Fall is the season of breads and the second most popular (the first being pumpkin, of course) is zucchini bread. While I love zucchini, previous to the day I made this batch of bread, I couldn't seem to get it right. My zucchini breads were always dry and kind of bland/gross.
I used browsed over two different recipes and mixed and matched/added ingredients as I saw fit. If you're going to experiment with any dessert, I would suggest a bread as it is near impossible to really ruin a loaf. No matter what you add (nuts, chocolate chips, dried fruit, etc.) somehow it always works.
Ingredients:
2 cups shredded zucchini
3 eggs
1 cup brown sugar
1 cup melted butter
2 cups whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoons ground nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped almonds
Directions:
• Grease loaf pans and preheat oven to 350ยบ.
• Press grated zucchini into a strainer to get some of the excess liquid out.
• Beat eggs, sugar and butter together
• Stir in all dry ingredients and then nuts.
• Add drained zucchini. Mix well.
• Pour into loaf pans and cook for 40 minutes (my oven gets ridiculously hot, you may need to cook it for up to 60 minutes).
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