GUILT-FREE AIR FRYER RANCH ZUCCHINI CHIPS
Ranch dressing gives these breaded zucchini chips a zesty flavor. Cooking them in an air fryer gives you the crispiness, but not the guilt, of traditional frying. Serve with ranch dressing to dip, if desired.
Provided by fabeveryday
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine flour, salt, and pepper in a bowl.
- Pour ranch dressing into a bowl.
- Combine bread crumbs, Parmesan cheese, and garlic powder in a third bowl.
- Dredge each piece of zucchini in flour mixture and then dip into ranch dressing, coating both sides and shaking off excess dressing. Dip into bread crumb mixture next, pressing the breading lightly onto each zucchini chip.
- Spray the air fryer basket with cooking spray, then place breaded zucchini chips in the basket in a single layer. Cook for until browned, 5 to 6 minutes. Repeat with remaining zucchini chips.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 16.5 g, Cholesterol 12.5 mg, Fat 17.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 522.2 mg, Sugar 2.5 g
GUILT FREE ZUCCHINI BREAD
I love zucchini bread but hate the guilt from using all that oil and butter that most recipes call for. I created this recipe by making a few tweaks to my mother's recipe and everyone loves it! - including her :) A fun twist is to make zucchini muffins instead.
Provided by BbySnow
Categories Breads
Time 50m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease bread pan.
- Combine dry ingredients (except raisins and walnuts) in medium bowl.
- In large mixing bowl combine wet ingredients (I prefer to use my Kitchen Aid).
- Once wet ingredients are mixed, slowly incorporate dry ingredients.
- Fold in raisins and walnuts.
- Add to bread pan and bake for 40-45min. or until toothpick inserted in center comes out clean.
DELICIOUS EGGLESS ZUCCHINI BREAD
What can I say, I love bread!!! And this bread is just one of my absolute FAVORITES!!!! Originally this was an experiment I tried about a year ago when I ran out of eggs. I wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. I decided to substitute the eggs with yogurt, and have NEVER made this bread with eggs since.
Provided by love4culinary
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
- Measure yogurt into a medium sized mixing bowl.
- Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
- Add oil and blend through.
- Add zucchini and vanilla and stir until mixed through.
- Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
- Add dry ingredients to wet ingredients a little at a time.
- I like to slowly mix it in with my whisk.
- Fold ingredients into each other just until nicely combined.
- Pour'batter' into loaf pans, and put into oven.
- Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
- If it is not done, continue to bake for additional time.
- It could take between an hour and an hour and a half to bake completely.
- ENJOY!
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