Andys Jalapeno Zucchini Bread Recipes
ANDY'S JALAPENO ZUCCHINI BREAD
I love zucchini bread and jalapenos and with the bounty of both coming out of my garden I figured I'd mix the two together. The jalapenos add just the right amount of heat. You can add walnuts and/or raisins, if desired.
Provided by CNM CATERING
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.
- Whisk flour, white sugar, brown sugar, cinnamon, salt, baking soda, baking powder, and powdered jalapeno pepper together in a bowl. Add vegetable oil, applesauce, and eggs to flour mixture; beat until until batter is smooth. Fold zucchini and fresh jalapenos into batter. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Transfer to a wire rack to cool.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 45.9 g, Cholesterol 34.9 mg, Fat 8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 251 mg, Sugar 27.1 g
JALAPENO ZUCCHINI CORNBREAD
This is a versatile recipe. With its totally green color (from the zucchini), you'll want to remember it on St. Patrick's Day. With its hint of sweetness, (from the honey), you'll want to serve it at breakfast. With its moistness (from the buttermilk and of course the zucchini) you'll enjoy slice after slice. And with its nip of heat (from the jalapenos) you'll want to make this over and over. The recipe comes from our local foodie, Jan D'Atri, who says the 2 jalapenos in the recipe are exactly the right amount. Nevertheless, you'll want to use your judgment!
Provided by Lorraine of AZ
Categories Breads
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
- In a medium pan, saute onion in butter until soft and translucent. Let cool.
- With an electric mixer, combine softened butter, eggs and buttermilk.
- Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
- Serve with butter and jam or jelly. Can be made ahead and frozen.
- NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.
ZUCCHINI, JALAPENO, CHEDDAR CRUSTLESS QUICHE
This is just what I created for breakfast this morning. It's summer so we're having zucchini for breakfast, lunch and dinner, snacks and in our dreams. Throw in whatever cheese you have on hand. Don't have jalapenos? Use fresh herbs. Anything goes!
Provided by Penny Stettinius
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Saute the onion, zucchini and jalapeno until soft.
- Season with salt and pepper.
- Beat your eggs into a large (4-6 Cup) measuring bowl.
- Add enough milk or cream to measure 2 cups.
- In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
- Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
- Remove from the oven and let rest about 5 minutes before cutting into it.
- Enjoy!
Nutrition Facts : Calories 167.9, Fat 11.2, SaturatedFat 6, Cholesterol 166.5, Sodium 189.5, Carbohydrate 6.2, Fiber 0.9, Sugar 2.1, Protein 11.1
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