Recipezaar: Quick Breads,Squash recipes

Zucchini Bread

Wed, 31 Oct 2007 20:12:09 -0400

This recipe is from Alma Lee Alexander in Payette, ID -- posted by Lavender Lynn

Pinky's Famous Pumpkin Bread

Wed, 07 Nov 2007 00:49:07 -0500

This is my mom's pumpkin bread. I tried a couple out here on Zaar and they were good...but had to get this one out there...simply divine! That and I wanted to see the nutrient information... Who knows where she got it but thank goodness she did! But beware!! This is not for the diet conscious! Tip: If you boil your pumpkin to get to your pumpkin puree, save the water and use in the recipe. -- posted by Giggles4fun

Pumpkin Cranberry Bread Loaf

Sat, 10 Nov 2007 19:55:01 -0500

adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!) -- posted by mikey & ev

Zucchini Bread (Gluten Free)

Sun, 25 Nov 2007 02:59:08 -0500

This is the type of bread that comes out of the oven and you eat 6 pieces because you just can't believe how good it is (speaking from personal experience). The top is flakey and very thin and the inside is very soft and light. I got this recipe from "Nearly Normal Cooking for Gluten-Free Eating" by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat. I can't wait to try more recipes from this book! UPDATE: I took this to work and everyone liked it. They said it tasted just like regular bread! It's nice to hear that from people who eat gluten everyday. It stays well in the fridge and reheats great in the microwave. It's been two days and the bread is still just as soft and pliable as when it came out of the oven! -- posted by Emily Elizabeth

Yeast Free Sugar Free Oil Free Pumpkin Whole Wheat Bread

Wed, 26 Dec 2007 18:19:06 -0500

Though it might sound a little weird this is a really good bread here. I made if off of another bread recipe on recipezaar called yeast free sugar free bread recipe. I skipped the salt and used 1/4 cup of pumpkin per batch and it turned out just great! If you want to add salt, you can add 1 tsp. of celtic sea salt but it is not necessary. To make a ricer bread, use rice milk or some other natural nut milk for the liquids. -- posted by Chef #689246

Pumpkin Bread

Tue, 01 Jan 2008 23:21:40 -0500

A quick, easy pumpkin bread -- posted by Grace D. Palmer

Chocolate Chip Pumpkin Bread

Mon, 07 Jan 2008 01:15:42 -0500

Based on a Mollie Katzen recipe... but due to blood sugar issues I am trying to lower my carb count so this is pure experimentation. I am going to cook it later this week and see if it works or not! This was originally made with white flour instead of walnut, so use that if you want to be sure it turns out! (I usually do half white and half wheat and it turns out fine.) -- posted by Abi Fae

Carrot Muffins

Mon, 14 Jan 2008 19:30:49 -0500

Great muffin for breakfast or snacks. -- posted by BLUE ROSE

Pumpkin Quinoa Muffins

Tue, 22 Jan 2008 01:11:38 -0500

I know, actual cooked quinoa IN the muffins... but really give them try, it's great way to add some whole grains into your diet. It's also best to make sure you cook the quinoa well so that it's not too moist and sticky. -- posted by kelly in TO

Yummy Yummy Pumpkin Bread

Thu, 24 Jan 2008 20:13:50 -0500

this is my husband's aunts recipe - he swears it's the best! -- posted by cookiemakin'mama

Stonyfield's Zucchini Bread

Sun, 03 Feb 2008 20:02:00 -0500

From a Stonyfield French Vanilla Yogurt container. A very straight-forward recipe. -- posted by Renegade Chef

Pumpkin Carrot Raisin Spice Bread

Fri, 08 Feb 2008 15:37:58 -0500

Yummy, healthy, and completely made-up. I use a combo of oil and applesauce, and I almost always use buttermilk (milk and lemon juice, let sit on the counter for 10 m.) -- posted by WheresTheBeef

