ZUCCHINI AND APRICOT MUFFINS
If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.
Provided by Martha Rose Shulman
Categories weekday, dessert, side dish
Time 1h
Yield 14 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about 3/4 full.
- Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 10 grams, TransFat 0 grams
ZUCCHINI PINEAPPLE BREAD I
This recipe makes two fruity, moist loaves.
Provided by Michele
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Combine flour, baking powder, baking soda, and salt.
- In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
HEALTHY ZUCCHINI-APRICOT BREAD
Zucchini recipes abound in late summer, and this healthy quick bread recipe from Tablespoon.com and Gold Medal Flour is a family favorite at our house. Make the most of your garden's bounty, add apricots for extra fiber and flavor, and you've got an easy recipe for a great, healthy snack!
Provided by AppeTips
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350º. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots. Stir in apricots. Pour into pan.
- 2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
Nutrition Facts : Calories 2015.2, Fat 57.4, SaturatedFat 7.5, Sodium 2393.3, Carbohydrate 344.2, Fiber 13.3, Sugar 190.2, Protein 34.7
ZUCCHINI-HAZELNUT-APRICOT QUICK BREAD WITH LEMON GLAZE
Add a little zing to this zucchini-hazelnut bread with dried apricots and a lemon glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
BANANA-ZUCCHINI BREAD
My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. -Eva Mae Hebert, Lafayette, LA
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 193 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI-APRICOT BREAD
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots and cream cheese. Stir in apricots. Pour into pan. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan remove from pan. Cool completely on wire rack before slicing. Serve with cream cheese.1 slice: Calories 80 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 95mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ZUCCHINI-APRICOT BREAD
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots and cream cheese. Stir in apricots. Pour into pan. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan remove from pan. Cool completely on wire rack before slicing. Serve with cream cheese.1 slice: Calories 80 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 95mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
APRICOT BREAD
Grammy's recipe.
Provided by KFREESE
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- Put apricots and water in a bowl. Let stand until cool, about 10 minutes.
- Drain apricots; mix soaking water with orange juice.
- Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 64.9 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2 g, Sodium 580.5 mg, Sugar 34 g
APPLE APRICOT BREAD
This recipe was born out of needing a quick bread recipe and being out of many ingredients, so I just used what I had!
Provided by CourtneyY5
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350, grease a 9 X 5 loaf pan.
- Stir together all ingredients until blended.
- Pour into pan.
- Bake for 1 hour 15 minutes, done when toothpick inserted comes out clean.
- Let cool for 10 minutes, loosen sides with knife and turn out onto cooling rack.
- Let cool completely before slicing.
- Can be stored for 4 days at room temp, 10 days in fridge (yeah, like it will last that long!).
Nutrition Facts : Calories 137.8, Fat 3.9, SaturatedFat 0.5, Cholesterol 18.5, Sodium 164, Carbohydrate 24.4, Fiber 2, Sugar 14.6, Protein 2.7
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