Best Zucchini Sauerkraut Loaf Recipes

ZUCCHINI-SAUERKRAUT LOAF

Zucchini-Sauerkraut Loaf image

Make and share this Zucchini-Sauerkraut Loaf recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups coarsely grated zucchini
1 cup grated potato
3/4 cup sauerkraut, drained
2 tablespoons grated onions
1 tablespoon canola oil
1/2 cup egg substitute
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt or 1 teaspoon salt substitute
1/8 teaspoon pepper
1 cup shredded low-fat cheddar cheese
nonstick cooking spray

Steps:

Preheat oven to 350 degrees.
Mix all ingredients together in large bowl.
Prepare large casserole dish with non-stick cooking spray.
Pour mixture into dish; bake at 350 degrees for 1 hour.
Remove from oven; sprinkle cheese over top.
Bake 10-15 minutes more, or until cheese is melted and top is slightly golden.
Serve.

Nutrition Facts : Calories 124.1, Fat 4.6, SaturatedFat 1.2, Cholesterol 4.2, Sodium 710.5, Carbohydrate 12.2, Fiber 1.9, Sugar 2, Protein 9.1

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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