Tweaking my zucchini bread to make it more healthy
l pinkmountain
6 years ago
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lindac92
6 years agoplllog
6 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 MoreDry - Dense Zucchini Bread
Comments (22)I lost my DH's prizewinning zucchini recipe, in one of my many recipe files so came here. I tried Khandi's recipe with the pineapple, raisins and nuts and it came out moist and delicious. I cut the sugar down by at least a quarter cup, added extra raisins and walnuts (which I'm trying to use up). My bread also stuck to the bottom of the pan even though I oiled it well, didn't flour it. I don't recall that happening with the lost recipe so thought I would add my experience for anyone who hasn't tried the recipe yet. Next time, I'll use flour, parchment, waxed paper or something to make removing easier. My zucchini are few (but organic) but one did grow pretty large and it was the perfect size to make this bread. I used crushed pineapple, very well drained. Next time I'll chop the wedges down but I was in a hurry. Thank you everyone for posting these recipes which I've printed out....See MoreZucchini bread. Can't believe I did that.
Comments (21)Actually, it is kind of funny, Annie, in a slap your forehead and roll your eyes kind of way. To top it off, this morning I discovered a pint of expensive organic ice cream left in the fridge not the freezer. I put it in there to soften it because it was hard to scoop and forgot it. The only thing getting soft is my brain. Grainlady, it is encouraging to hear that you screw up sometimes too! In this case, I cannot see putting good ingredients after bad. Maybe I will throw it out for the foxes to eat. They seem to eat pretty much anything and have strong jaws....See Morel pinkmountain
6 years agoparty_music50
6 years agolast modified: 6 years agoBumblebeez SC Zone 7
6 years agolindac92
6 years agoplllog
6 years agotackykat
6 years agolindac92
6 years agoplllog
6 years agoengrgirl
6 years agobragu_DSM 5
5 years agolast modified: 5 years ago
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