Zucchini Bread Pudding Recipes

SAVORY ZUCCHINI BREAD PUDDING

Steps:

• In a small skillet, saute onion and celery in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

ZUCCHINI BREAD PUDDING

Steps:

• In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
• Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
• Add in bread cubes; stir.
• Place half of the mixture in a greased 2-quart baking dish.
• Sprinkle with half the cheese.
• Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
• Sprinkle with pecans.
• In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
• Pour over bread mixture.
• Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
• Let rest 10 minutes before serving.

LEMONY ZUCCHINI BREAD

Steps:

• In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
• In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
• Stir into dry ingredients just until moistened.
• Fold in the zucchini, poppy seeds and lemon peel.
• Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
• Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

ZUCCHINI BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.