Pumpkin Muffins

Thu, 28 Feb 2008 01:33:07 -0500

These are really good, with molasses and raisins in them. I originally got the recipe from a cookbook one of the QVC hosts put out, "More Family Favorites" by Mary Beth Roe. -- posted by HeatherFeather

Jamie Oliver's Butternut Squash Muffins

Mon, 10 Mar 2008 01:57:20 -0400

From jamie at home television series - he also has a frosting for these on his website, but I love them just plain. http://www.channel4.com/food/recipes/chefs/jamie-oliver/butternut-squash-muffins-with-a-frosty-top-recipe_p_1.html -- posted by Busy Student

Pumpkin Millet Muffins

Sun, 27 Apr 2008 01:20:49 -0400

From The Toronto Star. This recipe comes from Rebar Modern Food Cookbook (2001) by Victoria restaurateurs Audrey Alsterberg and Wanda Urbanowicz. -- posted by Buster's friend

Mary's Zucchini Scones

Tue, 29 Apr 2008 19:31:01 -0400

Daughter Mary came to visit and fell in love with my scones so we just call them " Mary's Scones" -- posted by Chef #782749 Photogardener

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones - Australi

Mon, 05 May 2008 01:42:00 -0400

I have heard nothing but rave reviews about these scones my entire life! Flo Bejelke-Petersen is a bit of an Australian Icon and has an amazing reputation for her cooking skills. I am yet to try this recipe but look forward to doing so in the very near future. Look out for my review once I do! :) -- posted by Becwil75

Zucchini Bread With Golden Raisins

Wed, 28 May 2008 22:55:37 -0400

A great zucchini bread that makes two loaves, one to eat and one to share or freeze for later. This is from a Del Monte cookbook originally, but I have tweaked it through the years. Everyone who tries it loves it, even the kiddos- enjoy! -- posted by Munchkin Mama

Mary's Excellent Zucchini Sweet Potato Bread

Tue, 10 Jun 2008 01:48:38 -0400

This is my friend Mary's recipe and it is the best! It is very moist and freezes well. The kids go wild and they don't even realize they are eating veggies! -- posted by redtaz

Orange Pumpkin Muffins

Tue, 10 Jun 2008 02:34:31 -0400

These are in anticipation of success with my "Long Island Cheese" & "Rouge Vif d'Etampes" pumpkins! Adapted from the recipe in Autumn 2007 Food&Drink, a magazine put out by the LCBO. -- posted by Buster's friend

Zucchini Cheese Loaf

Tue, 24 Jun 2008 17:11:50 -0400

From an old issue of the Houston Chronicle. This bread is yummy and best eaten the day it's made. -- posted by loof

Not Your Mom's Zucchini Bread

Wed, 09 Jul 2008 01:36:25 -0400

Yes, another zucchini bread recipe but this is soooo good. You've got to try just once. Sometimes I substitute 1 cup of the all purpose flour with whole wheat. The flax seed is optional, but no one really notices it, so I can boost the nutrition up a bit. THE LAST THREE INGREDIENTS ARE FOR THE CRUMB MIXTURE, IT WAS NOT LETTING ME LABEL THAT FOR ONE REASON OR ANOTHER. -- posted by Chef Carol Kay

Pan Dulce De Calabaza - Sweet Pumpkin Bread

Fri, 11 Jul 2008 16:54:31 -0400

From Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. This is a sweet bread that can be served for breakfast, tea, or as a dessert bread. -- posted by cookiedog

Zucchini-Chocolate Chip Muffins

Thu, 24 Jul 2008 11:29:33 -0400

Easy to make, moist and delicious. Everyone loves these muffins. We omit the nuts and use regular sized chocolate chips, because that's what we usually have on hand. I like to pulverize the zucchini in the food processor, which makes it barely detectable in the muffins, that way even my kids will eat these! -- posted by Jillster

