Zucchini Bread

zucchini-bread

An all time favorite that never gets old. Perfect at breakfast time or with afternoon tea.

Classic Zucchini Bread

3 eggs
1 cup vegetable oil or 1 cup applesauce
1 ½ cups sugar
3 medium zucchini, grated and well drained (2 cups)
2 tsp vanilla
2 cups sifted flour
½ tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
1 tsp salt
1 cup raisins
1 cup chopped walnuts

Beat eggs lightly in a large bowl. Stir in oil (or applesauce) sugar, zucchini and vanilla.

Sift flour, baking powder, baking soda, cinnamon and salt onto wax paper. Stir into egg mixture until well blended; stir in raisins and nuts. Spoon batter into two well greased 8 x 5 x 3 loaf pans or three 8 x 4 x 2 loaf pans.

Bake at 375 for 40 minutes for the 8 x 4 x 2 pans or 1 hour for the 8 x 5 x 3 pans (test with a toothpick). Remove from pans and cool completely.

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Peanut Butter-Chocolate Chip Banana Bread

Peanut Butter-Chocolate Chip Banana Bread

Trying to decide the best way to describe this banana bread, and my husband says that YUM pretty much sums it up. As if perfectly moist, sweet, banana bread wasn’t yummy enough, adding peanut butter and chocolate chips takes it to a whole new level. Serve it slightly warm and enjoy every gooey, peanut buttery, chocolatey, banana bite!

Peanut Butter- Chocolate Chip Banana Bread

Ingredients:

1/3 cup melted butter
4 ripe mashed bananas
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch salt
1 1/2 cups all-purpose flour
1/2 cup chopped toasted walnuts
3/4 cup Reese’s peanut butter chips
3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Spray a  9 x 5 loaf pan with cooking spray (Pam).

In a large mixing bowl, use a heavy duty spoon or spatula to combine butter with the mashed bananas. Fold in sugar, egg and vanilla. Add baking soda and salt and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped walnuts, peanut butter and semi-sweet chocolate chips. Spread evenly in loaf pan,  Bake for 50 minutes. Cool in pan for 5 minutes then remove and move to a wire rack. Slice while still slightly warm and enjoy!

Peanut Butter-Chocolate Chip Banana Bread 2

Pumpkin Bread with Pecan Streusel Topping

Pumpkin bread2

Halloween is over and Tom Turkey will soon be on our table. It’s the time of year when we crave pumpkin spice –  in lattes, pies, muffins and breads. This lighter version from Cooking Light, is spicy and moist, without being heavy with oil. Topped with  a delightfully sweet and crunchy pecan topping, all you need is a cup of coffee or tea for the perfect afternoon snack.

Pumpkin Bread with Pecan Streusel Topping
recipe from The Best of Cooking Light

Topping Ingredients:
1/2 cup chopped pecans
2 tablespoons sugar
1- 1/2 tablespoons chilled butter cut into small pieces
1/4 teaspoon group cinnamon

Bread Ingredients:
2 cups all purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup canned pumpkin (not pie filling)
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking Spray

Directions:

Preheat oven to 350 degrees. Spray 9 x 5 inch loaf pan with a cooking spray such as Pam.

In a small mixing bowl, combine topping ingredients until crumbly. Set aside

To a large mixing bowl, add dry ingredients and whisk to combine. In a separate bowl, mix pumpkin with yogurt, honey, oil, vanilla and eggs. Make a well in the center of the dry ingredients and add wet ingredients. Stir just until well combined.

Pour batter into prepared loaf pan. Sprinkle with pecan topping.

Bake for 50-60 minutes or until a wooden toothpick inserted into the center of bread comes out clean. Cool in pan 10 minutes, then remove and complete cooling on a wire rack.  Store tightly covered for up to 3 days.

Zucchini Banana-Nut Bread

Zucchini Banana Bread

It’s the last hurrah for zucchini from my garden so I’ve paired it up with sweet, ripe bananas for another fabulous variation on this moist and delicious snack bread.

Zucchini Banana-Nut Bread

adapted from recipe by Averie Cooks

You will need:

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup applesauce
  • 1/4 cup granulated sugar
  • 1/4 cup  sour cream
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • pinch salt
  • 1 cup grated zucchini (about 1 large or 2 small)
  • 1 cup mashed ripe bananas (about 2 medium-large bananas)
  • 1/2  cup chopped toasted walnut

Preheat oven to 350F. Spray one 9×5-inch loaf pan or two 8x4x2 inch loaf pans with Pam for baking; set aside.

Toast walnuts in a dry sauté pan over low heat. Stir often 4-5 minutes, being careful not to burn.

Grate zucchini, place in colander and squeeze out most of the liquid.

Add first 6 ingredients to a large mixing bowl. Whisk well to combine.

Next, add flour, baking powder, cinnamon, soda and salt. Carefully fold or stir just until combined.

Fold in mashed bananas, zucchini and toasted walnuts.

