ZUCCHINI ALMOND BREAD RECIPE BY TASTY
Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 6 slices
Number Of Ingredients 17
Steps:
- Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
- Preheated oven at 350ºF (175ºC).
- In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
- Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
- Spray your baking pan and pour in the mixture, top with sliced almonds.
- Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
- While baking, mix your glaze ingredients together until smooth.
- Let the bread cool down, drizzle with the glaze!
- Enjoy!
Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams
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
GLUTEN-FREE ZUCCHINI BREAD WITH ALMONDS
Although this loaf is gluten- and dairy-free-and packed with whole-grain goodness from oat and millet flours-no one would ever know. Thanks to a combination of olive oil, almond meal and plenty of grated zucchini, it's delightfully moist and cakey. Coconut flour and maple syrup lend the perfect amount of sweetness.
Provided by Amy Chaplin
Time 1h25m
Yield One 9-inch loaf
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
- Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
- Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
- Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
- Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.
Nutrition Facts : Calories 262 calorie, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 31 milligrams, Sodium 203 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 6 grams, Sugar 10 grams
ZUCCHINI ALMOND BREAD
Provided by Food Network Kitchen
Time 2h40m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
- 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
- 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
- 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.
Nutrition Facts : Calories 250 calorie, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams
CHOCOLATE ALMOND ZUCCHINI BREAD
This makes a not-too-sweet quickbread that is a perfect snack with a cup of coffee or tea. Also nice for breakfast with a dab of butter.
Provided by FlemishMinx
Categories Quick Breads
Time 1h25m
Yield 2 9x5 inch loaves
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F Oil two 9 x 5 inch loaf pans.
- Beat eggs until lemon-colored.
- Add sugar and oil, and beat just until well incorporated.
- Melt chocolate in a pan over hot water.
- Cool slightly, then stir into the egg mixture.
- Add vanilla and zucchini.
- In a separate bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
- Add this to the zucchini mixture and stir well.
- Add the almonds and stir until the batter is completely mixed.
- Evenly divide the batter between the two loaf pans.
- Bake for approximately 1 hour 10 minutes, or until a skewer inserted into the center comes away cleanly.
- Cool in pans 20 minutes, then turn out onto a rack.
- Cool thoroughly before slicing.
ALMOND LEMON ZUCCHINI BREAD
Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it.
Provided by Annz Recipez
Categories Quick Breads
Time 1h20m
Yield 3 small loaves, 30 serving(s)
Number Of Ingredients 18
Steps:
- Beat eggs with a whisk in a large mixing bowl.
- Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
- Add flours, baking powder and soda, and salt.
- Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
- Sprinkle each loaf with turbinado sugar and sliced almonds.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 117.9, Fat 3.7, SaturatedFat 0.5, Cholesterol 14.1, Sodium 157.3, Carbohydrate 18.7, Fiber 1.2, Sugar 8.8, Protein 3
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