DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS
Provided by Cooking Channel
Time 1h45m
Yield 1 9 by 4-inch loaf or 3 mini loaves
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
- 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
- 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
- 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
- 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
- 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.
PEAR ZUCCHINI BREAD
Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts :
APPLE ZUCCHINI PECAN BREAD
This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.
Provided by Marie
Categories Quick Breads
Time 1h15m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
- In another bowl, beat eggs and add oil, sugars and vanilla.
- Pour over dry ingredients and mix well.
- Stir in zucchini, apples and pecans (batter will be stiff).
- Spoon into three greased 8x4x2" loaf pans.
- Bake at 350° for 50 to 55 minutes or until tests done.
- Cool in pan for ten minutes before removing to a wire rack to cool completely.
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