Fantabulous Zucchini Bread

Fri, 25 Jul 2008 19:15:48 -0400

This is my old stand-by for zucchini bread. If you have a glut of zukes you can shred them with the medium or fine blade of your shredder disk and freeze the shredded zucchini in two cup increments so you can have zucchini bread all year round. Defrost the shredded zuke in a strainer but don't squeeze the water out. I hope you like this recipe. It's especially good toasted lightly and buttered ALTERNATELY you can make muffins with this recipe OR substitute the pulp from your juicer for some or all of the zucchini! Waste not - want not! Also, I have never made this in a bread machine so if you are brave and try it please let me know how it came out. -- posted by Secret Agent

Edie's Zucchini Chocolate Chip Bread

Sun, 03 Aug 2008 19:46:56 -0400

From a TOH booklet I found at a yard sale and submitted by Edie D. from Utah. This makes 2 loaves so beware! It freezes well but if you really only want one loaf, please halve the recipe. A pretty easy recipe to stir up. Moist and full of flavors. -- posted by HokiesLady

Bebe's Zucchini Spice Muffins

Tue, 05 Aug 2008 17:29:12 -0400

Fluffy muffins of zucchini and spices. -- posted by Chef #872439

Decadent Double Chocolate Zucchini Bread

Tue, 19 Aug 2008 01:45:46 -0400

Revised from a recipe that had a whole cup of oil in it, this one is lower in fat, yet still moist and delicious, more like chocolate cake than zucchini bread--a serving of vegies and a decadent chocolate escape, all in one! I use Mexican vanilla and Ghirardelli dark chocolate chips for more intense flavor. You can make them in smaller loaves and give them as gifts, or freeze for later. -- posted by Annz Recipez

Healthier Zucchini Bread

Wed, 27 Aug 2008 20:04:26 -0400

This recipe is a work in progress, so it's not perfect but still good. And Vegan! -- posted by ShoelaceGirl

Grandma's Zucchini Bread

Fri, 29 Aug 2008 02:21:32 -0400

This recipe has been handed down in the family from mother to daughter for at least 4 generations that I know of. It makes a very moist bread or muffins and my grandmother used to substitute real butter for the oil to make cookies from the same recipe. I put hazelnuts in them sometimes when our tree cooperates and the squirrels don't get them but you could use walnuts, too. You can vary the taste by adding allspice and/or nutmeg if you like. I've tried both ways and it's always yummy. Sprinkle powdered or colored granulated sugar on top for special occasions. I'm making one today for my grandson's birthday tomorrow. My mother is diabetic so I often substitute Splenda for the sugar. -- posted by Green Gravy

Ww Zucchini Bread

Wed, 03 Sep 2008 00:36:14 -0400

This recipe comes from the Weight Watchers New Complete Cookbook -- posted by tasb

Seriously Chocolate Zucchini Bread (Dairy-Free)

Thu, 04 Sep 2008 01:11:16 -0400

This is a yummy, moist quick bread. Your picky eater won't realize there are squash in there, and you can smile and offer seconds. -- posted by Susiecat too

Vegan Pumpkin Spice Bread

Thu, 04 Sep 2008 22:02:17 -0400

This is easy and delicious. Perfect with a cup of coffee for an afternoon pick-me-up. You can make it fat-free by substituting an additional 1/4 cup of applesauce for the oil, or use regular eggs instead of the egg-replacer if you don't need the recipe to be vegan. I got this recipe from Fatfree Vegan Kitchen. http://blog.fatfreevegan.com/2006/12/pumpkin-spice-bread.html -- posted by VeganFamilyChef

Butternut Squash Cornbread

Thu, 11 Sep 2008 20:30:17 -0400

A lively cornbread recipe from my Victory Garden Cookbook. This cornbread is moist with a pleasant taste of winter squash. Any winter squash will do, but buttenut really brings this dish to life. If you have a cast iron skillet, use it instead of the loaf pan. -- posted by BakinBaby

