Katies Zucchini Party Bread Recipes

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KATIE'S ZUCCHINI PARTY BREAD



KATIE'S ZUCCHINI PARTY BREAD image

Rich, sweet bread with pineapple cream cheese spread

Provided by © Kathy Wicker

Categories     Flour Power

Time 1h15m

Number Of Ingredients 16

2 cups grated zucchini (abt 3-4)
1 small can 8 oz, crushed pineapple, drained
1/2 cup chopped pecans
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup canola oil
3 eggs
2 cups sugar
2 teaspoons vanilla
1 pkg 8 oz Cream Cheese, room temperature
1/2 cup powdered sugar
1 small can 8 oz, crushed pineapple, drained
1 teaspoon almond

Steps:

  • ZUCCHINI BREADPreheat oven to 350 degrees. Prepare two loaf pans with nonstick spray. Grate 3-4 zucchinis. Set in a strainer over a bowl so some of the water can be drained away. Open and pour the pineapple in a strainer over a bowl to drain the juice. Chop 1/2 cup pecans. Whisk the dry ingredients in a large bowl, flour, soda, baking powder, salt, and cinnamon. Set aside. In a mixing bowl, add eggs, oil, and sugar. Beat well. Add the dry ingredients, beating on slow. Then begin adding all of the zucchini, pineapple, nuts and vanilla Pour into the two loaf pans. Fold heavy dishtowel and place on the counter. Tap your pan on the folded dishtowel to release some of the air bubbles. Bake about 55 minutes. Cool about 10 minutes in the pan and flip onto a cooling rack. Cool completely. PINEAPPLE CREAM CHEESE SPREADIn a mixer beat the cream cheese until smooth. Add sugar and beat well. Add the pineapple and flavoring.

Nutrition Facts : Calories 342 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 292 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

ZUCCHINI-PINEAPPLE BREAD



Zucchini-Pineapple Bread image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 loaves

Number Of Ingredients 15

Nonstick cooking spray, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 cups sugar
3 large eggs
1 cup canola oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
One 8-ounce can crushed pineapple, drained
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
  • Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
  • Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
  • Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

ZUCCHINI PATTIES



Zucchini Patties image

Make and share this Zucchini Patties recipe from Food.com.

Provided by Christine

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 1/2 cups grated zucchini
3 tablespoons grated onions
2 tablespoons minced parsley
1/3 cup freshly grated parmesan cheese
1 cup soft breadcrumbs
1/4 teaspoon pepper
3/4 teaspoon salt
2 eggs, well beaten
fine breadcrumbs
melted butter

Steps:

  • Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
  • Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
  • Shape into patties and cover with fine bread crumbs.
  • Place on well greased cookie sheet and brush with melted butter.
  • Bake for 30-40 minutes or until golden brown.
  • You can fry these patties in a skillet with butter, if desired.

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