Monday, February 8, 2010

Pineapple Zucchini Loaf

Pineapple Zucchini Loaf

A nice zucchini recipe to try !
Zucchini RecipeINGREDIENTS
  • 3 eggs
  • 2 cups of sugar
  • 1 cup of oil
  • 3 tablespoons of vanilla
  • 2 cups of peeled, grated & well drained zucchini
  • 3 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • one 8 ounce can of crushed pineapple, drained
  • 1 cup of chopped pecans or walnuts
  • 1/2 cup of raisins, optional

Zucchini Reciipe INSTRUCTIONS
Preheat oven to 350ºF. Grease and flour two 9x5 inch loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, soda and salt and add to batter. Stir in pineapple, nuts and raisins, if desired and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing...the zucchini recipe is ready to serve...enjoy it !
chocolate-zucchini-bread recipe

Andy's Zucchini Nut Muffins

Andy's Zucchini Nut Muffins
A great zucchini recipe to try !
  • 3 Eggs
  • 1 cup of Corn oil
  • 1 tablespoon of Vanilla
  • 2 cups of Zucchini; unpeeled and shredded
  • 2 cups of sugar
  • 2 cups of flour, unsifted
  • 1 tablespoon of cinnamon
  • 1 1/2 of teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • 1 1/2 teaspoon of salt
  • 1 cup of walnuts, chopped or your favorite
Preheat oven to 400ºF. Combine eggs, oil, vanilla, and zucchini. Add remaining ingredients and stir until moistened. Grease muffin tins and fill 2/3 full. Bake for 18 minutes. The zucchini recipe nut muffins is ready...enjoy it !
zucchini-marmalade recipe

Chocolate Zucchini Bread

Chocolate Zucchini Bread
A nice zucchini recipe to try !
  • 2 1/2 cups of flour
  • 1/2 cup of cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of baking powder
  • 3/4 cup of sugar
  • 3/4 cup of egg substitute
  • 1/3 cup of canola oil
  • 2 tablespoons of water
  • 1 tablespoon of vanilla
  • 2 1/2 cups of zucchini shredded
Preheat the oven to 350ºF. Coat two 4-by-8-inch loaf pans with nonstick spray. In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in the zucchini. Add the dry ingredients and stir just until they are moistened. Divide the batter between the pans. Bake until a toothpick inserted near the center of each loaf comes out clean, 50 to 60 minutes. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the wire racks. Makes 2 loaves.

Or divide the batter among 16 muffin cups (in 2 muffin tins) and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 10 minutes, then remove to wire racks to cool completely. Makes 16 muffins. The zucchini recipe chocolate bread and muffin is ready to serve...nice ! Enjoy it !

Butterscotch Zucchini Bread

Butterscotch Zucchini Bread
A great zucchini recipe to try !
  • 3 eggs
  • 1 cup oil
  • 2 teaspoons vanilla
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1/2 cup rolled oats
  • 1 (3.4-ounce) package butterscotch pudding mix
  • 1 cup nuts or 1 cup raisins or 1 cup dates
Lemon Frosting
  • 2 cups confectioner's sugar
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1/4 cup butter

Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans. Bake 1 hour at 350ºF degrees. Blend ingredients for lemon frosting and spread over tops of loaves after cooled,. The zucchini recipe is ready to serve...enjoy it ! Nice !