Zucchini-Pineapple Wheat Bread

Fri, 12 Sep 2008 13:37:55 -0400

A healthier version of a family favorite. -- posted by Bayhill

Pumpkin Banana Zucchini Spice Bread

Fri, 19 Sep 2008 16:02:27 -0400

I've been working on perfecting this recipe for a few years. If my family & extended family's picky toddlers & even pickier teens who'll literally LIVE on it while it lasts are any indication... then by goodness I think I've got it! So easily interchangeable with whatever you have on hand. Ex: Pumpkana; Nanacchini; Zumpkin... I have no end of fun inventing names for various mixes lol & of course you can always use just pumpkin, just bananas, etc. -- posted by Ozarkldy

Vegan Chocolate Chip Zucchini Bread

Fri, 19 Sep 2008 17:40:02 -0400

This is a healthier and vegan version of Recipe #48013. This is so moist, delicious, and good for you. -- posted by WeazelChef

Fruited Squash Muffins

Mon, 22 Sep 2008 00:52:18 -0400

This recipe comes from the magazine Natural Solutions. I dig squash and I love the idea of using it in unexpected ways--like in fruit muffins. -- posted by MarissaB

Almond Lemon Zucchini Bread

Mon, 06 Oct 2008 00:52:58 -0400

Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it. -- posted by Annz Recipez

Oatmeal Pumpkin Cookies

Mon, 06 Oct 2008 15:39:53 -0400

This makes a lot of cookies. I got this recipe online and adjusted it for taste. There are many pumpkin cookie recipes here, but I think this one is different. It is all stuff you usually have in your pantry. This is great with chocolate chips and nuts in place of the raisins too. At the listed baking time you end up with a texture like a muffin top, but you can add time for a chewier cookie. -- posted by Jess4Freedom

Pumpkin Apple Streusel Muffins (Healthy Version)

Sat, 11 Oct 2008 01:11:56 -0400

This is a modified version of the Pumpkin Apple Streusel Muffin recipe found on this site. It has less fat and sugar and still tastes great! It also cuts down the baking time. For an even lower calorie recipe, omit the streusel topping. -- posted by blucoat

Pumpkin Muffins - Ibs Friendly

Mon, 20 Oct 2008 17:55:45 -0400

Living with Irritable Bowel Syndrome can really put a damper on your meals so I try to find interesting things to do as much as possible. These muffins have been adapted for the IBS diet, so think low fat! Original recipe was from www.helpforibs.com, I tweaked it just a bit. I used Demerera Sugar, but any brown sugar will do. Keep these muffins in the fridge or the freezer, the low fat content means they will go stale quite quickly. -- posted by TheMorningStar

Pumpkin Apple Seed Loaf

Mon, 03 Nov 2008 22:52:09 -0500

A nutritious bread that's good for breakfast, tea, or even dessert! It's also a really good way to not waste Jack-O-Lantern leftovers. I use the scooped innards for the pumpkin puree, though canned pumpkin would be fine too. -- posted by rahrahmah

Indian Summer Pumpkin Bread

Mon, 17 Nov 2008 00:20:16 -0500

The original of this more than-a-little-tweaked recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic. Although my mom passed her great pumpkin bread recipe on to me, this one is right up there along side! -- posted by Sydney Mike

Hg's Perfect Pumpkin Bread - Ww Points = 2

Wed, 19 Nov 2008 01:35:59 -0500

From Hungry Girl: "Right Said Bread After getting a BAZILLION requests for pumpkin bread, we figured it was time to make some. And after EIGHT attempts, we got it just right. Try it and see!" Serving Size: 1 (thick!) slice Calories: 143 Fat: 0.5g Sodium: 281mg Carbs: 31g Fiber: 4.5g Sugars: 9g Protein: 5g POINTS. value 2* HG Alternative! To make this bread into muffins, evenly distribute the batter among 8 cups of a muffin pan sprayed with nonstick spray. Cook for 35 minutes at 350 degrees, let cool, and enjoy! -- posted by senseicheryl

Butternut Squash Muffins (Optionally With Chocolate Chips) !?!

