Pineapple-Zucchini Bread

Since I got another zucchini ( huge), I decided to make another Zucchini bread, but this ones with pineapple
This recipe is from the 1001 muffin book.....

                            let's get started.

                               preheat oven  to 350 degrees
                          Lightly grease and flour 9 1/4 x 51/4 x 2 3/4 -inch loaf pan

                             In large bowl blend together;
                                3 cups all-purpose flour,
                               1 1/2 teaspoons baking powder,
                              1/2 teaspoon baking soda,
                             1 1/2 teaspoon allspice,
                            1 cup almonds, chopped ( I omitted these),
                            1 cup chopped seedless raisins
\                             and 1/2 teaspoon salt

 

In medium bowl beat

3 eggs until foamy

before beating in

1 cup granulated sugar,

1 cup packed light-brown sugar

1 cup canola oil,

1 teaspoon almond oil

 

 

Stir in

2 cups shredded zucchini,

one 8-oz can crushed pineapple, drained

( I didn't have a can of crushed pineapple,

so I just crushed sliced pineapple)

 

 

combine the wet with the dry

 

 

bake in the 350 degree oven

for about 55-60 minutes or

until a cake tester or wooden toothpick

inserted in center of bread comes out clean and

top is golden

 

 

 

Let cool on a wire rack for 5-10 before

removing from pan

 

 

 

 

Speckled Zucchini Bread

I know more Zucchini bread recipes.....There are so many of them , so enjoy...this recipe...
This recipe has a  little surprise......Chocolate....oooohhhhh

This recipe is from one of my new fav cookbook, Can ya guess which one?

yupers , the 1001 muffin cookbook, I know I need to find a different fav ,but there is so many interesting recipes in this book....
                                 So lets get started.....

Ps ;by the way I bake in a  toaster oven.

Position your oven rack into the middle position and preheat oven to 350 degrees....Lightly grease your loaf pan two 8 1/2 x 4 1/5 x 2 1/2 -inch loaf pan, As usual I made mine in the big loaf pan...

                                     Combine the dry ingredients in a large bowl;
                                        3 cups all-purpose flour
                                        2 cups granulated sugar
                                        1 teaspoon baking powder
                                        1 teaspoon baking soda
                                        1 teaspoon ground cinnamon
                                        1 cup semi-sweet chocolate chips ( the surprise- chocolate chips)

                                      now that we combine all those dry ,
                                             lets focus on the wet

                                              Beat 3 large eggs until they are foamy,
                                                                  Then

                                                      Beat in 1 cup vegetable oil ( I used canola oil)
                                                                   1 teaspoon vanilla extract
                                                                   1/2 cup sour cream
                                         
              

 

Stir in 2 cups shredded zucchini

 

ya know what comes next

 

 

                                                Combine the wet into the dry
                                               mix just until moistened
                                                   then

 

put batter into your prepared loaf pan and bake

for 45 -50 minutes or

until cake tester or wooden toothpick

inserted in middle comes out

clean and top is golden.

Remove from the oven and cool the

pans on wire racks.

 

 

After letting cool,

ENJOY

 

PS: suggested by the book is using Nut Spread

will be posting that next

Zucchinin Bread

Yes , another recipe for Zucchini Bread, I`m sorry I haven't tried this recipe for today but I`m sure it is good....( It`s been a busy day here one the Farm)
This recipe is from Rogers County 4-H Cookbook 1983

                                            Zucchini Bread

3 cup flour                                                          2 cup shredded, unpeeled Zucchini Squash ( take out
1 1/2 cups sugar                                                           seeds and put squash in blender a little at a time.
1 teaspoon cinnamon                                                  Use all the green parts of squash and if not
1 teaspoon salt                                                            enough fill in with the inside)
2 teaspoon baking powder                                 1 cup black walnuts, chopped
3/4 teaspoon baking soda                                  1 cup raisins
1 cup oil                                                            3 eggs

    Mix dry ingredients, blend in oil,eggs, and squash. Bake in loaf pan , greased and floured ( 9x 5-inch). Bake 1 1/2 hours. If you bake in small loaf pans ( 3 1/2 x 7 1/4 x 2 1/4 -inch), it will make 3 loaves. Bake about 40 minutes, will crack open when done. Best way is bake in tin foil. do not grease , flour pan. Turn pan upside down, cover with foil, leaving enough so that you can fold over bread when done. Lift  out and line pan folding over extra foil. When done lift and let cool in foil and after cool cover with the extra foil. Can be frozen after cooled.


