Date Nut Zucchini Spice Bread

MOM'S SPICED ZUCCHINI BREAD



Mom's Spiced Zucchini Bread image

This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.

Recipe From allrecipes.com

Provided by carriekdevine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients: 14

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins
Calories360.5 calories
Carbohydrate48.5 g
Cholesterol34.9 mg
Fat17.3 g
Fiber1.5 g
Protein4.5 g
SaturatedFat2.7 g
Sodium247.4 mg
Sugar28.6 g

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 SPICE BREAD



Zucchini Spice Bread image

Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Number Of Ingredients: 15

Nonstick cooking spray
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt

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.


MOM'S SPICED ZUCCHINI BREAD



Mom's Spiced Zucchini Bread image

This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.

Recipe From allrecipes.com

Provided by carriekdevine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients: 14

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins
Calories360.5 calories
Carbohydrate48.5 g
Cholesterol34.9 mg
Fat17.3 g
Fiber1.5 g
Protein4.5 g
SaturatedFat2.7 g
Sodium247.4 mg
Sugar28.6 g

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.


MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

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.

Recipe From allrecipes.com

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients: 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Calories255.2 calories
Carbohydrate32.1 g
Cholesterol23.3 mg
Fat13.1 g
Fiber1 g
Protein3.3 g
SaturatedFat1.7 g
Sodium179.8 mg
Sugar19.2 g

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.


ZUCCHINI NUT BREAD



Zucchini Nut Bread image

Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients: 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans
Calories 229 calories
Fat11g fat (1g saturated fat)
Cholesterol26mg cholesterol
Sodium165mg sodium
Carbohydrate29g carbohydrate (17g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.


ZUCCHINI NUT BREAD



Zucchini Nut Bread image

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients: 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

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.


SPICED ZUCCHINI WALNUT BREAD



Spiced Zucchini Walnut Bread image

Recipe From epicurious.com

Provided by Sabrina Henderson

Categories     Bread     Brunch     Side     Bake     Walnut     Zucchini     Summer     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients: 13

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon baking powder
2 1/2 cups sugar
1 1/2 cups vegetable oil
3 large eggs
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
2 cups coarsely grated zucchini (from about 2 medium)
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

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.)


DATE BREAD



Date Bread image

This simple quick bread includes tons of juicy Medjool dates, making it an option for breaking the daily sunrise-to-sunset fast during the holy month of Ramadan, a tradition that Muslims observe in Tanzania and across the world. The tradition is rooted in the teachings of the prophet Muhammad, who is said to have called for observers to break their fasts with dates. Many Muslims include dates on their iftar tables (iftar is the evening meal eaten at sunset during Ramadan). This bread can, of course, be enjoyed by any and all, year-round. It's wonderful on its own with hot cups of coffee like Buna (Eritrean Coffee) or tea like Shaah Cadays (Somali Spiced Tea with Milk) or topped with a soft cheese like goat cheese, ricotta, or cream cheese. It's also wonderful served in slices on a cheeseboard. If you can't find Medjool dates, use whichever are the plumpest, least-dry dates you can find or substitute your favorite dried fruit such as dried apricots or dried cherries (you need about 1 cup of your favorite dried fruit).

Recipe From foodnetwork.com

Provided by Food Network

Time 55m

Yield One 9-by-5-inch loaf

Number Of Ingredients: 9

12 Medjool dates, pitted and coarsely chopped
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup boiling water
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract (preferably from Madagascar or Comoros)
2 cups all-purpose flour

Steps:




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