Zucchini Spoon Bread Recipes

Steps:

• In a large saucepan combine, corn, onions, pepper strips, and water; bring to boiling; reduce heat, cover and simmer for 5 minutes (If adding Jalapenos, add in this step).
• Do Not drain, stir in zucchini, tomatoes, cheese and cornmeal, set aside.
• In a small mixing bowl beat eggs; stir in milk, salt, pepper, and hot pepper sauce; STIR egg mixture into the vegetable mixture in saucepan.
• Turn mixture into a greased 1-1/2-quart casserole;Bake, uncovered, in a 350 degree oven about 40 minutes or until set, Let stand for 5 minutes before serving.

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.

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.

Steps:

• In a mixing bowl, combine the zucchini, muffin mix, 1 cup of cheese, eggs, oil, onion, buttermilk, Italian seasoning, and pepper sauce.
• Transfer mixture to a greased 2 to 2 1/2 quart casserole.
• Sprinkle with almonds and remaining cheese.
• Bake, uncovered, in a preheated 350° oven for about 35 minutes or until knife comes out clean.