Zucchinikahluabread Recipes

Steps:

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

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, on medium speed, blend oil and sugars.
• Add eggs, zucchini, carrots and pineapple.
• Mix dry ingredients together and add to the sugar mixture and mix well.
• Fold in nuts and Kahlua.
• Lightly spray two loaf pans with Pam.
• Divide the mixture evenly between the two loaf pans.
• Bake for 40-45 minutes.

Steps:

• Beat eggs until fluffy.
• Add oil, sugar, zucchini.
• Add dry ingredients.
• Add vanilla and if using , fold in nuts and raisins.
• Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
• Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
• Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

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 oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
• Soak raisins in hot water until plump, about 10 minutes. Drain.
• Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter.
• Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids.
• Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.