Keto Zucchini Bread

I have been working on a few different Keto-Friendly Zucchini Bread Recipes.  This version is one of my family's favorites so far.  It has a great texture and flavor.  If you haven't baked much with almond flour, it does give the bread a different texture than what you might be used to with regular all-purpose flour.  To help with the texture, make sure you squeeze out as much liquid from the zucchini as you can.  This will help keep the bread from being too wet.  I like to peel most of my zucchini, but I do leave some of the peel to have some pretty green specks throughout the bread. 

I have been making at least one loaf of this bread, each week, for the past month.  It's great for breakfast, lunch or just as a snack.  

You might also like:

Keto Strawberry Dream Dessert

Faux-tato Salad (Keto Friendly)

Cinnamon Roll Zucchini Bread

Lion House Zucchini Bread

Lemon Zucchini Bread with Lemon Glaze

Keto Zucchini Bread

adapted from: Jennifer Banz

(Printable Recipe)

2 c. almond flour

1/2 tsp. kosher salt

1 tsp. cinnamon

1 tsp. baking soda

1/2 c. keto-friendly granulated sweetener (I like Monkfruit and Swerve)

2 large eggs

1 tsp. vanilla

1/4 c. unsalted butter, melted

1 1/2 c. grated zucchini zucchini

Preheat oven to 350 degrees.  Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray (don't skip this step); set aside.  In a small bowl, combine almond flour, kosher salt, cinnamon and baking soda; set aside.  In a separate medium bowl, whisk together sweetener, eggs and vanilla until well combined.  Slowly whisk in the melted butter.  Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can.  Discard liquid and add the zucchini to the egg mixture and stir to combine.  

Add the dry ingredients to the wet ingredients. Stir together until combined.  Batter will be very thick.  Add batter to prepared loaf pan and spread out evenly.  Bake in preheated oven for 50-55 minutes or until a toothpick comes out clean.  I like to tent my loaf with foil for the last 15 minutes, so the loaf doesn't get super dark. Cool in pan for 10 minutes, then remove and allow to cool completely.  Slice into 10-12 slices and serve.  

Notes: I used an online nutrition calculator and for 10 slices, I got 194 calories per slice, 16.3 grams of fat, 6.3 grams of protein and 2.6 net carbs per slice.  This is provided to help give you an estimate of stats.  Please use your trusted nutrition calculator for nutrition facts. 

 

Classic Zucchini Muffins

I am loving these muffins.  They are an easy and delicious classic muffin.  Simple ingredients, one bowl and sweet cinnamon flavor.  I have already made them twice in the past week.  They quickly became a new favorite recipe.  I love how simple they are and I love that they use 2 whole cups of zucchini and the batch only makes 12 muffins.  That is a bunch of zucchini packed into these muffins.

They are soft and tender and have just the right amount of sweetness and cinnamon flavor.  They stay fresh for several days.  They taste great plain and they are incredible smothered with jam.  I picked up some Tayberry Jam at a local Farmer's Market the other day, which apparently is a mix of a Blackberry and Raspberry and it is incredible.  It goes great with these muffins.

You might also like:

Cinnamon Roll Zucchini Bread

Pistachio Zucchini Bread

Zucchini Cake Sandwich Cookies

Cream Cheese Swirled Zucchini Muffins

Lion House Zucchini Bread

Classic Zucchini Muffins
(Printable Recipe)

2 large eggs
1 c. sugar
1 1/2 tsp. vanilla or 1 Tbl. vanilla bean paste
1/2 c. canola or vegetable oil
2 c. shredded zucchini, peeled or unpeeled
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon

Preheat oven to 350 degrees.  Spray a 12-cup muffin tin with cooking spray or brush each muffin cup with melted butter; set aside.  Whisk together eggs and sugar in a large bowl until thick and lemon-colored.  Mix in the vanilla and oil until combined.  Stir in the shredded zucchini. Add the flour, baking powder, baking soda, salt and cinnamon and stir together until just combined.  

