Have you learned how to make a zucchini bread recipe? It is only one of the many delicious recipes made with this garden produce. Just what is zucchini? I can remember in my younger life of having so many zucchini during the harvest season. This summer squash grew in all sizes; many really big ones which it would only take one to make several recipes. Although it is considered a fruit, back then it was treated much like the other vegetables from the garden. Sliced zucchini was fried, it was chopped in many types of casseroles or grated to fry in patties but I do not remember any sweets or desserts.
About the time I learned how to make a zucchini bread recipe all the people in our area all the people went “wild” over this recipe; almost like a famous person coming to visit. This delicate mild tasting squash produces the best sweet, moist and such a delicious quick bread; almost like cake. In the summer time when they were ready to pick, homemakers would make this great tasting bread for days. After cooling, most of the loaves were wrapped and placed in the freezer for the winter months. In most homes they didn’t last too long; they taste too good even frozen.
After I learned how to make a zucchini bread recipe and tasting the wonderful flavor, I often wondered why we never made it before. I don’t know who first came up with this recipe but I am sure happy they did. What is surprising is that of nearly one hundred recipes which I have collected, they are almost all the very same recipe. Even the Greed recipe is the same as the others. This is very unusual since they came to me from many different people in many parts of the United States. I suppose that everyone loves this bread and sees no reason to change it,
This first zucchini bread recipe was very popular among the cooks when I was in Ohio; the same recipe that I have received from different places. Everyone grew some squash in their gardens. You can substitute any of your fresh squash in this recipe and make delicious squash bread.
Preheat oven to 350F degrees.
Combine the oil, eggs and sugar in a large mixing bowl. Mix together until well blended. Add the grated zucchini and blend well.
Sift together the flour, salt, baking powder, cinnamon and baking
soda. Mix in with the egg and sugar mixture until well blended. Fold in
the nuts. Divide evenly into 2 greased loaf pans. Bake for 45 to 50
minutes or until pick comes out clean.
Preheat oven to 350F degrees.
Sift in a large mixer bowl the flour, sugar, soda, cinnamon and salt. Mix in the oil, vanilla, eggs, melted chocolate and zucchini until well blended. Add the nuts and blend well. Pour batter into a greased and lightly floured loaf pan. Bake for 1 hour and 30 minutes or until pick comes out clean.
This is one of the very few “different” zucchini bread recipes being one that is baked in the microwave.
Generously grease a 9 cup ring dish; coat with graham cracker crumbs.
Mix remaining ingredients except for the nuts and raisins; beat until smooth.
Stir in nuts and raisins; pour into ring dish.
Elevate ring dish on inverted dinner plate in microwave.
Cover with wax paper and microwave on medium high (70%) for 6 minutes.
Rotate ring dish ½ turn; microwave until top of bread is dry and springs back when touched lightly 6 to 8 minutes longer.
Let cool 10 minutes on heatproof surface; invert on dish and cool completely before slicing.
This zucchini bread recipe has a delicate flavor of lemon with a luscious lemon glaze.
Preheat oven to 350F degrees; grease 2 loaf pans.
Combine and mix in large bowl flour, sugar, walnuts, baking powder and salt.
In medium bowl beat eggs slightly with fork; stir in oil, zucchini and lemon peel.
Stir liquid mixture into flour mixture just until flour mixture is moistened.
Spread mixture evenly in two prepared pans.
Bake for 1 hour; cool in pans 10 minutes and remove from pans.
LEMON GLAZE RECIPE
Place ingredients in saucepan; heat until sugar is dissolved.
Poke bread loaves with toothpick and spread glaze over the top of loaves.
Preheat oven to 350F degrees; grease and flour 3 loaf pans.
Combine and blend flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside.
Combine in large bowl eggs, sugars, oil and vanilla; beat on medium until well blended.
Stir in zucchini, apple and pecans; stir dry ingredients into zucchini mixture only until blended.
Spoon batter evenly into three prepared loaf pans; bake for 50 to 55 minutes until pick comes out clean.
Cool in pans 10 minutes; remove to wire rack and cool completely.
Preheat oven to 350F degrees; grease and flour 2 loaf pans.
NOTE: I wanted one large deep loaf to give as a gift so I used a five and half by nine and half inch pan and a 4x8 inch pan.
Combine flour, soda, baking powder, salt and pecans; set aside.
Beat eggs in large mixing bowl; add sugar, oil and vanilla and beat until creamy.
Stir in pineapple and zucchini; add dry ingredients and stir only until moist.
Spoon batter into prepared pans; bake 50 to 55 minutes or until pick comes out clean.
Cool 10 minutes; remove from pans and cool completely.
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