Zucchiniherbbread Recipes

Steps:

• add all ingredients to bread machine in this order.
• cook on basic cycle.

Steps:

• Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
• In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
• Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
• Preheat the oven to 325 degrees F.
• Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
• Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
• Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
• In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Steps:

• Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
• In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
• Stir in zucchini.
• Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
• Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
• Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
• Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Pour into two greased loaf pans.
• Bake for one hour.

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Set for Basic Bread cycle, or Normal setting.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
• Place the zucchini in a strainer and set aside to drain into a bowl or sink.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
• Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
• In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
• Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

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.

Steps:

• Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
• Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
• Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
• Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.

Steps:

• Heat oven to 350 degrees F.
• In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
• By hand, stir in zucchini and walnuts.
• Spread into 2 greased 8 by 4 inch loaf pans.
• Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool for 10 minutes.
• Remove from pans.
• Cool completely.
• Store refrigerated.

Steps:

• Preheat oven to 350 degrees.
• Coat an 9"x5" loaf pan with non-stick cooking spray.
• Sift first 5 ingredients together and set aside.
• In a large bowl, mix remaining ingredients.
• Add wet ingredients to dry and combine.
• Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean.
• Makes 12 slices (6 weight watchers points per slice).

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange zest and salt. Beat in the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack.