Zucchini Bread Cooking Light Recipe 375

ZUCCHINI BREAD (COOKING LIGHT) RECIPE - (3.7/5)

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

GARLIC ZUCCHINI DAMPER BREAD

Steps:

• Heat the oil in sauce pan and add shredded zucchini.
• Cook, stirring constantly, just a couple of minutes until the zucchini is softened.
• Put the flour and butter into a large bowl.
• Work the butter through the flour with your fingers until fully combined.
• Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese.
• Combine until it comes together as a dough.
• Tip out onto a lightly floured surface and knead for a couple minutes not over working too much.
• Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes.
• Preheat oven to 375 degrees.
• Spread the melted butter over the top and dust with reserved cheese.
• Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.

ZUCCHINI CHEESE BREAD

Steps:

• In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

KINGMAN'S VEGAN ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
• Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the 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.

MOM'S ZUCCHINI BREAD

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.

ZUCCHINI DINNER ROLLS

Steps:

• Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
• Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

SKINNY ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
• In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

SAVORY ZUCCHINI BEER BREAD

Steps:

• Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
• Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
• Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
• Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.

ZUCCHINI YEAST BREAD

Steps:

• In a large mixing bowl, dissolve yest in warm water.
• Beat in the milk, sugar, butter, orange peel and salt; mix well.
• Add zucchini, raisins, wholw wheat flour, cardamom, and enough all purpose flour to form a soft dough.
• Turn onto a floured surface; Knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, tuning once to grease top. Cover and let rise in a warm place until doubled, about 1 14/ hours/.
• Punch down; shape into a loaf. Place into a greased 9x5x3-inch loaf pan. Cover and let rise until doubled, about 45 minutes. Bake @ 375 degrees for 40-45 minutes or until golden brown.
• Remove from pan to cool an a wire rack.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour two 4x8-inch loaf pans.
• Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined.
• Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl.
• Stir the flour mixture into the zucchini mixture.
• Mix in chopped walnuts and chocolate chips.
• Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.
• Let cool in pans for 10 minutes before removing to finish cooling on wire racks.

ZUCCHINI RAISIN COOKIES

Steps:

• In lg mixing bowl, cream shortning and sugar.
• Beat in egg.
• Stir in zucchini.
• Mix flour with other dry ingredients.
• Add to creamed mixture; mix well.
• Stir in raisins.
• Drop by TBS onto greased baking sheet.
• Bake at 375* for 12 minutes, or until light brown.