Mon, 24 Nov 2008 00:51:21 -0500

These are the fluffiest most delicious muffins, and it's so rewarding to start with raw squash and end up with such a sumptuous treat. My children absolutely devour these - a batch will disappear in a day! You don't have to use the chocolate chips - to be honest, I had a really hard time with the concept, barely daring to taste even after the children's rave reviews. But they are really quite scrumptious with or without. -- posted by hollyberry

Garden Fresh Zucchini Bread

Mon, 08 Dec 2008 23:32:43 -0500

I got this recipe with a food processor many years ago and have been using it ever since. I assumed I'd find it posted here already. However, I've just reviewed 7 pages of zucchini bread recipes, and didn't find one with the same ratio of standard ingredients. I love the flavor and texture, and decided to post here for future reference. -- posted by PanNan

Pumpkin Muffins

Tue, 30 Dec 2008 23:37:30 -0500

Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too! -- posted by galexa

Sweet Squash (Mini) Muffins

Wed, 07 Jan 2009 01:51:35 -0500

These are so light, moist, and yummy! I don't even care for yellow squash! So just try them! They are excellent for Thanksgiving dinner, with an autumn mulligatawny soup, or just as a snack with jam and tea! I prefer them as mini muffins, however the originally recipe cooked the batter as 18 full muffins. Even as a full muffin per serving, these are low in fat & sugar for a muffin too! This list of ingredients comes from Julia Richardson of Monroe, Michigan. I clipped it from a reader's share section of a magazine. -- posted by Gaia22

Secretly Simple Zucchini Bread

Mon, 12 Jan 2009 09:59:58 -0500

My mother's recipe for moist and flavorful zucchni bread, which has now been passed down to me. -- posted by Mimadoll

Hg's Fluffy-Good Zucchini Nut Muffins - Ww Points = 3

Tue, 13 Jan 2009 20:01:05 -0500

Here is another Hungry Girl recipe that I cannot wait to try. "Zucchini Zazzle! You asked for it, you got it. Here's our recipe for lightened-up zucchini nut muffins. Hooray!" Serving Size: 1 muffin Calories: 147 Fat: 3.5g Sodium: 246mg Carbs: 25g Fiber: 2.5g Sugars: 7g Protein: 4.5g POINTS. value 3* -- posted by senseicheryl

Savory Squash Muffins

Sun, 18 Jan 2009 02:30:38 -0500

I haven't tried these yet but am keeping here for safe keeping. -- posted by Mika G.

Zucchini Bread With Nutella

Fri, 13 Feb 2009 00:13:06 -0500

A recipe from Maman Dion (mother of Celine). This is a sweet quick bread. -- posted by Boomette

Pumpkin Bread With Cream Cheese Filling

Wed, 04 Mar 2009 01:07:06 -0500

My fiance and I love pumpkin breads, and he especially loves cream cheese, so when I spotted this recipe on another site I knew I had to share it. I prefer walnuts, but using pecans will give a sweeter flavor. NOTE: The directions say to process the cream cheese filling in a food processor, but I've also used a hand mixer with good results. Prep time is approximate. -- posted by Lynne the Pirate Queen

Caterer's Zucchini Bread

Thu, 12 Mar 2009 00:35:30 -0400

This recipe comes from http://caterersrecipes.com -- posted by kitchen chef

Zucchini Bread (Whole Wheat, Sugar Free & Low Fat)

Fri, 27 Mar 2009 14:29:47 -0400

I came up with this recipe when I was having a hard time trying to find something on the healthier side that really worked. This may be it, but I am looking forward to hearing feedback on suggestions to improve it even further. -- posted by LKAFraz

