Zucchini Cherry Bread Recipes

Steps:

• Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
• Preheated oven at 350ºF (175ºC).
• In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
• Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
• Spray your baking pan and pour in the mixture, top with sliced almonds.
• Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
• While baking, mix your glaze ingredients together until smooth.
• Let the bread cool down, drizzle with the glaze!
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
• Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
• Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Steps:

• Mix together in bowl eggs, oil, sugar, vanilla, zucchini, cherries and nuts, if using.
• In a separate bowl, combine the dry ingredients well; add to zucchini mixture and mix together well. Pour into 2 greased and floured loaf pans.
• Bake @ 350 degrees 1 hour, or until bread tests done.
• Copied recipe from Taste of Home.

Steps:

• Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3-4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, baking soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.
• Grease and flour bottom of 8 1/2 x 4 1/2 inch loaf pan. Pour batter into prepared pan. Bake in preheated 350 degrees F oven 55-65 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator.

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and pistachios and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the cream cheese glaze: Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Steps:

• Mix first four ingredients until well blended; add grated zucchini and stir until zucchini is completely mixed in.
• In another bowl: mix flour, cinnamon, baking soda, baking powder, salt. Add dry ingredients to first mixture - add raisins, nuts and cherries. Stir until all is well blended.
• Grease 3 medium bread pans and bake at 350 degrees for 1 hour. Check for doneness in the middle with a toothpick. Cool for 10 to 15 minutes them remove from bread pans.
• These freeze very well.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 loaf pans with cooking spray.
• Mix baking mix, zucchini, Cheddar cheese, sugar, and salt together in a large mixing bowl. Combine milk, eggs, and butter in a food processor and blend. Pour milk mixture into the bowl with the zucchini mixture. Mix together, folding with a spatula, until dry ingredients are blended in.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until golden brown, about 1 hour and 15 minutes. Cool pans on a wire rack for 10 minutes before inverting loaves.

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, pecans, raisins, dates and cherries., Pour into two greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until bread pulls away from sides of pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
• Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
• Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
• Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
• Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
• Toss with sliced cherry tomatoes before serving and garnish with parsley.