Zukepecanbread Recipes
ZUCCHINI BREAD
Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
- Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Let cool completely in the pan on a wire rack.
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
- Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
- Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
- Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
- Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
- Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
- Let cool completely on a wire rack before removing from the loaf pan.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
EZEKIEL BREAD I
This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.
Provided by Karin Christian
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
- Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
- Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 40 g, Fat 5.4 g, Fiber 5.2 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 584.9 mg, Sugar 12.1 g
JAMES BEARD'S ZUCCHINI BREAD
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.
Provided by James Beard
Categories Bread Breakfast Side Bake Kid-Friendly Walnut Zucchini Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.
ZUKE PECAN BREAD
I found this great Zuke Bread recipe in the Rocky Mountain News, but, it originated in The Uncommon Gourmet Cookbook by Ellen Helman. I've made it many times over the years and have always had good luck with it. I also like to make muffins out of this batter as well. Fill them about 2/3 full and bake about 25 minutes at 350 degrees. Bread or muffins freeze really well. I cut down the prep time by grating and freezing 3 cups of Zuke's in freezer bags and defrosting as I need them.
Provided by Laudee
Categories Quick Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Grease and flour 3 8x4-inch loaf pans.
- Beat eggs, oil, sugar, and vanilla together until thick.
- Add the zucchini and stir well.
- Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended.
- Dust the nuts and raisins with 1 tbs of flour and gently fold into batter.
- Pour batter into prepared pans, dividing evenly.
- Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean.
- Let breads cool in pans for 20 minutes.
- Remove to racks to completely cool.
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