Healthy Pumpkin Carrot Raisin Muffins

Sun, 12 Apr 2009 01:09:19 -0400

Pumpkin pie flavor, moist muffin, nutrient-rich! I have successfully adapted this gluten free (rice flour/potato starch 50/50, gluten free oats, plus 1 tsp guar gum). No added sugar and you won't miss it! -- posted by Chef #1040203

Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)

Wed, 06 May 2009 12:04:32 -0400

These scones are quite easy to make but just a hint from someone who made this mistake... Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :) -- posted by KristinV

Chocolate Chip Pumpkin Bread

Wed, 20 May 2009 01:50:58 -0400

My daughter made this super dessert-type bread while she was here on vacation. The kids love it! This quick bread was published in "Winning Recipes from Taste of Home." -- posted by Happy Hippie

Golden Fruit and Vegetable Muffins

Sat, 23 May 2009 17:48:59 -0400

Another delicious way to use the plentiful yellow crookneck squash from your summer garden! These moist muffins are reminiscent of a light fruitcake. They will keep several days in an airtight container. The recipe is from "Sweet and Savory Muffins" and was in a November 1985 issue of Bon Appetit magazine. -- posted by Leslie in Texas

Zucchini Basil Muffins

Tue, 23 Jun 2009 02:31:47 -0400

From Just Hungry - They adapted it from Bernard Clayton's New Complete Book of Breads, -- posted by dicentra

Whole-Grain Zucchini Banana Bread

Fri, 26 Jun 2009 03:42:02 -0400

This is adapted from a recipe I found in a pregnancy book. It is WONDERFUL! It's good hot, cold or room temperature. It's good plain or with butter. The original recipe doesn't use any sugar but I didn't think I'd like it without it. -- posted by Engrossed

Double Chocolate Zucchini Muffins

Sun, 28 Jun 2009 13:35:52 -0400

This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own! -- posted by Jessi L

Zucchini Bread- Williams Sonoma

Tue, 07 Jul 2009 02:31:10 -0400

Our garden had a zucchini that got out of hand, so we put it to use and made a double recipe of this bread. It was so good, now when I go out into my garden I pretend I don't see the small tender squash just so that I can pretend they got out of hand so I wouldn't be able to use them in anything but this bread. It is very moist and I bet your kids wouldn't even mind eating their veggies. -- posted by cookiedog

Yellow Summer Squash Muffins

Sun, 12 Jul 2009 09:50:58 -0400

I found this recipe on a "Texas Cooking" site. We have an abundance of Yellow Summer Squash and I use some of it to make a double batches of these muffins. We like them served warm with honey. -- posted by Jackiean

Yellow Squash Cornbread Muffins

Thu, 16 Jul 2009 15:33:08 -0400

This is my modification of Recipe #121853 (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier. -- posted by CongoGirl

Lemon Zucchini Bread

Thu, 16 Jul 2009 15:46:47 -0400

This bread comes out very moist and even tastes great the next day. It also freezes well. From Old Stone House Bed and Breakfast. -- posted by cookiedog

Chocolate Zucchini Bread

Sun, 19 Jul 2009 13:09:05 -0400

Zucchini never tasted so good! From The Victorian Veranda Bed and Breakfast. -- posted by cookiedog

Breakfast Muffins

Tue, 28 Jul 2009 02:20:10 -0400

healthy muffins that make a great breakfast -- posted by newmama

Squash Tea Bread

Wed, 29 Jul 2009 02:16:54 -0400

tasty bread for breakfast, a light snack or maybe even a dessert! I altered the recipe a bit to lighten it up (splenda and applesauce instead of sugar and oil) but think it still turns out quite yummy! -- posted by Chef #1324394

Zucchini Oatmeal Bread/ Muffins

Wed, 29 Jul 2009 02:21:12 -0400

As I tweaked various recipes, I finally came up with this healthy, delicious version of my favorite zucchini bread. Even my picky kids love it! The extra loaf freezes well! -- posted by Miss_Elaine

