Best Zucchini Pecan Date Quick Bread With Lemon Glaze Recipes

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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.

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.

DATE-NUT-ZUCCHINI SPICE BREAD



Date-Nut-Zucchini Spice Bread image

This is a delightful, moist, and flavourful treat. It doesn't feel or taste oily like most zucchini bread recipes. I created this recipe to use up those giant zucchinis. It is easily doubled and freezes well.

Provided by Geniale Genie

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

2 cups zucchini, shredded
2 1/2 cups flour
8 teaspoons brown sugar
2 teaspoons baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
8 fresh dates, pitted & chopped
1/2 cup walnuts, chopped
2/3 cup molasses
3 tablespoons vegetable oil
2 eggs

Steps:

  • Preheat oven to 350°F.
  • Line a colander with several layers of paper towels. Place zucchini on top and cover with several more layers of paper towels. Add weight and set aside at least 15 minutes, pressing occasionally to remove moisture.
  • In a large bowl, combine flour, sugar baking soda, spices, dates (see note at the bottom), and walnuts.
  • Add zucchini and toss to coat.
  • In a separate container, mix the molasses with the oil and the eggs.
  • Create a well in the dry ingredients and add wet ingredients.
  • Stir with a wooden spoon until uniformly combined.
  • Pour into a loaf pan (approx. 9x5x3) and bake 50-55 minutes.
  • NOTE: When chopping dates, I usually add a spoonful of the dry ingredients and toss to coat. This prevents the date pieces from sticking together.

Nutrition Facts : Calories 382.4, Fat 11.7, SaturatedFat 1.6, Cholesterol 52.9, Sodium 348.9, Carbohydrate 64.2, Fiber 2.8, Sugar 26.2, Protein 7.3

LEMON-GLAZED ZUCCHINI QUICK BREAD



Lemon-Glazed Zucchini Quick Bread image

Make and share this Lemon-Glazed Zucchini Quick Bread recipe from Food.com.

Provided by dicentra

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 15

2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour)
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup canola oil
2 tablespoons grated lemon rind
1 large egg
cooking spray
1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
  • Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
  • Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
  • Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
  • Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

Nutrition Facts : Calories 276.2, Fat 6.4, SaturatedFat 0.7, Cholesterol 21.8, Sodium 266.3, Carbohydrate 51.1, Fiber 1.2, Sugar 27.8, Protein 4.2

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