Freezer Zucchini Bread Batter Recipes
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
FREEZER ZUCCHINI BREAD BATTER
Make and share this Freezer Zucchini Bread Batter recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 1h30m
Yield 2 to 3 loaves.
Number Of Ingredients 11
Steps:
- Put all in a processor and blend well.
- Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full.
- Freeze.
- Remove from pans and wrap in plastic.
- To bake, remove plastic and thaw out.
- Add 1/2 tsp soda and 1/2 teaspoons baking powder per loaf.
- Grease pan and pour in batter.
- Bake at 350 approx 1 hour.
Nutrition Facts : Calories 5258, Fat 272.5, SaturatedFat 42.6, Cholesterol 634.5, Sodium 3563.1, Carbohydrate 641.5, Fiber 22.7, Sugar 328.9, Protein 72.7
FREEZER BREAD & BUTTER ZUCCHINI CHIPS
Make and share this Freezer Bread & Butter Zucchini Chips recipe from Food.com.
Provided by luvcookn
Categories Spreads
Time 3h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Combine zucchini, onion and salt in large bowl.
- Toss to mix and set aside for at least 2 hours.
- Drain but do not rinse.
- In non-reactive pan, combine vinegar, sugar, turmeric, celery seed, and pepper.
- Heat just enough to dissolve sugar.
- Pour over zucchini mixture. Toss to mix.
- Pack into freezer containers.
- Freeze up to 6 months.
Nutrition Facts : Calories 147.1, Fat 0.4, SaturatedFat 0.1, Sodium 889.7, Carbohydrate 33.2, Fiber 1.9, Sugar 28.6, Protein 1.9
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