EASY CAKE MIX ZUCCHINI BREAD
Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g
SUPER EASY ZUCCHINI BREAD WITH CAKE MIX
I love zucchini and I love chocolate, so as I am doing a bread fest in my kitchen. I jumped into making this with the pantry clean out and the garden veggies.
Provided by Chef1MOM-Connie
Categories Quick Breads
Time 50m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- In one bowl mix all ingredients. Will have some lumps and that is ok. As we age those lumps are badges of honor!
- Pour into 2 greased and floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).
- Cook for 45 minutes at 350°F.
- Muffins 25 minutes at 350°F.
- * Elevation and fuel will vary temps and times. (ex. my propane oven 45 minutes, my DD electric oven 53 min for loaves and similar for muffins).
- ** Tastes great with orange flavor as well, DD made with strawberry cake mix.
- *** NOT as dense as a quick bread but tastes oh so good and light.
- An aditional note: this freezes very well as muffins or bread/cake. I double wrap in plastic and then into a freezer bag. To thaw i take out of freezer bag and let come to room temp, take off plastic and set on paper towels to absorb any excess moisture. To warm just put into a warmed oven or microwave for 30 seconds in a paper towel.
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
- Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
- For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
- Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
QUICK ZUCCHINI CAKE (MADE WITH A CAKE MIX)
I had a large zucchini and wanted to make a quick dessert. I used what I had in my cupboard. My sons really liked this even without icing. You could frost it with a cream cheese or vanilla frosting.
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
- Fold in pecans and chocolate chips.
- Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 429.5, Fat 25, SaturatedFat 5.3, Cholesterol 70.5, Sodium 459, Carbohydrate 50.2, Fiber 3, Sugar 31.6, Protein 5
CHEF JOHN'S ZUCCHINI BREAD
We're making cake out of zucchini and calling it bread. This is an extremely beautiful and delicious loaf; not to mention super fast and easy to make. In fact, in the business, this is what is referred to as a quick bread.
Provided by Chef John
Categories Zucchini Bread
Time 1h40m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
- Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
- Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
- Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
- Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
- Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.1 g, Cholesterol 46.1 mg, Fat 14.3 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 6.2 g, Sodium 482.9 mg, Sugar 19.7 g
CHOCOLATE ZUCCHINI BREAD
Whole wheat bread with a 'springlike' taste
Provided by sweetunique
Time 50m
Yield Makes Bread
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F.
- Mix the dry ingrdients (1 to 6) together.
- Mix the wet ingredients (7 to 13) together.
- Add the wet ingredients to the dry ingredients.
- Fold in the nuts and chocolate chips. You can also omit the chocolate chips but please donâÂÂt. Once they melt in the oven, they give such a yummy taste and awesome texture to the bread.
- Pour the batter into a greased 9X5 inch loaf pan.
- Let it bake for 45-50 minutes. (I checked mine after 35 minutes and kept an eye on the bread.) Check for doneness and remove the bread from the oven.
- Let it cool on the pan for 10 minutes. After this time, remove the bread from the pan and let it cool on the wire rack.
- Once it is completely cooled, slice and eat or store it in the refrigerator.
- Notes: This bread is not too sweet. That is the way I like it. But if you want it to be sweeter, increase the sugar or the honey. Entirely upto you.
- Also I thought this cake tasted much better the next day after being refridgerated over night, left to reach room temp for 20mins and then warmed through in the microwave for 15 seconds.
CHOCOLATE ZUCCHINI BREAD(CAKE)
These I make with My home grown Zucchini! The kids and husband does not know that they're getting their veggies!!
Provided by Rita1652
Categories Quick Breads
Time 1h15m
Yield 2 loafs, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 2 9X5 loaf pans.
- In a bowl combine eggs sugar, oil, zucchini, vanilla, and chocolate; beat well.
- Sift together flour, baking soda, salt cinnamon and nutmeg; stir into liquid mixture to combine.
- Blend in chips, raisins, nut and or coconut.
- Pour into pans.
- Bake for 50-60 minutes.
BLENDER ZUCCHINI BREAD
This moist and delicious zucchini bread doesn't require grating! It's made in the blender - quick, easy and delicious!
Provided by JessicaDK1
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put oil in blender and add enough zucchini chunks to make 2 cups total.
- Puree until smooth.
- Add sugar, vanilla and eggs to blender and blend.
- Pour into large mixing bowl.
- Add remaining ingredients--stir until blended.
- Pour into large, greased loaf pan. Bake one hour at 325 degrees.
Nutrition Facts : Calories 423.3, Fat 19.4, SaturatedFat 3, Cholesterol 35.2, Sodium 217.4, Carbohydrate 58.6, Fiber 1.3, Sugar 34.1, Protein 4.7
ZUCCHINI BREAD OR CUPCAKES
Make and share this Zucchini Bread or Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and flour two 8×4 inch loaf pans. (Grease liberally.) Alternately, line 24 muffin cups with paper liners.
- In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
- Stir this into the egg mixture. Divide the batter into prepared pans.
- Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
ZUCCHINI CAKE RECIPE
Set aside one of the zucchini from your garden for our Zucchini Cake Recipe. Our Zucchini Cake Recipe features an amazing orange-cream cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 2h26m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF.
- Beat cake mix, dry pudding mix and next 7 ingredients in large bowl with mixer until blended. Stir in zucchini and 2 tsp. zest; pour into 13x9-inch pan sprayed with cooking spray.
- Bake 34 to 36 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat cream cheese, butter and remaining zest with mixer until light and fluffy. Gradually beat in powdered sugar; spread onto top of cake. Sprinkle with nuts. Refrigerate 1 hour.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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