Christmas Bread Towers Recipe For Zucchini Recipe For Deviled

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GRANDMA'S BEST ZUCCHINI BREAD



Grandma's Best Zucchini Bread image

This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!

Provided by Korrine

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground black pepper
3 eggs, beaten
2 teaspoons vanilla extract
2 cups white sugar
1 cup vegetable oil
½ cup dates, pitted and chopped
2 cups shredded zucchini

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
  • Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g

CHRISTMAS ZUCCHINI BREAD



Christmas Zucchini Bread image

This tasty loaf is a Christmas Morning staple at our house. It is simple, and makes two large loaves. It's great warm with a little butter.

Provided by Chele3397

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 10

1 cup cooking oil
3 eggs, beaten
2 cups zucchini, grated
2 teaspoons vanilla
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups coconut flakes
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Mix oil, eggs, zucchini, and vanilla.
  • Add sugar, flour, soda and cinnamon, blending well.
  • Stir in coconut and pecans.
  • Bake in greased loaf pans about an hour or until a toothpick tests "clean".
  • Cool 15 minutes in bread pans.
  • Remove from pans-I wrap mine in foil and slice the loaves just before serving.

ZUCCHINI BREAD VII



Zucchini Bread VII image

Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish.

Provided by LBSIEGEL

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h35m

Yield 20

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups shredded zucchini
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
  • Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 36.2 g, Cholesterol 33 mg, Fat 18.1 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 205.7 mg, Sugar 20.5 g

ZUCCHINI YEAST BREAD



Zucchini Yeast Bread image

This recipe combines the texture of sweet dough bread and the flavor of zucchini bread. It's wonderful toasted for breakfast.

Provided by Taste of Home

Time 1h

Yield 1 loaf.

Number Of Ingredients 12

1 tablespoon active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm whole milk (110° to 115°)
1/3 cup sugar
3 tablespoons butter, softened
3 tablespoons grated orange zest
1/2 teaspoon salt
1-1/2 cups shredded unpeeled zucchini
1/3 cup raisins
1-1/2 cups whole wheat flour
2 teaspoons ground cardamom
1-2/3 to 2-1/3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange zest and salt. Beat in the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 100mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

MAKEOVER ZUCCHINI BREAD



Makeover Zucchini Bread image

This makeover bread has a golden top, lots of sweet cinnamon flavor and a slimmed-down nutritional profile. It's perfect for your next afternoon snack. -Marjorie Curtis, Haddam, Connecticut

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

1-1/2 cups sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
3/4 cup chopped walnuts

Steps:

  • In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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