Coffee Can Zucchini Bread Recipes
COFFEE CAN ZUCCHINI BREAD
Traditional zucchini bread. Kind of tastes like something in between carraot cake and banana bread. Thanks to Barbara.
Provided by nightfall20252
Categories Breads
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Mix all ingredients except zucchini and walnuts.
- Gently stir in zucchini and nuts.
- Grease empty coffee can (1 lb size) very well. Spoon in the batter into the can.
- Bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
- Cool in the can for 10 minutes; remove to a wire rack to finish cooling.
- Slice and serve with your choice of spread.
- Note: You can cook in other types of pans if needed. Reduce cooking time accordingly. (9x9 pan = about 30 minutes).
Nutrition Facts : Calories 340.4, Fat 19.5, SaturatedFat 2.5, Cholesterol 34.9, Sodium 262, Carbohydrate 38.9, Fiber 1.2, Sugar 25.7, Protein 4.1
ZUCCHINI BREAD
My zucchini bread is filled with great cinnamon flavor. It makes two loaves-have one now and give the second one to a neighbor or freeze for later. -Britt-Marie Knoblock, Lisle, Illinois
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, combine orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add orange juice mixture; stir until just combined. Fold in zucchini and pecans., Pour into two 8x4-in. loaf pans coated with cooking spray. Bake 60-65 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts :
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