Divide batter between muffin cups, filling each cup almost full.  Bake in preheated oven for 20-21 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Makes 12 muffins.  

adapted from: Taste and Tell

Cinnamon Sugar Fruit Biscuits

Holy crap, these biscuits are to-die-for!  I loved them way more than I thought I would.  The recipe starts with canned biscuits that are dipped in butter and rolled in cinnamon and sugar and then topped with jam and baked.  I used my Mom's homemade strawberry jam which has been my favorite jam my entire life.  The end result is the softest, most tender, flaky biscuit with a crispy coating of sweet cinnamon and sugar and a fresh bright flavor from the jam.

I took one bite and knew this recipe is a keeper and will be made frequently from now on.  Even the hubby gave them a huge thumbs up and said they are so good.  You can use any flavor of jam you prefer.  I have a delicious recipe for Less-Sugar Peach Freezer Jam that would be delicious, but I sure love how the pretty red color of the strawberry jam stands out.

These are perfect to make for Mother's Day and easy enough the kids could help.  

You might also like:

Baking Powder Biscuits

Cornmeal Buttermilk Biscuits

Strawberry Swirled Lemon Poppy Seed Bread

Cinnamon Biscones with Vanilla Glaze

Blueberry Pancake Muffins

Cinnamon Sugar Fruit Biscuits
adapted from: Taste of Home
(Printable Recipe)

1 (16 oz.) can Jumbo Biscuits (8 per can)
1/2 c. sugar
1 Tbl. ground cinnamon
1/4 c. unsalted butter, melted
strawberry jam (or your favorite jam)

Preheat oven to 375 degrees.  In a small bowl, combine cinnamon and sugar.  In a separate small bowl, melt the butter.  Dip top and sides of each biscuit in butter and then in the cinnamon and sugar mixture.  Place on an ungreased baking sheet.  Make a deep indent with your thumb in the center of each biscuit and fill with 1 - 1 1/2 tsp. jam.

Bake in preheated oven for about 15 minutes or until golden brown.  Remove from oven and place biscuits on a serving platter, using a spatula.  Allow to cool for about 10 minutes before serving (jam will be hot).

Butterscotch Banana Bread

This base banana bread recipe has been my go-to recipe for years.  It has gotten nothing but rave reviews since the day I posted the original version.  I just recently started adding butterscotch chips and OH MY, it is amazing.  Something about the flavor of the bananas, cinnamon and butterscotch just warms the soul.

This bread is soft and tender and stays fresh for several days.  The butterscotch chips melt and leave little pockets of rich and creamy toffee flavor.  I can't wait for you to try this comforting and delicious bread.

Butterscotch Banana Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon, opt.
1 c. mashed ripe bananas (2-3 large bananas)
5 Tbl. unsalted butter, melted
3/4 c. sugar
1 large egg
1/3 c. buttermilk
1 tsp. vanilla
1/2 c. butterscotch chips

Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda, salt and cinnamon.  In a separate bowl, whisk together the mashed bananas, melted butter, sugar, egg, buttermilk and vanilla until smooth.  Add wet ingredients to dry and stir together until almost combined.  Add the butterscotch chips and gently stir just until combined.  

Pour batter into a greased 9x5-inch loaf pan.  Bake for 42-44 minutes or until a toothpick inserted in the center comes out clean.  If the top begins to get too brown, tent a piece of foil over the top while it finishes baking.  Allow to cool.  Then, slice and serve.    

Pumpkin Flax Bread (Eggless)

Did anyone go out Black Friday shopping today?  I decided to avoid the crowds and the cold and hang out at home.       

While most of you are probably ready to move onto all things peppermint and eggnog, I'm still over here swooning over this pumpkin bread.  This was definitely our favorite pumpkin bread recipe this year and I made it so many times.

This recipe really intrigued me, because there are no eggs in it, but instead you add ground flaxseed meal.  Flax is said to offer many health benefits and it contains omega-3, fiber and protein.  It can also be used in recipes instead of eggs.    

The texture and flavor of this bread are amazing.  It's not too sweet and it's not overpowered with pumpkin flavor.  It's a delicious hearty bread that tastes great for several days.  This will be one of my go-to recipe for years to come.    

