ZUCCHINI WALNUT BREAD
A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.
Provided by Barbara Domurat
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, cinnamon, and baking powder.
- In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
- Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g
ZUCCHINI CARROT RAISIN WALNUT BREAD
Make and share this Zucchini Carrot Raisin Walnut Bread recipe from Food.com.
Provided by Julieannie
Categories Quick Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease and flour 9"x 5" loaf pan.
- Mix together flour, spices, salt, baking powder and soda.
- In a separate bowl beat eggs, sugars, applesauce and vanilla extract. Mix in zucchini and carrot. Stir in dry ingredients, then walnuts and raisins. Mix well.Pour into greased and floured pan.
- Bake for 55 minutes in center of oven. The bread is done when a toothpick inserted in the center comes out clean.
- Cool in pan about 15 minutes. If you greased the pan, cut around the edge with a butter knife to loosen. Turn out onto wire rack to cook completely.
- Eat alone or top with low-fat cream cheese, strawberries or powdered sugar.
Nutrition Facts : Calories 586, Fat 12.9, SaturatedFat 1.9, Cholesterol 105.8, Sodium 514.4, Carbohydrate 111.2, Fiber 4.8, Sugar 64.9, Protein 11
ZUCCHINI PINEAPPLE WALNUT BREAD
We love zucchini bread in the summer. It's a simple quick bread that can be served for breakfast or a snack. The pineapple and zucchini make this a super moist zucchini bread. Since it makes two loaves, keep one for yourself and share one with a friend.
Provided by Kathy Hunter
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven at 350 degrees. Put all dry ingredients together and set aside.
- 2. Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
- 3. Add zucchini and pineapple into the mixture.
- 4. Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
- 5. In a sprayed loaf pan, pour bread mixture about 3/4 full. This recipe will make 2 loaves. Place in preheated oven 350 degrees for 45 minutes - 1 hour.
SPICED ZUCCHINI WALNUT BREAD
Provided by Sabrina Henderson
Categories Bread Brunch Side Bake Walnut Zucchini Summer Bon Appétit California Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.
- Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
SWEET ZUCCHINI WALNUT BREAD
This is one of the best zucchini bread recipes I have found. Everyone on my family loves it, especially when our garden has fresh zucchini.
Provided by Nimz_
Categories Quick Breads
Time 1h10m
Yield 2 loafs
Number Of Ingredients 11
Steps:
- Blend oil and sugar.
- Add eggs and zucchini.
- Sift dry ingredients together and add to the sugar mixture.
- Add nuts and vanilla.
- Bake in 2 loaf pans at 300 degrees for 1 hour.
Nutrition Facts : Calories 2731.9, Fat 155.9, SaturatedFat 20.4, Cholesterol 279, Sodium 2005.8, Carbohydrate 312, Fiber 10.6, Sugar 205.7, Protein 32.9
ZUCCHINI CARROT BLACK WALNUT BREAD
Black walnuts are a native American nut that has a strong, slightly bitter flavor. They are not always easy to find in the grocery, but you can substitute regular walnuts with equally good results. This bread can be frozen. As soon as possible after cooling, enclose bread in a plastic freezer bag, plastic wrap, or foil and seal well. Will stay fresh for two to three months. When ready to serve, simply remove the wrapped bread from the freezer and allow bread to stand, still wrapped, at room temperature until thawed. Or unwrap the bread and place on a baking sheet in a 350 F. oven for ten to fifteen minutes until thawed.
Provided by Olha7397
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans.
- In a large bowl using an electric mixer, beat the eggs until foamy. Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy.
- With a spoon, stir in the shredded zucchini and carrot.
- Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl. Blend into the zucchini mixture just until the flour is no longer visible. Pour the batter into the prepared loaf pan or pans.
- Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly. Makes 1 Large OR 3 Small loaves.
- The Great Holiday Baking Book.
Nutrition Facts : Calories 3470.8, Fat 164.1, SaturatedFat 20.7, Cholesterol 423, Sodium 3921.7, Carbohydrate 444.9, Fiber 20.8, Sugar 212.2, Protein 68
~ CHOCOLATE WALNUT ZUCCHINI BREAD ~
This delicious recipe comes from my Aunt with a few changes I made for a more enhanced chocolate flavor. So moist & delicious! I have tons of Zucchini from my garden, so baking several loaves to freeze for the holidays! Enjoy!
Provided by Cassie *
Categories Sweet Breads
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, whisk together the first 5 ingredients and set aside.
- 2. In a large bowl, whisk together the egg, coffee, sugar and vanilla until smooth. Whisk in the melted butter. Stir in Zucchini. Now, stir in the flour mixture a little at a time, until all is combined. Try not to over beat. Fold in the walnuts and half the chocolate. Spray bread pan with bakers secret. Spread batter evenly into pan, sprinkle remaining chocolate evenly on top and bake at 350 degree for 45 - 50 minutes or until pick comes out clean.
- 3. Place on cooling rack for 5 minutes, then remove from pan to finish cooling. I wrap in plastic wrap until serving. So moist and delicious!
ZUCCHINI WALNUT BREAD
Mmmm Mmmmm. This is my favorite kind of sweet bread. In my book it far exceeds that old banana bread by a mile. But, of course, I don't really like banana bread so I'm pretty much prejudiced!! LOL I got this one in either the 70's or 80's and am adding raisins to match the picture I found of the, otherwise, exact same recipe...
Provided by Marcia McCance
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- 1. Cream butter and sugar, add beaten eggs, continue to beat until smooth
- 2. combine dry ingredients and add to egg alternately with zucchini
- 3. stir in walnuts and vanilla
- 4. Turn into greased and floured 9-inch tube pan
- 5. Bake 350 F 50 min
- 6. Let stand 10 min, turn out, cool Makes one loaf
ZUCCHINI WALNUT BREAD - BEST EVER
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan. Whisk almond flour, ground flax, coconut flour, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl to break up any lumps. In a separate bowl, beat eggs, vanilla, buttermilk and oil together. Add wet ingredients to dry ingredients and beat well. Stir in zucchini and 1 cup chopped walnuts. Pour batter into prepared pan and spread evenly with a spatula. Top with reserved 1/2 cup chopped walnuts. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Serve topped with a dollop of whipped cream lightly dusted with cinnamon, if desired.
ZUCCHINI WALNUT BREAD
Steps:
- Set the oven at 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans, then sprinkle them with flour, tapping out the excess. In a large bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon; set aside. In another bowl, combine the sugar, oil, eggs, zucchini, and vanilla. Stir zucchini mixture into the flour mixture until well blended. Fold in the nuts. Divide the batter between the two pans. Transfer to the middle of the oven. Bake the loaves for 1 hour or until a skewer inserted into the middle of the loaves comes out clean. Cool on a wire rack for 15 minutes, then turn out and set right side up to cool completely.
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