Easy Zucchini Bread

Several years ago, I discovered a recipe for Zucchini Bread that was so simple and yet quite tasty. This week I decided to make it for a co-worker's birthday. 

I made some for my husband at the same time and he DEVOURED it! He likes it refrigerated, but it is just as good stored at room temperature. That's assuming, of course, that you have some left over to store!   (-:

1 cup chopped pecans, divided

1 (18.25 oz.) spice cake mix

1 1/4 cups milk

1/2 cup canola oil

3 large eggs

2 cups shredded zucchini (approx. 3 small or 1 medium zucchini)

Place 2/3 cups of chopped pecans in a single layer in pan. Bake at 350 degrees for approximately 6 or 7 minutes, stirring occasionally, until the nuts are lightly toasted.

Shred zucchini.

Place cake mix, milk, canola oil and eggs in mixing bowl. Beat at low speed with an electric mixer for 30 seconds.  Increase the speed to medium and continue mixing for approximately 1 minute - scraping the bowl as necessary.

Stir in shredded zucchini.

Add 2/3 cup of toasted chopped pecans.

Stir until well-combined.

Pour batter evenly into 2 lightly greased loaf pans.  Sprinkle remaining 1/3 cup chopped pecans evenly over batter.

Bake at 350 degrees for approximately 40 minutes or until a long wooden pick comes out clean when inserted in the center. 

Cool in pans on a wire rack for 10 minutes.

Remove bread from pans to wire rack and let cool at least 20 minutes before cutting.

Pecan Cinnamon Bun Bread

I confess that I am a "dunker"! I LOVE to "dunk" any kind of coffee cake, donut or cinnamon roll in my coffee. 

If any of you like "Monkey Bread" then you are going to LOVE this recipe.  Think of it as "Extreme Monkey Bread"! 

I have been making this recipe for some 20 years and I have to say that it is one of my very favorite breakfast splurges!

I hope you enjoy it, too!

1 stick butter

1/2 cup brown sugar, packed

1 teaspoon cinnamon

4 oz. Butterscotch pudding mix (NOT instant)

25 oz. pkg. homestyle frozen rolls

1/3 cup chopped pecans

additional 1/3 cup chopped pecans (optional)

Melt butter, brown sugar and cinnamon in saucepan over medium-low heat; stirring frequently.

While butter mixture is melting in saucepan, grease Bundt pan well.

Sprinkle chopped pecans in bottom of prepared Bundt pan.

Place frozen rolls on top of pecans. Sprinkle dry pudding mix evenly over frozen rolls.

Continue stirring butter and brown sugar mixture until butter is melted completely and mixture is blended well.

Pour this mixture over everything in the Bundt pan. If desired, you may sprinkle an additional 1/3 cup chopped pecans on the top of this mixture in pan.  

Cover pan loosely with wax paper and allow to sit on counter overnight in a draft free area.

This is what it will look like the next morning after you remove the wax paper prior to baking.

Bake in 350 degree oven for 25-30 minutes. 

*Note: I usually cover mine loosely with a piece of aluminum foil after about 15 minutes so the top does not overcook.

Remove from oven.

Invert onto serving plate.

FUTURE "DUNKER" IN TRAINING

Cheatin' Bread

Preheat oven to 325 degrees.

Place stick of butter in bottom of Bundt pan and place in preheated oven to melt butter.

After butter is melted, remove pan from oven. 

Open both packages of crescent rolls, but DO NOT unroll the dough! Put the 2 lengths of dough together to form a circle. Pinch the ends together to seal tightly. Place circle of dough in Bundt pan and place in oven.

Bake for 30 minutes or until light golden brown.

Remove from oven. Invert bread onto serving platter and serve while hot.

Southern Buttermilk Cornbread

My husband is a huge cornbread lover and I, on the other hand, was not a big fan of cornbread growing up. Needless to say, it was necessary for me to learn to make Buttermilk Cornbread if we were to stay married for any length of time.  I am happy to report that I did learn to make it and we are still together -- soon to be 31 years!

After many times of trial and error, this is the recipe that will put a smile on my southern man's face every time!

2 cups Self-Rising Cornmeal

1/4 cup oil  

1 egg

2 Tablespoons sugar

1 1/3 - 1 1/2 cup buttermilk (to desired consistency)

2  Tablespoons oil to grease skillet

*** NOTE:  To be TRULLY southern, replace the oil with bacon drippings -- both to grease the skillet, as well as in the cornbread mix itself!

Preheat oven to 425 degrees.

Put approximately 2 Tablespoons oil in cast iron skillet and place in oven to preheat.

Mix first 4 ingredients together.

Add buttermilk.

Stir until well combined. (Will be about the consistency of pancake batter.)

Remove preheated skillet from oven and tilt skillet to allow oil to coat bottom and sides of iron skillet well.

Pour batter into hot skillet.  (Skillet will sizzle as batter is poured in.)

Bake in 425 degree oven for 20 - 25 minutes.

Remove from oven and invert onto serving plate.

 

Rub butter all over top of cornbread until melted.

Slice and serve. 

My family loves it with honey.  (This is one of my taste testers.)

 

Best Ever Banana Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1 teaspoon ground cinnamon (optional)
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped *
Brown sugar

* Can substitute chocolate chips, or omit altogether.

Preheat oven to 350 degrees F and lightly grease a 9" x 5"-inch loaf pan.
In a large bowl, combine the flour, baking powder, cinnamon (if desired) and salt; set aside. 


Mash 2 of the bananas with a fork in a small bowl so they still have some texture.

With an electric mixer fitted with a wire whisk, beat the remaining bananas and sugar together until you have a light and fluffy cream.


Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.




 Mix in the dry ingredients just until blended; do not overmix.






Fold in the nuts (or chocolate chips) and the mashed bananas with a rubber spatula.



Pour the batter into prepared loaf pan. Sprinkle brown sugar across top of batter, if desired.

Tap pan on counter to get air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. (Don't worry if the bread has a crack down the middle of the top.) Rotate the pan periodically to ensure even browning.



Cool the bread in the pan for approximately 10 minutes, and then cool completely on a wire rack before slicing.