You might also like:

Low-Fat Pumpkin Chocolate Chip Bread

Banana Bread with Crunchy Streusel Topping

Baked Pumpkin Donuts with Brown Butter Glaze

Cherry Almond Bread

Pumpkin Flax Bread (Eggless)
adapted from: All Recipes
(Printable Recipe)

6 Tbl. water
2 Tbl. ground flaxseed meal
1 1/2 c. sugar
1 c. canned pumpkin puree
1/2 c. canola oil
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. mini chocolate chips

Preheat oven to 350 degrees.  Grease a 9x5-inch baking pan with cooking spray and line with parchment paper.  In a large bowl, whisk together the water and flaxseed meal.  Stir in the sugar, pumpkin, oil and vanilla and whisk until combined.  In a separate medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon and nutmeg.  Add dry ingredients to wet ingredients, along with the mini chocolate chips and stir together until just combined.  

Pour batter into prepared pan and spread out evenly.  Bake in preheated oven for 65 minutes or until a toothpick inserted in the center comes out clean.  I like to tent mine with foil the last 10 minutes of baking, so the top doesn't get too brown.  Allow to cool in pan for 10 minutes, then remove and cool completely.  Slice and serve.  

Lemon Poppy Seed Zucchini Bread with Lemon Icing

I have been seeing lemon poppy seed zucchini bread recipes all over the place lately.  So, I figured I'd join in and post my own recipe for this delicious bread.  This bread is guaranteed to be a huge hit and the icing on the top is the perfect finishing touch. 

This is the 3rd loaf of lemon zucchini bread I have made in the past week.  The first loaf had the strangest flavor.  Then, I tried again and used buttermilk instead of sour cream and added in a little vanilla and that did the trick.  This bread is absolutely AMAZING. The 2nd loaf I made was gone within two days and then I just made the 3rd loaf today.  

This bread is so soft and moist with the perfect amount of lemon flavor.  This recipe will definitely help you use up some of that garden zucchini.  

You might also like:

Zucchini Bread with Lemon Zest

Lemon Raspberry Zucchini Bread with Lemon Glaze

Cream Cheese Swirled Zucchini Muffins

Cinnamon Roll Zucchini Bread

Lemon Poppy Seed Zucchini Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

2 large eggs
2/3 c. sugar
1/2 c. canola or vegetable oil
1/2 c. buttermilk
1 c. grated zucchini (peeled or un-peeled)
grated zest of 1 lemon
juice of 1 lemon (or 2 Tbl.)
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 Tbl. poppy seeds

Lemon Icing
1 c. powdered sugar
grated zest of 1 lemon
1/2 tsp. lemon extract, opt.
1-2 Tbl. milk

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper; set aside.  In a large bowl, whisk the eggs.  Add the sugar and whisk until thick and lemon colored.  Stir in the oil, then the buttermilk, lemon zest, lemon juice, vanilla and grated zucchini.  Stir in the flour, salt, baking powder and poppy seeds just until evenly combined.  

Pour into prepared loaf pan and bake around 50 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10 minutes.  Then, remove from pan and cool completely. Top with icing and when icing has set, slice and serve.    

Lemon Icing:  In a small bowl, combine powdered sugar, lemon zest, lemon extract and 1 Tablespoon of milk.  Stir until smooth.  If icing is too thick, add a little more milk until it reaches desired consistency.  Pour over cooled loaf.  

Pumpkin Chocolate Chip Bread {It's Low-Fat and Amazing}

Hey, how's it going?  This is my absolute favorite pumpkin chocolate chip bread ever.  I crave this all year long and the best part is, there is only one Tablespoon of oil in the whole thing.  I originally posted this recipe back in 2012, so I figured the world needed to see it again and then you all need to make this ASAP.  The original recipe called for a chocolate drizzle, which was some melted chocolate chips drizzled over the top of the baked loaf, but it really does not need that.  This bread is already so rich and flavorful.  I like to use mini chocolate chips, because you get pockets of creamy chocolate throughout, but you can use regular chocolate chips if that is all you have.

Here is my original post from 9/30/2012:

I am pretty sure this bread is my new BFF.  I can't stop raving about it.  I love it not only because it tastes so good, but it is LOW-FAT (compared to other pumpkin breads).  I promise you would NEVER KNOW IT.  The recipe only calls for 1 TABLESPOON of oil, but it is just as moist as other pumpkin breads that call for up to 1/2 cup of oil.

Now, I am questioning all my other pumpkin bread recipes, why have I been adding so much oil if it is not even needed?  I think it is time to start experimenting!  

