Zucchini Kahlua Bread Recipes

ZUCCHINI KAHLUA BREAD

Zucchini Kahlua Bread image

Make and share this Zucchini Kahlua Bread recipe from Food.com.

Provided by Nimz_

Categories Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 14

Ingredients

1 cup vegetable oil
1 cup sugar
1 cup brown sugar
3 eggs, lightly beaten
1 cup grated raw zucchini, dried with paper towels
1/2 cup grated carrot
8 ounces crushed pineapple, drained
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
3 tablespoons Kahlua
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees.
In a large mixing bowl, on medium speed, blend oil and sugars.
Add eggs, zucchini, carrots and pineapple.
Mix dry ingredients together and add to the sugar mixture and mix well.
Fold in nuts and Kahlua.
Lightly spray two loaf pans with Pam.
Divide the mixture evenly between the two loaf pans.
Bake for 40-45 minutes.

Nutrition Facts : Calories 2884.7, Fat 157.4, SaturatedFat 20.1, Cholesterol 317.2, Sodium 2062.4, Carbohydrate 344.3, Fiber 12.8, Sugar 235.8, Protein 29

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

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