Pour batter into prepared pans.

Bake for 40- 50 minutes for 8×4 pans; 50-60 minutes for 9×5 pan. Baking times always vary due to differences in moisture content of the zucchini and bananas and accuracy of oven temperature so watch your bread and check for doneness.

Cool in pans for 10-15 minutes, then remove from pans and finish cooling on a wire rack. Bread is best if eaten in a couple of days. Save a loaf for later by wrapping in cellophane, then foil and freeze. Thaw and warm slices in the microwave.

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Coconut Pineapple Loaf Cake

Coconut Pineapple Loaf Cake

Spring has sprung and fresh juicy pineapples are plentiful and a great price at the grocery store. Pair that with shredded coconut and you’ll have sweet, moist, delicious cake in just 8 easy steps.

Coconut Pineapple Loaf Cake –  from Everyday Food

Ingredients

  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 20 ounces fresh pineapple chunks or one 20 ounce can in juice, drained well

1. Preheat oven to 350 degrees.

2. Spread shredded coconut out onto a large rimmed baking sheet. Toast in oven 6 to 10 minutes until lightly browned, tossing halfway through baking time. Set aside to cool.

3. Prep  a 9×5 inch loaf pan with butter and flour or baking spray. Set aside.

4. Whisk flour, baking soda and salt in a medium bowl. Set aside.

5. Beat butter and sugar with an electric mixer on high speed until light and fluffy. Add eggs and beat one at a time until well incorporated. Lower mixer speed and add flour mixture and sour cream, beginning and ending with flour mixture. Mix just until combined.

6. Gently stir pineapple and 1 cup of the toasted coconut into the batter. Spoon evenly into loaf pan and top with remaining 1/2 cup coconut.

7. Bake 65-70 minutes, covering pan with foil after 30 minutes. Test for doneness with toothpick.

8. Remove from oven and cool in pan for 15 minutes, then remove cake from pan and finish cooling on a wire rack.

Apple Cinnamon Loaf

Cinnamon Apple Loaf

The air is cool and crisp today in northern Illinois, reminding me that autumn is just around the corner. And though I am a southern girl, I must admit that I do enjoy all that fall has to offer here in the Midwest. Right now we  are reveling in the start of apple season. Now I know that I can find apples in the stores year round, but this time of year we have many more varieties to choose from. My favorite, the Honeycrisp. Sweet-tart, juicy with a bit of crunch, they are great for snacking and for baking.  So set aside old Granny Smith and give these red beauties a try.

You know there’s nothing like the smell of cinnamon and apples wafting through the house on a beautiful fall day, except for maybe the aroma of coffee that goes so well with this delicious sweet cake.

Apple Cinnamon Loaf

from Just a Pinch Recipes

You will need:

1/3 cup brown sugar

1 teaspoon ground cinnamon

2/3 cup granulated sugar

1/2 cup softened butter

2 eggs

1 1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 3/4 teaspoon baking powder

1/2 cup milk

1 large baking apple, peeled and chopped

Start by preheating the oven to 350 degrees. Prepare a 9×5 loaf pan with Pam for Baking or butter and flour.

In a small bowl, mix cinnamon and brown sugar together and set aside. Using an electric mixer, beat granulated sugar and butter to a smooth consistency. Add eggs, one at a time, blend well and mix in vanilla extract.

In a separate bowl, combine flour and baking powder. Stir into butter mixture. Add milk and mix until smooth.

Pour half of the batter into loaf pan. Top with half of the chopped apples and half of the brown sugar and cinnamon. Swirl brown sugar and cinnamon into batter. Repeat with remaining batter, apples and brown sugar cinnamon.

Bake 40-50 minutes. Test for doneness with a wooden skewer or toothpick.

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Even if you’re not a zucchini fan,  you will find this sweet bread to be most delicious. Moist, chocolate, so decadent –  add a scoop of ice cream and drizzle of chocolate sauce to put it over the top.

Double Chocolate Zucchini Bread

Adapted from recipe by King Arthur Flour

You will need:

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/3 cup baking cocoa or Dutch-process cocoa

1 2/3 cups all purpose flour

2 cups shredded, unpeeled zucchini

1 cup chocolate chips

Preheat oven to 350 degrees.

Prep a 9x5x3 or size approximate loaf pan with Pam or vegetable oil.

Mix eggs, honey, oil, sugar and vanilla in a large mixing bowl.

Add in salt, baking soda, baking powder, cocoa and flour and mix well.

Blend in zucchini and chocolate chips and pour into loaf pan.

Bake for 60-75 minutes, checking at the 60 minute point. Baking times are affected by the amount of moisture in the zucchini and the type of pan you use. Test with a toothpick or cake tester inserted in the center of the loaf. It should come out clean unless you pierce a chocolate chip.

Remove from oven and cool for 10-15 minutes before removing from pan, then continue cooling on a wire rack.

Wrap well and store at room temperature.

Double Chocolate Zucchini Bread 3