Zucchini Pecan Date Quick Bread With Lemon Glaze Recipes

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APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE



Apple-Pecan-Oat Quick Bread with Cream Cheese Glaze image

Mix chopped toasted pecans into this apple bread, then glaze the whole loaf with a vanilla cream cheese icing.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup Old-Fashioned rolled oats
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1 cup confectioners' sugar
3 tablespoons cream cheese, at room temperature
2 tablespoons milk
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

PECAN ZUCCHINI BREAD



Pecan Zucchini Bread image

"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 12

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

DATE BREAD



Date Bread image

This simple quick bread includes tons of juicy Medjool dates, making it an option for breaking the daily sunrise-to-sunset fast during the holy month of Ramadan, a tradition that Muslims observe in Tanzania and across the world. The tradition is rooted in the teachings of the prophet Muhammad, who is said to have called for observers to break their fasts with dates. Many Muslims include dates on their iftar tables (iftar is the evening meal eaten at sunset during Ramadan). This bread can, of course, be enjoyed by any and all, year-round. It's wonderful on its own with hot cups of coffee like Buna (Eritrean Coffee) or tea like Shaah Cadays (Somali Spiced Tea with Milk) or topped with a soft cheese like goat cheese, ricotta, or cream cheese. It's also wonderful served in slices on a cheeseboard. If you can't find Medjool dates, use whichever are the plumpest, least-dry dates you can find or substitute your favorite dried fruit such as dried apricots or dried cherries (you need about 1 cup of your favorite dried fruit).

Provided by Food Network

Time 55m

Yield One 9-by-5-inch loaf

Number Of Ingredients 9

12 Medjool dates, pitted and coarsely chopped
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup boiling water
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract (preferably from Madagascar or Comoros)
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
  • Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
  • Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
  • Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).

MOIST PECAN ZUCCHINI BREAD



Moist Pecan Zucchini Bread image

A moist and easy Zucchini Bread filled with pecans. The perfect snack or dessert bread. Extra Zucchini make a sweet loaf.

Provided by Rosemary Molloy

Categories     Breakfast     Dessert     Snack

Time 1h10m

Number Of Ingredients 11

1 medium zucchini
1 1/2 cups all purpose flour
1/2 cup sugar
1/4 cup brown sugar (lightly packed)
1 1/2 teaspoons baking powder
pinch salt
1 teaspoon cinnamon
1/2 cup chopped nuts (pecans, walnuts or hazelnuts)
2 eggs
1/3 cup + 1 tablespoon vegetable oil ( I use corn or sunflower oil) ((78 grams in total))
1 teaspoon vanilla

Steps:

  • Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
  • Shred the zucchini and squeeze out excess moisture. Set aside.
  • In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
  • In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla. Combine with the fork.
  • Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs). Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool before serving. Enjoy.

Nutrition Facts : Calories 250 kcal, Carbohydrate 31 g, Protein 4 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 16 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.

Provided by Lauren Allen

Categories     Breakfast     Dessert     Snack

Time 1h

Number Of Ingredients 12

1 1/2 cups all-purpose flour ((or half white whole wheat flour))
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup granulated sugar
Zest of 1 large lemon
2 large eggs
1/2 cup oil ((vegetable or canola oil))
1 1/2 teaspoons fresh lemon juice
1 cup grated zucchini* ((unpeeled))
1 cup powdered sugar
4 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
  • In another bowl, combine sugar and lemon zest and stir well.
  • Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
  • Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
  • Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
  • Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
  • While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
  • Drizzle the glaze over the bread. Slice and serve.

Nutrition Facts : Calories 239 kcal, Carbohydrate 35 g, Protein 2 g, Fat 10 g, Cholesterol 27 mg, Sodium 161 mg, Sugar 22 g, ServingSize 1 serving

GLAZED LEMON ZUCCHINI BREAD



Glazed Lemon Zucchini Bread image

Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze.

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup white sugar
½ cup canola oil
½ cup buttermilk
2 tablespoons lemon juice
1 lemon, zested
1 cup grated zucchini
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, and salt together in a medium bowl and set aside.
  • Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
  • While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 70.3 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 303.9 mg, Sugar 41.6 g

ZUCCHINI-PECAN-FIG QUICK BREAD WITH BROWN BUTTER GLAZE



Zucchini-Pecan-Fig Quick Bread with Brown Butter Glaze image

Pour an easy brown butter glaze over this zucchini bread packed with figs and pecans.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped dried figs
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
3 tablespoons unsalted butter
1/2 cup confectioners' sugar
2 tablespoons milk

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the figs and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm.
  • Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI-HAZELNUT-APRICOT QUICK BREAD WITH LEMON GLAZE



Zucchini-Hazelnut-Apricot Quick Bread with Lemon Glaze image

Add a little zing to this zucchini-hazelnut bread with dried apricots and a lemon glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 chopped dried apricots
3/4 cup chopped toasted hazelnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI-PECAN-DATE QUICK BREAD WITH LEMON GLAZE



Zucchini-Pecan-Date Quick Bread with Lemon Glaze image

Brighten up this zucchini bread loaded with dates and pecans by pouring on a fresh lemon glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped pitted dried dates
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dates and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

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