SPICED ZUCCHINI BREAD
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Provided by Emeril Lagasse
Categories HarperCollins Bread Cake Zucchini Breakfast Brunch Dessert Summer Cinnamon Nut Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
- In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
- Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
- Serve the bread warm, sliced and spread with cream cheese if desired.
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
PAN-FRIED ZUCCHINI
Fresh zucchini coated with yellow cornmeal and fried in olive oil. A variation is to add sliced onions at the beginning. Any leftovers reheat well in the microwave.
Provided by Judy Sing
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
- Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
- When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 5.1 mg, Sugar 2.6 g
PROTEIN-PACKED ZUCCHINI BREAD
Late in the summer there's usually an abundance of zucchini and this recipe is one way to use it up. Make a few batches and freeze any extra loaves to have on hand for snacks and quick breakfasts.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 2h35m
Number Of Ingredients 16
Steps:
- Coarsely shred zucchini (you should have about 2 cups shredded zucchini). Place shredded zucchini in a sieve set over a bowl. Sprinkle the salt over zucchini; toss to combine. Let stand 1 hour to drain. Place zucchini between three or four layers of 100-percent-cotton cheesecloth or two or three layers of paper towels; squeeze out excess liquid. Set aside.
- Preheat oven to 325 degrees F. Coat a 9x5x3-inch loaf pan with cooking spray or line with parchment paper; set aside.
- In a large bowl whisk together gluten-free oat flour, gluten-free all-purpose flour, almond flour, sugar, whey protein powder, baking powder, cinnamon, ginger, and cloves.
- In another large bowl whisk together yogurt and shredded zucchini. Add eggs and almond milk; stir until combined.
- Add flour mixture to zucchini mixture; stir until well mixed. Stir in walnuts.
- Spoon batter into prepared pan. Bake 65 to 75 minutes or until a wooden toothpick inserted in the center comes out with only a few moist crumbs attached.
- Cool in pan on a wire rack 10 minutes. Run a thin metal spatula around the sides; turn out onto the wire rack. Cool completely.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 21.9 g, Cholesterol 27.9 mg, Fat 6.1 g, Fiber 2.8 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 7.6 g
ITALIAN ZUCCHINI STEW
Steps:
- In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
- Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
- Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
- Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
- Serve with additional Parmesan and crusty bread.
CHEDDAR ZUCCHINI BREAD
I found this recipe in Chatelaine magazine while sitting in the dentist office. Went home and made 2 of them and took one to work with a huge response for copies so posting here to make again. This bread is awesome when a slice is browned in a pan like a grilled cheese sandwich.
Provided by karen in tbay
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lightly coat 9x5 inch loaf pan with oil.
- Use hands to squeeze out as much liquid as possible from grated zucchini to measure 1 cup. Pat dry with paper towel.
- In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in brown and granulated sugars. Then stir in zucchini and 1 1/2 cups cheese.
- In a small bowl, whisk eggs with 1/3 cup oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan, smooth then sprinkle with remaining 1/2 cup cheese.
- Bake in centre of preheated oven until cake tester inserted into centre of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes then turn loaf onto cooling rack.
- Terrific warm or at room temp or cool completely then wrap in plastic.
- Loaf will keep well at room temp up to 3 days or overwrap with foil and freeze up to 2 months.
- Try a slice browned in a pan. Butter both sides lightly and grill.MMMMM.
Nutrition Facts : Calories 2966.3, Fat 172.5, SaturatedFat 68.8, Cholesterol 700.2, Sodium 5498.1, Carbohydrate 257.7, Fiber 6.7, Sugar 108, Protein 99.3
ZUCCHINI SKILLET FLATBREADS {GRAIN-FREE, VEGAN, EASY}
When your summer garden or famers' market gives you zucchini, make zucchini bread! Better yet, make my 4-ingredient zucchini flatbreads, which cook on the stovetop and take minutes to prepare. They are naturally grain-free, vegan, gluten-free, and versatile (e.g., keep them plain or add herbs and spices).
Provided by Camilla
Categories Grain-Free Vegan Bread
Time 10m
Number Of Ingredients 6
Steps:
- Trim the ends off of the zucchini, and then grate, using the large holes on a grater. Immediately transfer to a large bowl (so as not to lose any of the water from the zucchini). You should have about 3 cups of zucchini.
- Add the olive oil and salt to the zucchini, stirring to combine. Add the chickpea flour and 3 tablespoons of the water, stirring until blended. Add a little bit or all of the remaining water until mixture is a thick batter. Stir in the baking soda.
- Heat a cast iron skillet over medium heat. Lightly grease or spray (with nonstick cooking spray) the skillet.
- Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle.
- Turn up the heat to medium high and cook about 2 to 3 minutes. until a metal spatula slides under the flatbread easily (bottom side should be browned in spots).Flip over and cook to 2 minutes longer until browned on other side.
- Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,
Nutrition Facts : Calories 118 calories, Carbohydrate 14.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4.2 grams fat, Fiber 3.1 grams fiber, Protein 5.5 grams protein, SaturatedFat 0.8 grams saturated fat, ServingSize 1 flatbread, Sodium 149 milligrams sodium, Sugar 3.2 grams sugar
STONYFIELD'S ZUCCHINI BREAD
Make and share this Stonyfield's Zucchini Bread recipe from Food.com.
Provided by Renegade Chef
Categories Quick Breads
Time 1h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Beat eggs until foamy, then add sugar, oil, yogurt, cinnamon and zucchini and mix well.
- In a separate bowl, sift together flour, salt, baking soda and baking powder.
- Add dry ingredients slowly into yogurt mixture and mix until moist.
- Pour into two greased and floured 9x5x13-inch loaf pans.
- Bake for 40-45 minutes. Loaves should be golden brown on top when done.
Nutrition Facts : Calories 172.1, Fat 4.5, SaturatedFat 1, Cholesterol 29.1, Sodium 295.7, Carbohydrate 30.1, Fiber 0.6, Sugar 17.9, Protein 3.2
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