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
ZUCCHINI BREAD PUDDING
Make and share this Zucchini Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
- Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
- Add in bread cubes; stir.
- Place half of the mixture in a greased 2-quart baking dish.
- Sprinkle with half the cheese.
- Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
- Sprinkle with pecans.
- In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
- Pour over bread mixture.
- Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
- Let rest 10 minutes before serving.
SAVORY ZUCCHINI BREAD PUDDING
I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small skillet, saute onion and celery in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 182 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
MOM'S THANKSGIVING BREAD PUDDING
This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.
Provided by BarbMazz
Categories Bread Pudding
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
- Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
- Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
- Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
- Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
- Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g
GRANDMA'S BEST ZUCCHINI BREAD
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
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
MOM'S ZUCCHINI BREAD
I've tried a lot of zucchini bread over the years, but my mother's recipe is still my favourite one ... lemon, orange, ginger and nutmeg give it a nice light flavour. Start checking for doneness at 45 minutes, don't let it overbake! :)
Provided by TRFStarr
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- In mixer, beat together all ingredients except zucchini, nuts, and flour. In grating the lemon peel, I find it much faster & easier to just use the small side of a standard cheese grater than to use a lemon zester. The peel from about half a medium-sized lemon should do fine.
- Mix well, then add in nuts and grated zucchini. Slowly mix in flour.
- Bake in greased 9" X 5" loaf pan, at 350 degrees for 45 - 50 minutes (until test knife comes out clean or top of loaf springs back when pressed with finger; do not overbake).
Nutrition Facts : Calories 276.8, Fat 16.3, SaturatedFat 2.2, Cholesterol 31, Sodium 223.2, Carbohydrate 30.2, Fiber 1, Sugar 17.2, Protein 3.6
MOM'S ZUCCHINI BREAD
This was listed in an email this morning from the www.allrecipes.com website. It has very high ratings: SUBMITTED BY: v monte "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 senseicheryl
Categories Quick Breads
Time 50m
Yield 2 loaves, 24 serving(s)
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 254.8, Fat 13.1, SaturatedFat 1.7, Cholesterol 26.4, Sodium 174.8, Carbohydrate 32.1, Fiber 1, Sugar 19.2, Protein 3.3
MOM'S SPICED ZUCCHINI BREAD
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.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
MOM'S ZUCCHINI BREAD
My mom would always put a bumper crop of zucchini to use with this wonderful quick bread. It can be spiced or sweet, a loaf or a Bundt cake. Mom preferred to keep the spices and chocolate separate, but I like them combined. Either way, this unusual family favorite is sure to please your family and guests just as it has mine.
Provided by curvy
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Grease two loaf pans or one Bundt cake pan.
- In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.).
- In a separate bowl, cream sugar and eggs. Stir in oil and vanilla.
- Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired.
- Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.
Nutrition Facts : Calories 2332.4, Fat 91.6, SaturatedFat 15, Cholesterol 317.2, Sodium 933.7, Carbohydrate 351.1, Fiber 7.9, Sugar 203.8, Protein 30.4
HEALTHIER MOM'S ZUCCHINI BREAD
We packed even more zucchini into Mom's wonderfully moist and flavorful bread. Could there be a better way to eat your veggies?
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 2h20m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
- Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
- Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
- Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.
Nutrition Facts : Calories 190 calories, Carbohydrate 25.7 g, Cholesterol 23.5 mg, Fat 8.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 183.2 mg, Sugar 13 g
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Category Vegetarian Thanksgiving Side Dish RecipesCalories 191 per servingTotal Time 1 hr 10 mins
- In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley and sage. Stir in bread cubes.
- Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.
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