i need a good recipe for zukinnii bread.?

Answer 1

I love the coconut in this bread!
ENJOY!!!

"Zucchini Coconut Loaf"

INGREDIENTS
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Answer 2

1

Answer 3

Zucchini Bread Recipes


Ingredients:
3 cups flour
2 1/2 cups sugar
2 cups grated zucchini
1 cup oil
1/2 cup raisins and or nuts
3 teaspoons cinnamon
3 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs


Directions:

Beat eggs together and add in the oil, vanilla and sugar. Stir in the zucchini and mix well. Sift flour, baking soda, salt, baking powder and cinnamon together. Mix together well. Add in the raisins and the nuts. Place in two greased loaf pans and bake for 1 hour at 325 degrees F. Makes 2 loaves. Freezes well.

This recipe for California Blue Ribbon Winner Zucchini Bread serves/makes 2 loaves

Answer 4

Zucchini Bread
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Answer 5

Sun-Dried Berry Zucchini Nut Bread

3 eggs
1 cup canola oil
2 cups sugar
1 teaspoon vanilla
2 cups zucchini, grated
2/3 cup carrots, grated
3 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
3 ounces sun-dried berries, I like cranberries or "Craisins"

Preheat your oven to 325 degrees. Grease and flour 2 9x4 inch bread pans.

Beat the eggs slightly and add the oil, sugar, and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Sift the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are thoroughly combined. Add the nuts and berries. Stir to distribute evenly.

Pour the mixture into the floured bread pans and bake for 65-75 minutes until a toothpick inserted into the center comes out clean.

Once the loaves have rested for about 5 minutes remove them from the pans to a cooling rack. Allow them to cool completely. Once cool, wrap them in plastic wrap and chill.

Answer 6

Zucchini Bread

3 Tblsp. oil
1 cup sugar
1/2 cup peeled, grated apple 4 beaten egg whites
1 cup grated zucchini
1 1/2 cups flour
1 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder
1/3 cup chopped nuts, optional

Blend first 3 ingredients. Beat eggs into mixture. Place zucchini in separate bowl; fold beaten egg mixture into zucchini. Stir dry ingredients; add to zucchini mixture. Mix well. Pour batter into greased 8 - by - 4 inch loaf pan. Bake at 325 degrees for approximately 1 hour or until tester comes out clean.

Answer 7

2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts
PREPARATION:
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts. Mix together by hand.


Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 55 to 65 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little cake clinging to it

Answer 8

Chocolate Zucchini Bread

3 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups sugar
3 med eggs
1 cup vegetable oil
2 tsp vanilla
2 cups grated zucchini
1 cup chopped nuts
1 cup semisweet chocolate chunks

1. Heat oven to 350°F. Grease 2 (8 1/2x4 1/2-inch) loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt; mix well. Set aside.

2. In medium bowl, combine sugar and eggs; beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chunks. Divide and spoon batter evenly into loaf pans.

3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove breads from pans; cool completely on wire racks.

PER SLICE: 190 calories, 10 g total fat (2 g saturated fat), 2.5 g protein, 23.5 g carbohydrate, 20 mg cholesterol, 115 mg sodium, 1 g fiber

http://www.ichef.com/recipe.cfm?task=display&itemid=194401&recipeid=96513

*** give this a try ***

Zucchini Fritters

These crisp little pancakes are a perfect food for children; serve them with mayonnaise and ketchup and watch them disappear!
INGREDIENTS:

* 2 cups grated zucchini
* 1 cup finely chopped onion
* 1 tablespoon olive oil
* 4 cloves garlic, minced
* 2 eggs, beaten
* 1/2 cup grated Parmesan cheese
* 1/2 to 3/4 cup flour
* 1/2 teaspoon salt
* 1/8 teaspoon white or cayenne pepper
* 1/2 teaspoon dried thyme leaves

PREPARATION:
Place the zucchini in a kitchen towel, gather up the edges, and squeeze hard over the kitchen sink to remove excess moisture.

In heavy skillet, heat olive oil over medium heat and cook zucchini, onion, and garlic until liquid evaporates.

Remove from pan and place in mixing bowl; let cool for 30-40 minutes.

Add beaten eggs, Parmesan cheese, 1/2 cup flour and seasonings to make a batter. You may need to add more flour if the batter doesn't hold together when dropped from a spoon.

Heat 1 cup oil in heavy saucepan over medium heat until it reaches 375 degrees F (water droplets will sizzle and evaporate immediately) and, using a 1/4 cup measure, fill it half full of the batter and drop into the heated oil. Fry the fritters for 2-4 minutes on each side until deep golden brown. Drain on paper towels and serve warm.

http://busycooks.about.com/od/sidedishrecipes/r/zucchinifritter.htm