Kathie's Zucchini Muffins

Sun, 02 Aug 2009 09:55:51 -0400

I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum! -- posted by ramartin42

Zesty Lemon Whole Wheat Zucchini Bread

Sun, 02 Aug 2009 10:20:12 -0400

My favorite recipe for a very low in sugar zucchini bread that has a good amount of fiber and a nice zesty lemon flavor. *This recipe is much less sweet than ordinary zucchini bread!!!! But it tastes wonderful! -- posted by TaterBug! :)

Light-Textured Zucchini Bread

Sun, 09 Aug 2009 20:58:08 -0400

This is from Cooking Light magazine ... and I keep losing it, so am posting it here. Uses lots of zucchini, but gives a much lighter bread than traditional ones where you don't squeeze out the moisture. Hope you enjoy it as much as we do! -- posted by Dawn in Minnesota

Sour Cream Zucchini Bread

Thu, 13 Aug 2009 17:21:46 -0400

This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! -- posted by Sharon123

Zucchini Bread- Dark Rich Flavor

Mon, 17 Aug 2009 02:38:08 -0400

If you are tired of the same old zucchini bread try this one. It is my mothers personal recipe and it always pleases. It is much darker then traditional zucchini bread and much fuller in taste. It is even great when made with wheat flour. Be careful to check the doneness before you take it out. It is easy to under cook due to the darker color but also easy to over cook because it looks the same as timed right. -- posted by Katherine in idaho

Honey Whole Wheat Zucchini Bread

Mon, 17 Aug 2009 02:45:51 -0400

Yummy! -- posted by Chef Corn

Zucchini Bread

Mon, 17 Aug 2009 12:48:26 -0400

Yummy spice bread recipe with healthy zucchini thrown in! Modified from the Betty Crocker cookbook recipe. -- posted by brunettebaker

Zucchini Chocolate Chip Muffins

Wed, 02 Sep 2009 03:03:50 -0400

These muffins are always a welcome treat when zucchini are in season. My co-workers always looked forward to these muffins each fall. They are easy, tasty, and makes a big batch. I like the Texas size. -- posted by Truffle Lady46

Garlic Zucchini Damper Bread

Fri, 04 Sep 2009 09:47:40 -0400

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time. -- posted by Sarah_Jayne

Coconut-Zucchini Bread

Mon, 14 Sep 2009 14:59:27 -0400

I developed this recipe as a semi-healthy breakfast bread I can give to my kids in the morning. I think it's delicious as-is, but if you want to make it in a more traditional style, you can make any or all of the following substitutions: 2 cups sugar for 1/2 cups + 1/2 cup vanilla yogurt, 1 cup vegetable oil for 3/4 cup grapeseed oil + 1/4 cup ground flaxseed, 3 cups all-purpose flour for 1 1/2 cup all-purpose + 1 1/2 ww pastry flour. Also, my kids don't like nuts in sweet breads and muffins, so I use chocolate chips. You could replace those with more coconut or chopped nuts. -- posted by 2hot2handle

Pumpkin Apple Oat Muffins

Mon, 14 Sep 2009 18:03:36 -0400

Our toddler can't get enough of these and neither can we! They're moist and healthy muffins that are packed with lots of nutritious ingredients. Sometimes I top them with granola or a brown sugar streusel. They're heavy enough to fill a little one's tummy and keep them going all morning long. Tasty and low fat! -- posted by MamaGanoush

Pumpkin Autumn Bread

Tue, 15 Sep 2009 15:42:41 -0400

I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves. -- posted by SoCalCookerGal

Mooshy Pumpkin Bars

Mon, 21 Sep 2009 01:05:55 -0400

These pumpkin bars are more of a snack than a dessert, and filled with tons of pumpkin that melts in your mouth. -- posted by Chef #1389217

