Recipes for "zucchini bread"

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.

Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".

Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

1. Preheat the oven to 350 degrees F. Grease a 9×5 inch bread pan.

2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 10 minutes, then squeeze out any excess water.

3. In a large bowl, stir together the melted coconut oil or melted butter, maple syrup, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate. Dollop the almond butter in teaspoon size amounts directly into the batter. Gently swirl the almond butter in, being careful not to overmix.

4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. If the bread is browning before it's done cooking, cover with foil.

5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.

6. Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of maple butter. Enjoy!

Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture.

Prepare 2 buttered 5 by 9 inch loaf pans.

In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a mixer, beat eggs on medium speed for one minute.

Add the sugar and beat for one more minute.

Add the oil and vanilla; continue beating mixture until thick and foamy.

Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.

Blend gently.

Divide the batter equally between the two loaf pans. Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan; set aside.

Beat sugar and shortening together in a large bowl using an electric mixer; beat in eggs. Beat in zucchini, water, and vanilla extract. Beat in flour, pumpkin pie spice, baking soda, salt, and baking powder. Stir in walnuts.

Divide batter in half in two separate bowls; stir cocoa powder and chocolate chips into one half. Pour plain batter into the prepared loaf pan; pour chocolate batter on top.

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool 10 minutes; remove from pan. Store in the refrigerator.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Combine flour, cocoa, cinnamon, baking soda, baking powder, and salt in large bowl; mix well.

Combine sugar and eggs in a separate bowl; beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini.

Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Cool bread in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans with cooking spray.

Make bread: Mix sugar, zucchini, oil, beaten eggs, and vanilla together in a large bowl until well combined. Stir in raisins.

Combine flour, baking soda, salt, cinnamon, and baking powder in another large bowl; whisk into zucchini mixture until almost all lumps are gone. Divide batter between the two prepared loaf pans.

Make topping: Whisk brown sugar and cinnamon together in a small bowl until well combined. Sprinkle over batter in the loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Beat sugar, oil, eggs, and vanilla together in a large bowl until smooth. Fold in zucchini. Stir together flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves in a separate bowl; gradually stir into sugar mixture until well combined. Fold in nuts and raisins until incorporated. Divide batter evenly into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of each loaf comes out clean, about 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.

Beat eggs in a mixing bowl with an electric mixer until frothy. Slowly add sugar while continually beating. Stir in oil and vanilla; continue beating until mixture is thick. Stir in zucchini.

Mix flour, cinnamon, baking soda, salt, and baking powder together in a separate bowl; pour into zucchini mixture and stir until just combined. Mix in walnuts. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pans for 10 minutes, then loosen the edges with a knife, remove the loaves, and let cool completely on a wire rack.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.

Stir in shredded zucchini and chopped walnuts until well combined.

Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.

Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Whisk eggs, sugars, oil, and vanilla together in a large bowl until well blended. Combine flour, cinnamon, baking soda, and salt in a separate bowl.

Stir flour mixture into egg mixture until well combined. Fold in zucchini, apple, and walnuts until evenly distributed.

Pour into the prepared pans.

Bake in the preheated oven until the centers of each loaf spring back when pressed lightly, about 1 hour. Let loaves cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Beat eggs in a large bowl until light and frothy. Add sugar and oil; mix until well combined. Stir in zucchini and vanilla.

Combine flour, nuts, cinnamon, salt, baking soda, and baking powder; stir into egg mixture until incorporated. Divide batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.

Slice and serve.

Preheat the oven to 350 degrees F (175 degrees C).

Sift together flour, cinnamon, salt, baking soda, and baking powder. Set aside.

Beat eggs in a large bowl. Add sugar, oil, and vanilla; mix well. Stir in zucchini, then mix in flour mixture until well combined. Stir in nuts. Pour into 2 ungreased loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of each loaf comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl until well blended.

Whisk oil, white sugar, brown sugar, and eggs together in a separate large bowl until well combined; stir in zucchini, pineapple, sour cream, coconut, and vanilla. Stir in flour mixture until just moistened. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool loaves in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Beat eggs in a large bowl until smooth. Add zucchini, brown sugar, oil, and vanilla; mix well. Stir in flour, cinnamon, baking powder, baking soda, and salt until well combined. Stir in raisins and nuts until evenly distributed. Pour batter into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Sift flour, baking soda, salt, nutmeg, cinnamon, and baking powder together in a medium bowl.

Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat until well blended. Stir in zucchini, oil, nuts, chocolate chips, orange zest, and vanilla until well combined. Blend in flour mixture. Divide batter evenly between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 50 minutes. Let cool slightly before removing loaves from the pans. Chill loaves in the refrigerator before slicing.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.

Sift together all-purpose flour, whole-wheat flour, cinnamon, salt, baking soda, and baking powder into a large bowl.

Beat together sugar, eggs, milk, oil, and vanilla in a second large bowl until well combined. Add sifted flour mixture and beat well. Stir in zucchini and walnuts until evenly distributed in batter. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of loaves comes out clean, 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Remove loaves from the pans and place directly on the wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.

Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

Gather the ingredients.

Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl.

Combine buttermilk, sugar, egg, and butter in a measuring cup; whisk well. Stir in shredded zucchini, and walnuts, then add to the dry ingredients. Fold together just until no dry spots remain.

Heat a large nonstick skillet or griddle over medium heat; grease with butter.

Working in batches, scoop 1/4 cup batter per pancake into the skillet. Cook until bubbles begin to form on surface of pancakes and edges start to look dry, 2 to 3 minutes.

Flip, and cook until fluffy and slightly firm, about 2 minutes. Repeat with remaining batter, adding butter and adjusting heat as needed.

Preheat the oven to 325 degrees F (165 degrees C). Line bottoms of two 9x5-inch loaf pans with parchment paper.

Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.

Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined; stir in zucchini and pineapple. Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Remove loaves from the pans; transfer to a rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

Whisk flour, baking powder, baking soda, and salt together in a bowl.

Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.

Cut the zucchini into 1/2 inch thick slices. Put the egg whites and breadcrumbs in separate bowls. Preheat the oven to 400 degrees.

Dip the zucchini pieces into the egg white and the cover with the breadcrumbs. Place on a baking sheet and bake for 25-30 minutes, carefully flipping once towards the end. Remove from the oven when browned and firm.

While the zucchini are baking, cook the pasta according to package directions. Drain and mix together with 2 cups sauce and 1/2 cup cheese. Pour into a greased 9×13 baking dish.

Arrange the baked zucchini pieces over the top, cover with remaining 1 cup sauce and 1/4 cup cheese. Bake for 10 minutes or until cheese is melting and everything is hot and bubbling. Sprinkle with parsley.