Friendshipzucchinibread Recipes

ZUCCHINI SKILLET FLATBREADS {GRAIN-FREE, VEGAN, EASY}

Steps:

• Trim the ends off of the zucchini, and then grate, using the large holes on a grater. Immediately transfer to a large bowl (so as not to lose any of the water from the zucchini). You should have about 3 cups of zucchini.
• Add the olive oil and salt to the zucchini, stirring to combine. Add the chickpea flour and 3 tablespoons of the water, stirring until blended. Add a little bit or all of the remaining water until mixture is a thick batter. Stir in the baking soda.
• Heat a cast iron skillet over medium heat. Lightly grease or spray (with nonstick cooking spray) the skillet.
• Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle.
• Turn up the heat to medium high and cook about 2 to 3 minutes. until a metal spatula slides under the flatbread easily (bottom side should be browned in spots).Flip over and cook to 2 minutes longer until browned on other side.
• Turn flatbread out onto a cooling rack and reduce heat to medium. Repeat with remaining batter,

AMISH FRIENDSHIP BREAD BANANA AND ZUCCHINI BREAD VARIATIONS

Steps:

• 1. Use banana cream pie pudding and two mashed bananas. I have also added 1/4 cup of chocolate chip to this on occasion. I use the small bundt pans and bake for about 40 - 50 minutes. ~~~or~~~ For banana walnut bread, I substitute banana cream pudding mix, 1/3 cup chopped walnuts and a mashed banana, and omit the cinnamon. ~~~or~~~ Add 1 cup of grated zucchini. Make sure you squeeze out the excess liquid. bake for about 75 minutes but start checking after 50 minutes.

FRIED ZUCCHINI

Steps:

• To a heavy bottomed, deep skillet or dutch oven, add oil to fill about ½ an inch and heat over medium-high heat.
• Trim the ends off the zucchini and slice into ½-inch thick slices.
• Whisk eggs with the water in a small dish with salt and pepper to taste. In another small dish add the flour. In a third dish mix together breadcrumbs, Parmesan cheese, garlic powder and Italian seasoning.
• Coat the zucchini in the flour, then egg (let excess drip off), then breadcrumbs. If you end up not having enough egg, just whisk another in.
• Fry zucchini in the oil, several at a time but not touch each other, about 1-2 minutes per side or until golden brown. Transfer to paper towels to drain.
• Sprinkle with salt if desired and serve immediately.

ZUCCHINI FRIENDSHIP BREAD

Steps:

• Preheat the oven to 325'.
• To the remaining batter add eggs, baking powder, oil, baking soda, milk, vanilla, 1 cup sugar, flour, salt, pudding, 2 tsp cinnamon, zucchini (make sure the excess liquid is squeezed out), and nuts.
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for about 75 minutes but start checking after 50 minutes. Remove when toothpick comes out clean. Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

AMISH FRIENDSHIP BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Mix in the vanilla pudding mix. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.
• Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.