Dry - Dense Zucchini Bread
kaelkriver
15 years ago
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annie1992
15 years agoRelated Discussions
Oh man - zucchini bread is so delicious
Comments (16)Here are my favorites: Zucchini Bread This is one of the ways to take a perfectly healthy vegetable and make it edible. My favorite zucchini bread recipe comes from The Taste of Appalachia by Lyn Kellner. Makes 2 loaves. Ingredients 3 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 ½ teaspoons cinnamon 3 eggs 2 cups sugar 1 cup vegetable oil 2 teaspoons vanilla 2 cups grated raw zucchini (or summer squash) 1 cup chopped pecans Mix first four ingredients in a bowl. In a large bowl, beat eggs well, then add sugar, oil, and vanilla and beat until fluffy. Stir in zucchini. Add dry ingredients and the pecans and stir until moistened. Put the batter in two well greased 9x5x3 inch loaf pans and bake for 1 hour at 350 degrees F. Let cool 10 minutes and remove from pan. Zucchini Bread This is a little more work than the quick version. In the heart of zucchini season, youÂll enjoy this bread fro a change. This recipe is adapted from a Taste of Home flyer. Makes 1 loaf. 1 tablespoon dry active yeast ½ cup warm water â cup warm milk â cup sugar 3 tablespoons butter, softened 2 tablespoons grated orange peel ½ teaspoon salt 1 ½ cups shredded zucchini â cup raisins ¾ cup whole wheat flour ¾ cup all-purpose flour 2 teaspoons pumpkin pie spice (or a blend of ginger, cinnamon, nutmeg, allspice and mace) 1 â to 2 â cups bread flour In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, and orange peel. Mix well. Add the zucchini, raisins whole wheat floor, all-purpose flour, salt and pumpkin pie spice. Add enough bread flour to form a soft dough. Knead the dough on a floured surface (5-10 minutes) until smooth and elastic. Place in a greased bowl. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours). Punch down dough and shape into a loaf. Place into a greased 9x5x3 inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 40 to 45 minutes....See MoreThe 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 MoreBread for meatloaf dense or light?
Comments (6)I recently made some baked meatballs using frozen bread bits. I toasted to thaw, then chopped fine. Using all methods posted above...soak, mix, then pat down firmly...or roll firm for meatballs. Also giving your meatloaf or meatballs some resting time in the fridge before baking, an hour or 4, helps to firm before baking. It made more mini meatballs than expected so i froze the extra. I dropped a few in a frozen soup while heating and they held shape and were deliciously tender. Same with cod or crab cakes. I find if i prep and make them the night before or earlier in the day, the fridge time lets everything 'marry' and stay together while cooking....See MoreZucchini Bread?
Comments (5)That chocolate zucchini bread sounds delicious! Although I always enjoy trying new recipes,here's my faithful standby; a little different from most recipes. I think that's why I like it! Ginger/Lime Zucchini Bread: 1 1/2 cups flour 1 tsp. ground ginger 1 1/2 tsp. baking powder 1/4 tsp. salt 1 cup [or a little less] white sugar 1/4 cup softened butter 2 eggs, beaten slightly grated zest and juice of 2 limes [if small] [or one lemon] 1 cup shredded fresh zucchini 1. Preheat oven to 325 degrees. Grease and flour pan[s], or line bottom with wax paper. 2. Combine all dry ingredients, and mix well. 3. Beat the butter, eggs, lime juice and zest with whisk or electric mixer. Add to dry ingredients along with zucchini, being careful not to overmix, but batter should be smooth, with all dry ingredients incorporated. 4.Pour into pan, and bake for 50 min., or till a toothpick comes out clean when inserted in center. Watch carefully during last few minutes; you want it done, but not overbaked. [It really depends a lot on the type of pan that is used.] If needed, lay a piece of foil over loaf, during last few minutes, to avoid overbrowning. 5. Cool for about ten min.,[or less, depending on the type of pan,] then run a spatula around edge of pan to loosen, and carefully turn onto a wire rack to finish cooling. Immediately, peel off wax paper, if using. Serve with softened butter. This is my family's favorite recipe; my husband and two boys can consume an entire loaf in one sitting! For that reason, I almost always double the recipe, especially when zucchini is plentiful....See Moretriciae
15 years agokaelkriver
15 years agoannie1992
15 years agokaelkriver
15 years agoannie1992
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15 years agoLisa_in_Germany
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15 years agoTerrapots
15 years agokaelkriver
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