CINNAMON ZUCCHINI BREAD
"The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt." -Kathie Meyer, Round Rock, Texas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 174 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ZUCCHINI CINNAMON COBBLER
I made this and everyone thought it was apple cobbler! Everyone was amazed when I told them it was zucchini!
Provided by Burnellfam08
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Bring a pot of water to a boil; add zucchini. Cook until tender, about 5 minutes; drain. Place in a bowl of cold water until cool, about 5 minutes; drain. Transfer to a large bowl.
- Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
- Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
- Bake in the preheated oven until top is golden brown, about 1 hour.
Nutrition Facts : Calories 294 calories, Carbohydrate 51.9 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.9 g, Sodium 244.2 mg, Sugar 35.4 g
ZUCCHINI DINNER ROLLS
Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. -Robert Keith, Rochester, Minnesota
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain. , Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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 hour. , Divide dough in half; shape each portion into 12 balls. Place in a greased 13x9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° until golden brown, 20-25 minutes. Remove from pan to a wire rack.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 133mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI ROLL-UPS
We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 175 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 643mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
THE BEST CINNAMON ROLLS
This is the result of a long line of experimenting and tweaking a cinnamon roll recipe I got the first time I went to the United States. I hope you enjoy it!
Provided by Angie's Online Recipe Review
Categories Bread Yeast Bread Recipes
Time 2h25m
Yield 12
Number Of Ingredients 18
Steps:
- Pour milk into a microwave-safe bowl and heat in the microwave until warm but not hot to the touch, 45 to 60 seconds. It should be about 105 degrees F (41 degrees C). Pour into the bowl of a standing mixer.
- Add 1 tablespoon sugar and yeast to the warm milk. Stir and let sit (proof) until foamy, about 5 minutes. Add 1/2 cup sugar, melted butter, eggs, and vanilla extract; stir with a dough hook until combined.
- Add 4 cups flour, sea salt, and cinnamon; stir with the dough hook, starting on low speed and gradually increasing to high speed, until a large ball of smooth and slightly tacky dough is formed. Add 1 tablespoon flour at a time if dough seems too sticky, until a smooth ball is formed.
- Transfer dough to a floured surface and knead with your hands until smooth and elastic, 3 to 5 minutes. Form into a ball and place inside a greased bowl. Cover the bowl with a warm, damp towel and let dough rise in a warm place until doubled in size, about 1 hour.
- While the dough is rising, combine brown sugar, softened butter, and cinnamon for the filling in a small bowl until uniform throughout. Set aside.
- Gently press the gas out of the dough and transfer to a large, floured work surface. Roll the dough into a 24x12-inch rectangle, about 1/4-inch thick. Spread the filling over the dough with greased hands or a greased spatula. Roll up the dough and cut into 12 equally sized rolls, about 2-inches long.
- Line a 9x13-inch glass baking dish with lightly greased parchment paper. Place cinnamon rolls in the prepared baking dish in 4 rows of 3, evenly spaced. Cover and let rise until nearly doubled, about 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown, 18 to 20 minutes.
- While the rolls are baking, beat together powdered sugar, cream cheese, softened butter, vanilla extract, and salt for frosting. Keep at room temperature while rolls bake.
- Spread frosting on warm rolls. Let cool before serving.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 83.3 g, Cholesterol 93.9 mg, Fat 23.6 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 14.4 g, Sodium 255.1 mg, Sugar 48.9 g
HOMEMADE CINNAMON ROLLS
I found this recipe I made a few years back and tweaked it. Hands down, best homemade cinnamon rolls ever.
Provided by newyorkbaker
Categories Bread Yeast Bread Recipes
Time 10h
Yield 12
Number Of Ingredients 16
Steps:
- Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
- Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
- Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together. Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
- Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough. Roll up from the short side; cut into 12 even rolls.
- Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden, about 17 minutes.
- Meanwhile, beat cream cheese, 1 tablespoon butter, milk, and vanilla extract for icing using an electric mixer in a bowl until creamy; slowly mix in confectioners' sugar until smooth.
- Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes, before covering in icing.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 71.6 g, Cholesterol 47.1 mg, Fat 12.1 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 7.4 g, Sodium 196.3 mg, Sugar 46.3 g
GRANDMOM'S CINNAMON ROLLS
Kids and adults crave grandma's cinnamon rolls!
Provided by Tana
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
- While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
- Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
- Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
- Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
- Bake in the oven until golden brown, 20 to 25 minutes.
- Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
- Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.1 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 198 mg, Sugar 31.8 g
SQUASH CINNAMON ROLLS
This recipe was created to encourage my picky kids to eat the squash that we had in abundance. These turned out so good they like them better than the 'normal' cinnamon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin. This recipe is a modified version of Winter Squash Rolls and Clone of a Cinnabon®.
Provided by Betty
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
- Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
- Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
- Bake in the preheated oven until golden brown, about 15 minutes.
- Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 88.4 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 8.8 g, Protein 8.9 g, SaturatedFat 12.4 g, Sodium 542.9 mg, Sugar 42.5 g
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