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The bread takes about an hour to bake. In a medium bowl combine eggs, shredded zucchini, sugar, oil, 1/2 cup honey, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened . If desired, stir in nuts and raisins. Spoon batter into the prepared loaf pans, spreading evenly.
Try baking this recipe as single-serving zucchini bread muffins for a simple, shareable side dish that we love to pair with a hearty chili recipe or any saucy barbecue fare. Heat oven to 160°C fan-forced (180°C conventional). Butter and line a loaf tin with baking paper. In a large bowl, whisk eggs, oil and sugar, then add zucchini and vanilla. The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.
Caramel apple crumble cake
Grated fresh zucchini in the batter and a generous postbake lemon syrup drizzle are the secrets to this extra-moist spin on classic lemon-poppy seed quick bread. Does it get any better than chocolate and banana? Or maybe the better question is what sweet treat can't be improved with chocolate? No doubt about it — banana bread is fantastic alone, but adding chocolate chips boosts its decadence to a whole new level. This desert-for-breakfast recipe for ultra-moist chocolate chip banana bread will have your mouth watering long before the ingredients finish baking. Better Homes And Gardens Zucchini Bread Recipe.
We found a one-bowl, gluten-free banana bread recipe that is easy to make, mess-free and delicious. It includes about a dozen tasty ingredients to ensure you never miss the regular flour. Each loaf is sweetened with honey and gets a pleasant crunch by way of walnuts in the batter and granola on top. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
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Mash the bananas for the recipe with a fork or spoon, or you could use a stainless steel masher for less mess, waste and effort. Add the milk and cinnamon to the bananas, and then blend it into the sugar and butter mixture. Mix the flour, baking powder, baking soda and salt, and then blend the dry ingredients into the creamed mixture. Before starting, make sure you have a non-stick bread pan to save yourself some grief — and keep your bread in one loaf — after your creation has cooled.
She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. Grease the bottoms only of 24 regular-size muffin cups. Fill cups about 3/4 full. Bake for 20 to 25 minutes or until the tops spring back when lightly touched.
Tips from the Betty Crocker Kitchens
Stir in mashed bananas, and then add a dry mixture of whole wheat flour, baking soda, cinnamon and salt. Add-ins like semi-sweet chocolate chips and nuts are optional. Walnuts like Fisher Chef's Naturals complement the flavor of the bananas and are ideal for baking. This traditional banana bread recipe incorporates ripe bananas into a blend of flour, sugar, unsalted butter, eggs, milk, cinnamon, baking powder, baking soda and salt. To start, cream the sugar and butter together and then add the eggs one at a time.
This whimsical holiday was dreamed up by Tom and Ruth Roy, the silly-at-heart creators of National No Socks Day, Humbug Day, and Make Up Your Own Holiday Day. When they taste the sweet, spice-redolent quick zucchini bread, they’ll be campaigning for more national holidays involving the beloved green squash. Call this zucchini-banana bread "cake" and even picky eaters will be asking for a slice.
White chocolate and raspberry cake
Check out additional recipe details before getting started. Grate zucchini on large holes of box grater and fold into batter along with 1/2 cup walnuts. Transfer to prepared pan and sprinkle with remaining 1/2 cup walnuts.
But the sugar, vanilla, and cinnamon in this quick bread make this a dream duo. Part of the chocolate gets folded into the chocolate chip zucchini bread batter itself, and the other half is melted and drizzled on top of the baked loaf. Once you taste this chocolate zucchini bread, you might wonder why you ever made it any other way.
(Yes, we'll admit we're obsessed with cooking with fresh herbs.) The bright dill accents the nutty whole wheat flour and pecans beautifully. Spoon batter into prepared pans; spread evenly. Bake in the preheated oven about 55 minutes or until a toothpick inserted near centers comes out clean.
Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness. Zucchini isn't the only ingredient you can use from your garden to make the best zucchini bread. Sprinkle in some fresh-picked dill to give your bread a big boost of flavor.
Bake at 350° for minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Meanwhile, in a small microwave-safe bowl combine lemon juice and the remaining 2 Tbsp. Microwave 30 seconds or until hot.
Slice off the stem and blossom ends. Cut zucchini crosswise into 1/4-inch-thick slices. Measure 12 cups zucchini slices. Quick breads slice better after storing overnight, which also gives the lemony syrup time to work its magic. Bake 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes.
After setting the oven to 350 degrees and spraying a bread pan, mash the bananas and blend in melted butter, egg, dark brown sugar, canola oil, vanilla extract and sour cream. Next, add flour, baking soda and kosher salt and blend until the flour disappears. Fold most of the chocolate chips into the batter, reserving some to use as a topping. Spread the batter evenly in the pan and top with the remaining chocolate chips.
It doesn't sacrifice any of the classic flavors, so what gives this bread its healthier status? For one thing, it doesn't have any refined sugar or butter, but you won't be able to tell, thanks to the delicious, moist results. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean.
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