a few things are happening right now. i am blogging per request. success!
without half as much has been my recent attempt(s) to overcome my greatest kitchen challenge. baking. yes, yeast hates me.. or we’re allergic or something. i’ll just say it has a problem with getting its weight up.
so here’s the story.. my friend Ellie is busy farming up in the northeast, leaving me with a surplus of jealousy. au contraire my oven produces these tasty goods while Ms. Ellie faces a surplus of zucchini.. you see the match?
well luckily for all of us, this zucchini ‘bread’ ain’t actually bread. ya, yeast sits the bench for this one and my DH, “MAD” Baking Skills, homer’d this beautiful 9x5 loaf of delicious, moist... mmm. mm.
as i was saying, saying we all have a little zucchini to spare is an understatement. so if you are so enthused, get shredding!
the printer friendlier version
pecan’d zucchini cranberry bread
adapted from allrecipes.com
makes one 9X5 loaf, 1 hr 20 min
1 1/2 c. all-purpose, unbleached flour
1 c. granulated sugar
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 farm fresh egg
1 c. zucchini, shredded
1/2 c. vegetable oil
1/2 tbsp vanilla extract
1/2 c. cranberries, fresh or frozen
1/3 c. pecan, chopped
preheat oven to 350.
in a large bowl, toss together ingredients flour-to-nutmeg. in a medium bowl, mix together zucchini with egg; adding in vegetable oil and vanilla as you go. add wet to dry, folding in egg mixture to flour mixture until just blended. fold in berries and nuts next.
grease all sides of a 9x5 pan with a stick of butter. pour batter into greased pan and bake for 50-60 minutes. when the loaf passes toothpick test, take it out of the oven to cool on a wire rack if you have one.
*note: if you in the slightest way take a liking to raisins, or oatmeal raisin cookies, pack this thing with raisins instead of cranberries. either will please as much as the other.
in a large bowl, toss together ingredients flour-to-nutmeg. in a medium bowl, mix together zucchini with egg; adding in vegetable oil and vanilla as you go. add wet to dry, folding in egg mixture to flour mixture until just blended. fold in berries and nuts next.
grease all sides of a 9x5 pan with a stick of butter. pour batter into greased pan and bake for 50-60 minutes. when the loaf passes toothpick test, take it out of the oven to cool on a wire rack if you have one.
*note: if you in the slightest way take a liking to raisins, or oatmeal raisin cookies, pack this thing with raisins instead of cranberries. either will please as much as the other.
No comments:
Post a Comment