Dry - Dense Zucchini Bread
kaelkriver
14 years ago
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annie1992
14 years agoRelated Discussions
The Great Trans -Atlantic Zucchini Bread Challenge
Comments (27)oh Flora, what is a Garbanzo or Chick Pea called over there? My friend and I were on the phone and I was teasing him about taking him on an American Vegetable tour when he comes in September. Apparently some veggies are named differently over there. Chick Pea is Chick pea That's right, they have aubergines and courgettes.... egg plant and zuke I remember being in a supermarket in the UK with an American med student and ozzie Physical therapist, and a huge but good natured debate that went on for hours, well into pub time! alcohol help but basically our dispute was courgette in UK, Zuke in USA (can't even spell it) and baby marrow in OZ! American miss out on the greatest of UK fav veg Runner beans which I assumed moving here last year, was a Europian veg, looked it up and found it was native of New England where I am living! the scarlet runner is old fashioned, furry and get tough and stringy quickly, I like polestar smooth not stringy or tough until very old, prolific, and I shudder to tell you where you can get them, incase I can't buy any next year! also people in the know in the UK call broccoli calabrese, but broccoli that is so amazing it ranks with asparagus is purple sprouting broccoli ! I will share but trust me I will be upset if I can't get any, Thompson and Morgan, sold out at the mo on PSB....See MoreHelp Me Disguise Dry Zucchini Bread
Comments (5)Vegetable and fruit breads, unless you leave out all the oil or fat, are usually so moist - that is what they are known for - moistness. I don't even know how to make a dry vegetable/fruit bread unless I short other moisture sources. If your zucchini recipe is too dry next time, grate in a mango, peach, apple. some plumbs, berries, pineapple or/and??? Maybe you need a new recipe. There are thousands of them for these kinds of breads. Jim in So Calif...See MoreMocha Zucchini Bread
Comments (13)Lars, when I have zucchini that "hides" and I don't find it until it's too big to make a nice vegetable dish, then I make zucchini candy, zucchini pickles or relish or zucchini bread or muffins. I only have zucchini that big, though, for about a month or two in the summer, the rest of the time it's just too expensive to buy enough zucchini to make bread! This recipe takes 4 cups grated, and makes two loaves. Seagrass, I knew I'd like the addition of mocha, as well as the almond extract in this recipe, but I didn't read the recipe carefully, melted the butter and just stirred everything together in the bowl. It worked for me, sometimes I just get lucky! You can use a mixer, with that shoulder. I do hope you are feeling better... Mocha Zucchini Bread 4 cups grated zucchini (from about a pound and a half of zucchini) 2 1/2 cups all purpose flour 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups granulated white sugar 2 eggs 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted 1/2 teaspoon instant coffee granules 1/2 teaspoon almond extract 1 Drain excess moisture from grated zucchini: Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. 2 Preheat oven, prepare loaf pans: Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter. 3 Whisk together flour, cocoa, baking soda, salt, cinnamon: Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined. 4 Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.)Add the melted butter, instant coffee granules, and almond extract and beat until smooth. 5 Stir zucchini into sugar egg mixture, add flour mixture: Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition. 6 Divide batter into pans and bake: Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. 7 Cool: Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife. Martha, my next loaf is orange chocolate chip zucchini bread! Annie...See MoreTweaking my zucchini bread to make it more healthy
Comments (13)here's a very good recipe for zucchini bread. I made 6 large muffins and 1 small loaf pan with this recipe. Ingredients 3 cups grated fresh zucchini about 4 zucchini 3 cups all-purpose flour 2 teaspoons baking soda 2 1/2 teaspoons ground cinnamon (I used china cassia) 1 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/4 teaspoon kosher salt 3/4 cup butter (melted 30 seconds in microwave) 1 cup chopped pecans optional (I use sunflower seeds) Preheat the oven to 350F. Grease two 8x4-inch loaf pans. nonstick spray works well. Set aside. Place the grated zucchini in colander in the sink while you continue. Mix sugar, eggs, vanilla, salt, and butter in a large bowl. Add flour, baking soda, and cinnamon, and whisk in until just combined. Stir in grated zucchini until just incorporated. Add nuts, if using, and stir in until just combined. Divide batter between prepared loaf pans. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.*** (25 min in my convection oven) Cool in pans for 10 minutes. Run a butter knife around the edges; remove zucchini bread onto wire racks. Dave...See Moretriciae
14 years agokaelkriver
14 years agoannie1992
14 years agokaelkriver
14 years agoannie1992
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14 years agoLisa_in_Germany
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14 years agoTerrapots
14 years agokaelkriver
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2 years ago
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