This bread is so good by itself that it doesn't even need the chocolate drizzle on top (and it would have even fewer calories, of course).  In fact, I ate half the loaf before I even added the drizzle.  It still tasted perfect on the 4th day when I enjoyed my last slice.

This recipe also comes from my new Favorite Family Recipes Cookbook that I told you about the other day.  They said they prefer this low-fat recipe over regular recipes and I totally understand why.

You better try this so you can rave about it too!  

Hopefully by now you have already printed out the recipe and are heading into the kitchen to whip this up!

**Update (8/22/2013) - I have made this several times and it turns out perfect every time.  I have also made this into mini muffins.  You will get 48 mini muffins - bake for 10-11 minutes.** 

Pumpkin Chocolate Chip Bread 

adapted from: Favorite Family Recipes   
(Printable Recipe) 

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. canned pumpkin puree
1 tsp. vanilla

1 c. brown sugar

1/2 c. low-fat buttermilk

1 large egg

1 Tbl. canola oil

1/2 c. mini chocolate chips 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray and line with parchment paper.  In a small bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a large bowl, whisk together pumpkin, vanilla, brown sugar, buttermilk, egg and oil.  Add dry mixture to wet ingredients, stirring just until moistened; do not overmix.  Fold in chocolate chips.   Pour into pan.  Bake for 50 minutes or until toothpick comes out clean.  Let cool for 15 minutes, then remove from pan and cool completely. 

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar.  It will look very dark like you burnt it, but it doesn't taste burnt.  You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.   

Pistachio Zucchini Bread

Today, I have a unique and seriously irresistible bread recipe for you.  

This is such an incredible recipe.  I found it in an old family cookbook.  I had never heard of a zucchini bread like this, so I made it . . . and then I made it again . . . and again. . . and you get the picture.  What makes it so unique is you add a package of pistachio instant pudding.  You know how pudding does amazing things to cookies and cakes?  Well, it does amazing things for bread too.  This is definitely one of my go-to zucchini bread recipes this year.  This might even be my hubby's favorite zucchini bread recipe.  

The flavor AND texture of this bread are both perfect.  I even loved the ends of the bread.  The outside of the bread is nice and chewy and the inside is dense and loaded with great flavor.  It's a good thing it makes two loaves, because we eat every last slice of this.  It tastes great for several days and it's perfect for packing in lunches or for snacking on all day long.

You might also like:

Shortcut Cinnamon Swirl Zucchini Muffins

Cinnamon Roll Zucchini Bread 

The BEST Blueberry Muffins

The Famous Lion House Zucchini Bread

Pistachio Zucchini Bread
(Printable Recipe)

2 c. all purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (3.4 oz.) box instant pistachio pudding
3 large eggs
1 3/4 c. sugar
1 Tbl. vanilla extract
3/4 c. vegetable or canola oil
2 c. grated zucchini, peeled or unpeeled

Preheat oven to 350 degrees.  Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside.  In a large bowl, stir together the flour, baking powder, baking soda, salt and dry pudding mix; set aside.  In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color.  Stir in the vanilla and oil.  Last, stir in the shredded zucchini.  Then, add the wet ingredients to the dry ingredients and stir together until just combined.  Batter will be a weird green color, but it won't look like that after baking.

Divide batter between the two prepared loaf pans.  Bake for 55 minutes or until a toothpick inserted in the center comes out clean.  The center will most likely sink, but that's okay.  Cool in pans for 10 minutes, then remove loaves from pans and cool completely.  Slice each loaf into 10 slices and serve.

Linked up to The Weekend Potluck!

Irish Soda Bread with Raisins and Orange Zest

Have you ever had Irish Soda Bread?  I first tried it a few years ago and have been a fan ever since.  It's super easy to make and has great flavor.  You start off by combining all the dry ingredients and cutting in a few Tablespoons of butter and then stir in the buttermilk until a dough forms.  Then, you dump it out onto a lightly floured surface and form it into a round loaf, bake it in a cast iron skillet, brush with melted butter and that's it.  See super easy.

It totally reminds me of biscuits in loaf form and even though it has way less butter than biscuits, it has a great buttery flavor.  The crust is crisp and the center is very soft.  For this version, I also added some raisins and orange zest.  Both the raisins and orange zest give it a burst of sweet flavor.  You can absolutely leave both out though and still have an amazing bread.  Serve it plain, with butter or smothered in jam.  Give it a try, I think you'll love it.    

