Green Street Zucchini Bread
On another board there was a discussion about a go-with for an oriental chicken salad and someone mentioned zucchini bread and Green Street restaurant in Pasadena as that is what they serve with their oriental chicken style salad. I've never been there so I've nothing to compare this recipe to but IMO it is the very BEST zucchini bread I've ever eaten. It doesn't contain any "pumpkin spice" spices as so many of the zucchini bread recipes do and perhaps that's why I like it so much.
It does make two loaves and it does take 2 cups of zucchini. I took it to my sewing group tonight and although there was a smaller group than usual, there wasn't a crumb left and everyone was asking for the recipe.
Matha
GREEN STREET ZUCCHINI BREAD
3 eggs
1 cup salad oil
1 cup each granulated sugar and firmly packed brown sugar
1/4 cup molasses
2 teaspoons maple flavoring
2 cups coarsely shredded unpeeled zucchini (about 3 medium-size)
2 1/2 cups all-purpose flour, unsifted
1/2 cup wheat germ
2 teaspoons each baking soda and salt
1/2 teaspoon baking powder
1 cup finely chopped walnuts, opt.
1/3 cup sesame seeds
Beat eggs until frothy; add oil, sugars, molasses and maple flavoring, and continue beating until mixture is thick and foamy. Stir in shredded zucchini.
In a separate bowl, stir together flour, wheat germ, soda, salt, baking powder, and walnuts (if using) until thoroughly blended; stir gently into zucchini mixture just until blended.
Spoon the batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans. Sprinkle sesame seed evenly over top of each.
Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.
Read more: http://contessabare.proboards.com/thread/39859/green-street-zucchini-bread#ixzz5QNVtbdsj
Comments (7)
8 years ago
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