zuccinni

cinderford · ‎07-12-2010

Does anyone have a good recipe for zuccinni bread, I have 2 smallish zuccinnis.

Scorpio1971 · ‎03-10-2010

This one is fantastic. The honey forms a light shiny glaze on the top. Delicious!

It makes 2 loaves so you can halve all ingredients for just 1 loaf, or if you only have enough zucchini for 1 loaf.

I use half the oil & the other half I use plain unsweetened applesauce.

Also if anyone has a nut allergy just omit them.

ZUCCHINI-HONEY NUT LOAF

INGREDIENTS:

4 eggs
1 cup oil *
2 cups sugar
2 cups zucchini grated, peeled & seeded **
2 tsp. vanilla
1 cup honey
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1 ½ cups chopped nuts

Hints:
* To reduce calories, fat, etc., exchange all or part of the oil with an equal amount of applesauce.

** To save time, don’t peel & seed zucchini; just remove any visible marks, dents, etc. on skin. Result will be the same, only with tiny green pieces of zucchini in finished product.

Grate zucchini (may use food processor), squeeze out excess water (for best results, squeeze out water once, wait a while, and then squeeze out water a second time).

Beat eggs till fluffy. Add oil, sugar, zucchini, vanilla & honey. Mix well.

Sift together all dry ingredients. Add to zucchini mixture. Mix well.

Fold in nuts.

Divide mixture into 2 greased 9 x 5” loaf pans.

Bake at 325 degrees for 1 hour or until tests done with toothpick.

Cool & store in refrigerator or freeze.

Enjoy if you make it!

deepwaterdotter · ‎03-09-2010

1 lb zucchini, shredded and wrung dry

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp allspice

1 cup sugar

2 eggs

5 tbsp sour cream

6 tbsp melted butter

Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt in big bowl. In small bowl whisk sugar, sour cream, eggs, and butter.

Gently fold sour cream mixture and zucchini into flour mixture. Pour into greased and floured loaf pan. Bake at 350 degrees until knife comes out clean, 45-60 minutes. Cool for 10 minutes, then cool on wire rack for an hour.

cinderford · ‎07-12-2010

Thank you sounds good I'll half the recipe.....

cinderford · ‎07-12-2010

Thank you Scorpio sounds good I'' half recipe.....

Just Bling · ‎03-10-2010

Just a tip to squeeze out the water which is a very important step

grate the zuke, place in a clean kitchen towel, roll the towels, twist the ends and twirl or better yet if you are unsure of this, use a salad spinner.

Getting rid of excessive moisture ensures a great bread.

Scorpio1971 · ‎03-10-2010

@Just Bling wrote:
Just a tip to squeeze out the water which is a very important step

grate the zuke, place in a clean kitchen towel, roll the towels, twist the ends and twirl or better yet if you are unsure of this, use a salad spinner.

Getting rid of excessive moisture ensures a great bread.

@Just Bling

I grate my zucchini the day before and put it in a stainless colander over a larger bowl or pan so it completely sits inside bowl or pan. Put a plate on top that will cover & fit so it will rest on the zucchini and then put a very heavy can or multiple cans covered in plastic wrap (don't know who touched them or where they've been before my house) or a brick or jug of juice covered in plastic wrap on top of plate to compress and drain liquid and place in refrigerator for several hours. Then drain bowl and squeeze zucchini and repeat the compression process and put back into refrigerator overnight. Then in morning drain bowl & squeeze again & it's ready to go!