Pumpkin Ale Bread

Wed, 30 Sep 2009 15:38:02 -0400

from the blog "Twin Tables" -- http://twintables.blogspot.com/2007/10/pumpkin-week-day-four-pumpkin-ale-bread.html -- Haven't tried this yet but I can't wait!! -- posted by ellie3763

Gluten Free Pumpkin Bread

Tue, 06 Oct 2009 11:37:33 -0400

This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn! -- posted by Taitertot

Momosita's Pumpkin Muffins

Wed, 28 Oct 2009 18:02:14 -0400

These are amazing yummy muffins! This recipe is adapted from Southern Foods at About.com. They're perfectly moist, perfect levels of pumpkin and spice and sweet and savory. My one year old LOVES these! -- posted by lolablitz

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Yogurt-Zucchini Bread With Walnuts

Mon, 02 Nov 2009 16:12:42 -0500

"This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat." States that the zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. Recipe from Food & Wine. -- posted by JanuaryBride

Pumpkin Bran Muffins

Sat, 07 Nov 2009 17:33:15 -0500

This is an adaptation of a muffin recipe I found. I reduced the flour and added flax seed for more fiber and omega-3's. I also added spices and pumpkin puree. These are a great fall treat, and convenient if you have leftover pumpkin (those cans are huge!) -- posted by BEmily

Pumpkin Cheesecake Cupcakes

Wed, 11 Nov 2009 10:26:33 -0500

Delightful personal cheesecakes! My daughter requested these from a Rachel Ray magazine for her girl scout troup on her birthday, BIG hit! Fairly easy to make, but everyone will marvel at your amazing baking talents... only you will know how simple they really were :) -- posted by spreadnjoy

Yummy Gluten Free Pumpkin Muffins

Wed, 11 Nov 2009 16:41:35 -0500

I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Recipe #391326 (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating. -- posted by WI Cheesehead

Moist Pumpkin Spice Bread

Mon, 23 Nov 2009 14:14:34 -0500

This may be the most delicious pumpkin bread recipe I've ever baked. I came up with this for my brother's 18th birthday and it has been devoured in just two days. I believe the applesauce in the recipe is what makes it so ooey-gooey moist. It's also low in fat as the applesauce replaces the oil that would normally be used. The recipe makes two loaves, one of which can be frozen or given to a friend. -- posted by EntirelyEmily

Dark Molasses Pumpkin Bread

Tue, 01 Dec 2009 17:51:51 -0500

On a mission to find "the" pumpkin bread a distant relative makes - after years of begging for the recipe to no avail! -- posted by Sweet Jezebel

Spiced Pineapple-Zucchini Bread

Sun, 13 Dec 2009 20:49:02 -0500

Every gardener has the same dilemma - what to do with all their zucchini bounty! This is one solution and even makes a great gift. -- posted by JackieOhNo!

Holiday Pumpkin Bread

Fri, 18 Dec 2009 01:58:01 -0500

I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do! -- posted by ktenille

Lemon-Glazed Zucchini Quick Bread

Mon, 28 Dec 2009 23:50:59 -0500

Cooking Light -- posted by dicentra

Pumpkin Orange Spice Loaf

Tue, 29 Dec 2009 09:51:47 -0500

Originally from Cooking Light. -- posted by dicentra

Zucchini Oatmeal Bread

Sat, 02 Jan 2010 10:36:12 -0500

Yummy zucchini bread made a little more healthy with the addition of oatmeal. This makes a very moist and healthy bread! Prep time does not include the cooling time after cooking! -- posted by breezermom

Pumpkin Muffins

Mon, 08 Feb 2010 11:00:12 -0500

Slightly unusual sweet muffin recipe - but very tasty! Substitute regular baking powder and salted butter if you prefer. Best type of pumpkin for this is butternut, but the first time I tried it with some leftover from a massive Queensland Blue my dad grew for me, it was still pretty good. -- posted by JennyMidget