Zucchini Apricot Bread Recipes

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ZUCCHINI AND APRICOT MUFFINS



Zucchini and Apricot Muffins image

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

250 grams (about 2 cups) whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
75 grams (1/3 cup) canola or sunflower oil
180 grams (3 extra-large) eggs
75 grams (1/3 cup) raw brown sugar or muscovado sugar
50 grams (1/4 cup) milk
2 teaspoons vanilla
250 grams (1/2 pound) zucchini, grated (about 2 cups)
100 grams dried apricots, cut in 1/4-inch dice (about 1/2 cup)

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



Zucchini Pineapple Bread I image

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

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

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



Apricot Bread image

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

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

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



Healthy Zucchini-Apricot Bread image

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

1 1/2 cups shredded zucchini (about 1 1/2 medium)
3/4 cup sugar
1/4 cup vegetable oil
3 egg whites or 1/2 cup egg substitute
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup finely chopped dried apricot

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



Zucchini-Hazelnut-Apricot Quick Bread with Lemon Glaze image

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

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 chopped dried apricots
3/4 cup chopped toasted hazelnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

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



Banana-Zucchini Bread image

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

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs, room temperature
2 medium ripe bananas, mashed (about 1 cup)
2 cups sugar
1 cup vegetable oil
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

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



Zucchini-Apricot Bread image

Number Of Ingredients 13

1 medium zucchini, shredded (1 1/2 cups)
3/4 cup sugar
1/4 cup vegetable oil
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup finely chopped dried apricot
Fat-free cream cheese, if desired

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



Zucchini-Apricot Bread image

Number Of Ingredients 13

1 medium zucchini, shredded (1 1/2 cups)
3/4 cup sugar
1/4 cup vegetable oil
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup finely chopped dried apricot
Fat-free cream cheese, if desired

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



Apricot Bread image

Grammy's recipe.

Provided by KFREESE

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 teaspoon all-purpose flour
2 cups dried apricots, sliced
1 ½ cups boiling water
1 ¼ cups orange juice
1 egg
3 cups baking mix (such as Bisquick®)
½ cup white sugar

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



Apple Apricot Bread image

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

2 1/2 cups whole wheat flour
1 1/2 cups natural applesauce
1 1/4 cups packed brown sugar
1 cup dried apricot, diced
1/2 cup apple, finely chopped
2/3 cup plain yogurt
2 eggs
1/3 cup canola oil
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

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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