starter now ready to make bread.
Give away 2 cups
Combine flour, salt, soda, sugar and cinnamon; stir in pecans. In a separate bowl, combine remaining ingredients.
Add flour mixture, stirring just enough to moisten dry ingredients.
Spoon batter into greased and floured loaf pans.
Bake at 350\u00b0 for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans and let cool on wire racks.
Mashed bananas may be substituted for zucchini to make delicious Banana Nut Bread.
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
il mixture together with the zucchini in small amounts, alternating first
Sift together flour, salt, baking soda, baking powder, nutmeg and cinnamon.
Beat together zucchini, sugar, egg, oil and grated lemon rind and add to sifted ingredients.
Stir in chopped nuts only until blended.
Pour into greased bread pan.
Bake at 325\u00b0 for 1 hour.
Preheat oven to 325\u00b0.
Grease and flour 2 loaf pans.
Beat eggs in bowl until fluffy.
Add sugar and vanilla and blend well. Stir in zucchini.
Sift flour, salt, soda, cinnamon and baking powder together.
Add this to sugar and egg mixture.
Fold in nuts.
Put in prepared pans.
Bake at 325\u00b0 for 1 hour or until bread tests done.
Combine eggs, oil, sugar, zucchini and vanilla.
Mix well. Sift flour, soda, salt, cinnamon and baking powder together.
Add to zucchini mixture, blending well.
Stir in chopped nuts and chocolate chips.
Grease and flour lightly two 5 x 9 x 4-inch loaf pans.
Pour batter into pans.
Bake at 350\u00b0 for about 1 hour or until bread tests done.
In a bowl, place flour, cinnamon, baking soda, salt and baking powder.
Toss lightly with a fork to mix.
In large bowl, beat eggs well.
Gradually add sugar and oil, mixing well.
Add zucchini, vanilla and dry ingredients.
Fold in walnuts.
Spread batter in a well buttered 9 1/2 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 until bread tests done, 50 to 60 minutes.
Cool bread in pan for 10 minutes.
Remove from pan; cool on racks.
Don't cut until completely cool.
Sift together flour, cinnamon, baking soda, salt and baking powder.
Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well.
Stir in zucchini. Combine walnuts with 1 tablespoon flour; stir into batter.
Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch pans (bread pans).
Bake at 350\u00b0 for 1 hour or until bread tests done.
Cool in pans 10 minutes.
Remove from pans and cool on a wire rack.
Wrap tightly and let mellow overnight before slicing.
Cream sugar and shortening in mixer, beat in eggs one at a time, add vanilla. Add everything else and mix thoroughly.
Pour into a greased crock pot bread insert. Cook 3 hours on high, or until the bread tests done with a wooden pick.
Let stand until it's medium cool to the touch before unmolding. Serve with butter. You can also dust the bread with powdered sugar.
Possible modifications: no cocoa; substitute 2 tsp cinnamon and 1 tsp nutmeg for cocoa; substitute 1 cup brown sugar for the white sugar.
ugar, oil, yogurt, vanilla and zucchini.
Stir in remaining ingredients
Beat eggs gradually, adding sugar until well mixed.
Add vegetable oil and beat.
Mix together flour, salt, baking soda, cinnamon and baking powder.
To egg mixture, add the zucchini alternating with dry mixture.
Add raisins, apples, carrots, nuts and vanilla.
Pour into 2 greased and floured loaf pans.
Bake in preheated oven at 350\u00b0 for 55 minutes or until bread is done. Cool about 10 minutes.
Remove from pan.
May freeze up to 6 months.
Shred zucchini and set aside.
Cream sugar, butter and eggs. Mix all dry ingredients together and gradually add to creamed mixture.
Stir in zucchini, nuts and vanilla.
Stir until well blended.
Grease and flour 2 loaf pans or several small individual pans.
Fill and bake at 350\u00b0 for 45 to 55 minutes, until a toothpick inserted is clean.
In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside.
In another bowl, beat together sugar, zucchini and egg.
Add oil and lemon peel; mix well.
Stir flour mixture into zucchini mixture.
Gently fold in chopped nuts. Turn batter into greased 8 x 4 x 2-inch loaf pan. Bake at 350\u00b0 for 55 minutes or until wooden pick inserted near center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool thoroughly on a rack.
Freezes well.
Note:
Substitute 1 cup mashed bananas for zucchini. Delicious banana bread.
Combine eggs, sugar, oil, zucchini and vanilla; stir.
Add flour, salt, baking soda, baking powder and cinnamon.
Stir until blended, then add nuts and raisins.
Bake at 350\u00b0 for about 1 hour in an ungreased and floured 9 x 5-inch loaf pans.
Makes 2 loaves.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 5 x 3-inch loaf pan.
In bowl, sift dry ingredients.
In another bowl, mix zucchini, nuts and raisins.
Now you are going to mix all in one bowl:
beat eggs, sugar and oil until smooth.
Stir in flour until smooth.
Add zucchini.
Mix until well combined.
Bake 55 to 60 minutes.
Cool pans 10 minutes before slicing.
Stir together flour, cinnamon, nutmeg, soda, salt and baking powder.
Set aside.
Beat together sugar, oil, egg and zucchini. Add lemon peel; mix well.
Stir flour mixture into zucchini mixture.
Fold in nutmeats.
Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.