This recipe was sent in to Doris .....

Zucchini Bread

Well , its been a busy day here one the farm and I didn't get a chance to get in the kitchen....so Today`s its a recipe with out lots of pics.
One more recipe of Zucchini bread from the Blue Ridge Boulevard Christian Church `s Cookbook
                                    Published in 1982


                                               Zucchini Bread

3 eggs                                                                  2 cup ground, unpared-raw zucchini
1 3/4 cup sugar                                                   3 cup flour
1 cup salad oil                                                    1 teaspoon salt
2 teaspoon vanilla                                              1 teaspoon baking soda
2 Tablespoon grated orange peel                       1/4 teaspoon baking powder
                                              2 teaspoon cinnamon

   Beat eggs until light and fluffy. Add sugar and beat well. Stir in salad oil ,vanilla ,zucchini and orange peel. Then mix in dry ingredients. Turn into 2 greased loaf pans. Bake at 325 degrees for 50-60 minutes.

                    This was submitted by Louise Jones



ps; Salad oil is like veggie oil or canola oil, maybe olive oil

Zucchini bread

This recipe was found in Country Favorites by Zion Lutheran Ladies Aid copyrighted in 1977.
I`m sorry no pictures today, after my physical Therapy my knees just couldn't take very much standing, in other words they ached...but I still wanted a bread recipe to post so....another Zucchini bread recipe......

                                              Zucchini Bread

4 cups coarsely shredded zucchini                              1 1/2 Tablespoon vanilla
3 cup flour                                                                   1 Tablespoon cinnamon
2 1/2 cup sugar                                                            1 1/2 teaspoon salt
1 1/4 cup oil                                                                1 1/2 teaspoon soda( baking soda)
4 eggs, beaten                                                             1/2 teaspoon baking powder
                                             1 cup nuts

      Heat oven to 325 degrees. Grease generously bottoms only of 2 loaf pans. Blend all ingredients on low speed for 1 minutes., scraping bowl constantly. Beat on medium speed for 1 minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50-60 minutes( about an hour)
Cool 10 minutes; remove from pans and cool completely



ps. This was submitted by Mrs. Jean Underwood.....

Zucchini Bread...

Yes, another recipe for Zucchini bread....
This one is from the Blue Ridge Boulevard Christian Church cookbook out of Independence, Missouri. This cookbook was published in January 1982 for the first printing and second printing in April of the same year, must have been very popular....
By the way this cookbook has 4 different recipes for zucchini bread

This recipe was sent in by Betty Lanpher

 

Shredded the squash

I used the grey one

 

combine all the ingredients

1 cup brown sugar

1 cup sugar

 

 

2 cups ground or grated zucchini

1 cup oil

 

3 eggs, beaten well

2 teaspoon vanilla

 

3 cups flour

1 teaspoon salt

1 teaspoon soda( baking soda)

3 teaspoon cinnamon

1 1/2 teaspoon baking powder

 

                                                     Lightly grease and flour 2 loaf pans

                                                        Bake at 325 degrees for 1 hour

 

let cool if you can before diving into

the bread....

 

ENJOY!

 

Zucchini -Basil imuffins

I have fresh basil, a few Zucchini still left to make some kind of bread with ....