You might also like:

Classic Irish Soda Bread

Pistachio Bundt Cake

Pistachio Sugar Cookie Bars

Irish Soda Bread with Raisins and Orange Zest
(Printable Recipe)
3 c. all-purpose flour
1 c. cake flour
2 Tbl. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
2 Tbl. unsalted butter, cold
   plus 1 Tbl. melted butter for brushing loaf
1 3/4 c. buttermilk
grated zest of 1 orange, opt.
3/4 c. raisins, opt.

Adjust oven rack to middle position and preheat oven to 400 degrees.  In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt.  Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture.  Using your clean hands, work the butter into the dry ingredients until it is completely incorporated.  Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk that has been mixed with the orange zest.  Use a fork to work the ingredients together.  Mix in the raisins.  Add up to another 1/4 cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.  

Turn out onto a lightly floured surface and pat together to form a 6'' round.  Place dough into an 8'' inch (or larger) cast-iron skillet.  If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy.  Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and 3/4-inch deep.  Bake for 40 minutes.  Remove from oven and brush with 1 Tablespoon of melted butter.  Cool for a few minutes, slice and serve.  Best if eaten on the day it is made.        

adapted from: Cooks Illustrated

SaveSave

Whole Wheat Carrot Cake Bread with Cream Cheese Icing

Today I'm sharing a lightened up and totally delicious carrot cake bread recipe with you.  This time of the year is great, we can all get a fresh start and eat healthy.  I cannot give up bread, so I have to find ways to lighten it up.   Adding wheat flour and greek yogurt are great ways to make bread healthier.  That is exactly what I did with this recipe, plus I loaded it with shredded carrots and was able to add less oil than most recipes.  

Wheat bread is so hearty and filling and by adding fresh orange zest, it really brightens the flavor.  I added orange zest to both the bread and the icing in this recipe and I highly recommend not skipping that.

This bread is soft and moist and the flavor will remind you of carrot cake, but instead you are eating a much healthier slice of bread.

You might also like:

Cinnamon Roll Quick Bread with Vanilla Icing

Strawberry Swirled Lemon Poppy Seed Bread

Carrot Cake Bars with Cream Cheese Frosting

Whole Wheat Carrot Cake Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

1 1/2 c. whole wheat flour
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
pinch of ground cloves
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2/3 c. sugar
1/4 c. canola oil
3/4 c. non-fat plain or vanilla Greek yogurt
1 tsp. vanilla
grated zest of 1/2 an orange
1 large egg
1 large egg white
3/4 c. grated carrots

Preheat oven to 350 degrees.  In a medium bowl, combine the flour, cinnamon, ginger, cloves, salt, baking soda and baking powder; set aside.  In a separate large bowl, whisk together the sugar, oil, yogurt, vanilla, orange zest, egg and egg white and mix until smooth.  Add the dry ingredients and the grated carrots to the wet ingredients and stir together until just combined.  Pour batter into a 9x5-inch loaf pan that has been greased and lined with parchment paper.  Bake in a preheated oven for about 47-48 minutes or until a toothpick inserted in the center comes out clean.  Cool completely and then top with Orange Cream Cheese Icing.

Orange Cream Cheese Icing
2 oz. 1/3 less fat or fat free cream cheese, softened
1/2 c. powdered sugar
grated zest of 1/2 an orange
fresh orange juice

Mix together softened cream cheese, powdered sugar and orange zest until combined.  Stir in enough orange juice to reach desired icing consistency.  Drizzle over cooled bread.


SaveSaveSaveSave

Cherry Almond Bread

Are you enjoying the holidays?  I've been shopping so much lately, trying to get all my gifts purchased, so I can just relax and enjoy December.

I'm about halfway done and I'm thinking about buying gift cards for everyone else.  Do you like to get gift cards or would you rather have an actual gift?  When did kid's toys get so expensive?  Something you would think should be under $20 is more like $50.  It's crazy.    

After a long day of shopping, this bread is well deserved and I am currently obsessed with it.  The first time I tried this bread was the first time using maraschino cherries and I am now a huge fan.  They are sweet and the flavor is similar to almond flavoring, so by adding almond extract to this recipe, it enhances the maraschino cherry flavor.

