loaf pans.
- Bake @ 350 degrees 1 hour, or until bread tests done.
- Copied recipe from Taste of Home.
Nutrition Facts : Calories 2983.2, Fat 134.2, SaturatedFat 18.7, Cholesterol 186, Sodium 2639, Carbohydrate 419.1, Fiber 13.9, Sugar 263.2, Protein 33.4
ZUCCHINI-ALMOND-CHERRY QUICK BREAD WITH LIME GLAZE
Give this zucchini bread with almonds and dried cherries an unexpected twist by pouring on a fresh lime glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
LOW FAT ZUCCHINI BREAD
A lower fat Zucchini Bread recipe that is moist and delicious. A sweet dried cherry adds a little zing to help bring the refined sugar down.
Provided by Ceciliasmom
Categories Quick Breads
Time 55m
Yield 4 mini loaves, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.
- 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.
- 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.
- 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.
Nutrition Facts : Calories 245.2, Fat 8.2, SaturatedFat 0.9, Cholesterol 24, Sodium 223.2, Carbohydrate 38.6, Fiber 2.6, Sugar 15.4, Protein 5.5
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
CHERRY-ZUCCHINI BREAD
I defy anyone to guess this has zucchini in it and the maraschino cherries are only evident by the red dots. This is a really tasty way to use up those abundant garden zucchini!
Provided by It's A New Day
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
- Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
- Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 38.4 g, Cholesterol 24.7 mg, Fat 15.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 10.1 g, Sodium 211.4 mg, Sugar 20.8 g
FRUITED ZUCCHINI BREAD
Green flecks of zucchini and red maraschino cherries make this moist quick bread a must for the Christmas season. Keep one loaf and give the other away.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, pecans, raisins, dates and cherries., Pour into two greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until bread pulls away from sides of pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts :
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