BANANA-ZUCCHINI BREAD
My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. -Eva Mae Hebert, Lafayette, LA
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 193 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI-PISTACHIO BREAD
This tasty quick bread is the perfect destination for late-summer zucchini. Pistachios are the perfect flavor pairing here, and a dusting of confectioners' sugar adds a bit of sweetness to every bite.
Provided by Abigail Johnson Dodge
Categories Breakfast/brunch
Yield Yields one loaf
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
- In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk until well blended. Stir in the pistachios.
- In a medium bowl, combine the milk, eggs, and vanilla. Add the zucchini and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
- Scrape the batter into the prepared pan and spread evenly.
- Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
- Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners' sugar. Store, covered, at room temperature for up to 2 days.
Nutrition Facts : ServingSize 10, Calories 330 kcal, Fat 140 kcal, SaturatedFat 8 g, TransFat 16 g, Carbohydrate 41 g, Fiber 2 g, Protein 7 g, Cholesterol 65 mg, Sodium 320 mg, UnsaturatedFat 7 g
DOVE NUGGETS AND OTHER DELICIOUS DOVE RECIPES
Steps:
- Prepare doves by removing the attached wings and trimming the breasts away from the bone so that you're left with two pieces.
- Add flour to a small bowl and mix in ½ teaspoon of creole seasoning. Whisk eggs into another small bowl. Mix the remaining creole seasoning into a third bowl with the bread crumbs.
- Dip each breast into the flour first, then the egg. Make sure to allow the excess egg to drain off before dipping the dove breast into the seasoned breadcrumbs. Place the breaded breasts on a platter as you work until all the dove breasts are coated.
- Heat oil until it reaches 350°F and 375°F. Add a few breasts at a time and fry until golden brown. This should take approximately 30 to 45 seconds.
- Allow excess oil to drip off into the pot, then drain the fried Dove Nuggets onto paper towels.
- Serve the Dove Nuggets with your favorite dipping sauce. I use my son's Buffalo Ranch Sauce recipe, which can be found in my Zucchini Corn Fritter post.
Nutrition Facts : ServingSize 5 Nuggets, Calories 243 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 443 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 1 g, Protein 27 g
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