I have now made this bread several times and I can't get enough.  The only thing is, you will want to use 8x4-inch loaf pans.  That is a little smaller than a standard-size loaf pan.  I have tried this recipe using a standard-size, but the loaves were really flat, still tasted great, just not as pretty.  This bread has a great soft texture and a sweet almond flavor with bits of cherries throughout.  

This beautiful bread would be a perfect neighbor gift.  Wrap it up in some pretty cellophane and a pretty ribbon and your neighbors will love you.  You know they will already have plates of cookies and candy from neighbors, so bread will be a nice welcoming change.  Someone gave me a loaf of cinnamon swirl bread last year and I preferred that over all the other candy.

You might also like:

Peach Bread with Cinnamon Streusel Topping

Cinnamon Roll Quick Bread

Orange Blueberry Muffin Bread with Orange Cream Cheese Icing

Amish Friendship Cinnamon Bread (without a starter)

Cherry Almond Bread
(Printable Recipe)

1 c. sugar
1/2 c. vegetable or canola oil
2 large eggs
1 tsp. vanilla extract
1 1/2 tsp. almond extract
2 1/4 c. all-purpose flour
2 tsp. baking powder
1 (8 oz.) jar maraschino cherries, chopped, juice reserved
powdered sugar, for garnish

Preheat oven to 325 degrees.  Grease and flour (or line with parchment paper) two 8x4-inch loaf pans; set aside.  In a large mixing bowl, cream sugar and oil; add eggs, vanilla and almond extract and beat well.  In a separate bowl, whisk together flour and baking powder.  Measure out 1/2 cup of the reserved maraschino cherry juice.  If juice does not equal 1/2 cup, add enough water to make up the rest.  Alternately add the flour mixture and cherry juice to the sugar mixture until it is just combined.  Stir in the chopped cherries.

Divide batter evenly between both loaf pans.  Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely.  Dust tops of bread with powdered sugar, if desired, slice and serve.  Makes: 2 loaves.

adapted from: The Lion House

SaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Cinnamon Roll Zucchini Bread

I turned one of our favorite Cinnamon Roll Quick Bread recipes in to a zucchini version.  When you have a lot of zucchini on hand, you have to find ways to incorporate it into almost everything you make :)

It turned out fantastic and it's delicious.  It's extremely moist and the cinnamon swirl is gooey and totally makes you think of a cinnamon roll quick bread when you eat it.  I left half of the peel on my zucchini, so you can see some green specks throughout, but if you were to peel your zucchini completely then no one would ever know the secret ingredient.  

You might also like:

Cinnamon Roll Quick Bread

Zucchini Bread with Lemon Zest

Zucchini Cake Bars with Honey Buttercream

Cinnamon Roll Zucchini Bread

From: Jenn@eatcakefordinner

(Printable Recipe)

1/4 c. unsalted butter, room temperature

3/4 c. sugar

2 tsp. vanilla

2 eggs

3/4 c. non-fat plain Greek Yogurt

1 c. shredded zucchini (I peel half of mine)

1 3/4 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Cinnamon Swirl Layer

2 1/2 Tbl. sugar

2 1/2 Tbl. brown sugar

2 tsp. cinnamon

1 Tbl. water

Vanilla Icing

1/2 c. powdered sugar

1 tsp. vanilla

1-2 tsp. milk

Preheat oven to 350 degrees.  Line a 9x5-inch bread pan with parchment paper, leaving a slight overhang, and spray with cooking spray; set aside.  In a large bowl, beat the butter, sugar and vanilla using an electric mixer until creamy.  Add the eggs, one at a time, beating well after each addition.  Add the yogurt and mix well.  Stir in the shredded zucchini.  In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients to wet and stir together until just combined.   

Spread half of the batter into prepared bread pan.  Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.  Top with remaining bread batter and spread out evenly. Bake in preheated oven for 46-50 minutes or until a toothpick inserted in the center comes out clean.  As the bread bakes, it will create swirls of cinnamon sugar throughout.  Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.

For the Vanilla Icing:  Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a tiny bit more milk.  Pour over cooled bread.     

SaveSave