ZUCCHINI BREAD
Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
- Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Let cool completely in the pan on a wire rack.
CHOCOLATE-ZUCCHINI BREAD
Add cocoa powder and chopped chocolate to this zucchini bread for a rich treat.
Provided by Food Network Kitchen
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-4-by-3-inch loaf pan and dust with flour, tapping out the excess.
- Whisk the flour, cocoa, baking soda and salt together in a medium bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Continue to mix and drizzle in the oil and beat until incorporated. Beat in the egg and then the vanilla.
- Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, scraping the sides of the bowl occasionally. Fold the zucchini and chocolate into the batter and pour into the prepared pan. Center the zucchini slice, lengthwise, on top of the batter.
- Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool completely in the pan on a wire rack.
ZUCCHINI BREAD
Provided by Food Network
Time 1h20m
Yield 16 to 18 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.
ZUCCHINI CORNBREAD
Another way to use that summer zucchini squash.
Provided by Judy McAllister
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 36 g, Cholesterol 63.8 mg, Fat 13.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 4.9 g, Sodium 656 mg, Sugar 5.8 g
CHOCOLATE CHIP ZUCCHINI BREAD
Moist zucchini bread gets a simple makeover with chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Adjust rack to the middle position and preheat the oven to 325 degrees F.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
- Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Cool completely in the pan on a cooling rack.
CHEESY JALAPENO SKILLET CORN BREAD
Provided by Food Network
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
- Preheat the oven to 350 degrees F.
- While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
- Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
- Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.
HARRY'S ROADHOUSE BLUE CORNMEAL WAFFLES
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
- Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
- Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)
CORN ON CORN BREAD
Provided by Food Network
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.
APPLE ZUCCHINI BREAD
Provided by Food Network
Categories dessert
Time 1h
Yield 2 to 3 loaves, 12 to 15 servin
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine first 6 ingredients and set aside.
- Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
- Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.
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