Again this recipe is from 1001 muffins biscuits,pancakes, waffles, popovers, fritters, scones and other quick breads

                                                               Zucchini and basil
                                                                with alittle oregano
                                                               ( Hot and Spicy)
                                        
                                                        now lets start this recipe

 

the dry ingredients

in large bowl blend together

2 cups all -purpose flour

1/4 cup granulated sugar

1 Tablespoon baking powder

3 Tablespoons minced fresh Basil

1 Tablespoon minced fresh oregano

1/4 teaspoon salt,

 

In a medium bowl ,beat 

2 large eggs until foamy

 

 

Beat in

3/4 cup milk

2/3 cup canola oil

( yay , this is what I used all the time)

 

Stir in

2 cups shredded zucchini

 

 

combine the wet with the dry ,

just until moistened

 

spoon into prepared muffin tin,

whether it be with cupcake holders or greased

( I did this before We started this recipe, I guess I should have warned you before this step)

calls for 12 muffin tin

Sprinkle parmesan cheese on top before putting in oven

(1/4 cup parmesan cheese)

Bake for 15-20 minutes or until a toothpick inserted in middle comes out clean

 

 

cool on wire rack for 5-7 minutes

 

 

this recipe in the book calls for cottage cheese dip with these muffins

so you will get an extra recipe with this one

 

Cottage Cheese dip

 

makes about 1 1/2 cups

 

1 cup cottage cheese( large -curd)

1 medium avocado -ripe peeled and seeded

1 Tablespoon minced onion

1 Tablespoon finely minced pimento

 

in a container of a blender, combine all of the ingredients, and process on low speed until smooth. Pour into a bowl and refrigerate until ready to serve.

 

Well I think that's it.....

 

ENJOY!

 

 

 

 

Chocolate Chip -Zucchini muffins

Today`s recipe is from the 1001 muffins ,biscuits , doughnut , pancakes( ooh lala) , waffles, popovers, Fritters, Scones and other quick breads cookbook....

                                                      lots of zucchini

 

Line your 12 muffin tin with cupcake holders...

or grease them...

its your choice

I prefer the cupcake liners

 

now lets start

preheat oven to 375

 

 

dry ingredients first

combine :

1 1/2  cups all-purpose flour

2 teaspoons baking powder

1 teaspoon nutmeg

1/4 cup mini semisweet chocolate chips( I couldn't find mini, so I used regular size.)

and 1/4 cup walnuts( in which I left out)

 

 

beat 1 large egg until foamy( just a little)

 

add 3/4 cup granulated sugar

1/4 cup milk

1/2 cup canola oil

1 teaspoon vanilla

 

beat alittle, mix good

 

fold in zucchini or rather mix in

 

mix the wet into the dry, just until moistened,

 

spoon into prepared muffin pan...

about 3/4 full

 

bake for 15-20 minutes or until toothpick( butter knife) come out clean

 

now let cool for 5-7 minutes,

 if you can

 

I couldn't ...

warm chocolate...ooohhhhh

 

 

 

ENJOY!

 

 

 

Blueberry Zucchini bread

............What do I do with lots of Zucchini and blueberries in the freezer?

.......................................The answer is this recipe, duh!

                                              Blueberry Zucchini Bread

                                   Our first bread recipe in my own personal challenge,
                                    be prepared for more zucchini recipes to follow

                              This recipe is from the " THE BANQUET TABLE"
                                           Ava General Baptist Cookbook 2010

                                                            Preheat oven to 350 degrees
                                                       Lightly grease four mini loaf pans
                                              ( I used one long bread loaf pan and 1 small one)

 

In a large bowl, lightly beat the 3 eggs

 

 

Beat together the eggs ,oil ( 1 cup), vanilla ( 3 teaspoon), and sugar ( 2 1/4 cups)

 

Fold in zucchini ( 2 cups shredded )

 

 

Beat in flour ( 3 cups), salt ( 1 teaspoon), baking powder ( 1 teaspoon),

baking soda ( 1/4 teaspoon) and cinnamon ( 1 Tablespoon)

 

Gently fold in the blueberries( 1 pint fresh blueberries)

I used frozen!

 

Transfer to the prepared loaf pans

 

 

Bake 50 minutes or until a knife inserted in center comes out clean

some ovens may vary in cooking time

 

now to wait 20 minutes in pan

turn out on wire racks to finish cooling,

 or just leave in pan to finish cooling.

 

then slice ,

and

ENJOY!