Dill Zucchini Batter Bread Recipes

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MOM'S ZUCCHINI BREAD

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



Mom's Zucchini Bread image

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

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

DILL ZUCCHINI BATTER BREAD

I like to bake with yeast. Many people feel they don't have time to make a yeast bread, but this one is easy and doesn't need kneading or long rising times. But, the house smells wonderful from this baking. It rises once for 30 minutes. You can do this!

Provided by Sharon Whitley

Categories     Savory Breads

Time 1h

Number Of Ingredients 10



Dill Zucchini Batter Bread image

Steps:

  • 1. Grease 1 1/2 quart casserole or 8 cup ring mold. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, dill weed and yeast; blend well.
  • 2. In small saucepan, heat milk and margarine until very warm (120-130 degrees F). Add warm liquid, zucchini, cheese and egg to flour mixture. blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff batter. Spoon into prepared casserole. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light, about 30 minutes. ( I heat a cup of water in my microwave, and then slip the pan into microwave to rise. It's draft free and a warm. Do not run microwave while bread is rising.)
  • 3. Heat oven to 350. Bake 30-40 minutes or until deep golden brown.. Immediately remove from pan, cool on wire rack.

2 1/2 c all purpose flour (or unbleached flour)
1 Tbsp sugar
1/4 tsp salt
2 tsp dill weed
1 pkg active dry yeast
3/4 c milk
1/4 c margarine or butter
1/2 c grated zucchini, well drained
1/2 c ricotta cheese
1 egg

DILL BATTER BREAD

Even those who don't consider themselves bakers can make this bread with success. And your guests will be delighted! -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Time 2h5m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11



Dill Batter Bread image

Steps:

  • In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour., Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes., Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.

Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 298mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons dill weed
1-1/2 teaspoons salt
4-1/2 cups all-purpose flour
1 cup water
1 cup 2% milk
1/4 cup canola oil
1 large egg, room temperature
2 teaspoons butter, melted
1/2 teaspoon kosher salt

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