Archive for November, 2011

Zucchini Bread Blowout

There’s something about quick breads that are so homey, so warm, so feel-good GOOD.  Zucchini bread is obviously no exception and is one of my favorite quick breads (in a long list of favorites).  Unless a specific request is made, you will pretty much always see some form of chocolate chips in my quick breads.  Or at least the ones made with zucchini.  Or pumpkin.  Or banana.  ANYWAY.  This recipe adds in an extra dimension of crunch by using walnuts but please feel free to omit either the walnuts or the chocolate chips or both.  This bread will soldier on without either of those ingredients and still manage to kill your brain with deliciousness.

Zucchini Bread

3 large eggs
1 3/4 cups granulated sugar
2 cups grated zucchini
1 cup (8 ounces) unsalted butter, melted and slightly cooled
1/2 tablespoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons ground cinnamon
1/2teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
3/4 cup semi-sweet chocolate chips

Preheat oven to 325 degrees. Generously grease two 8 x 4-inch loaf pans.

In a large bowl, mix butter with sugar until combined. Add eggs, one at a time.  Mix in grated zucchini and vanilla.

In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.  Stir in walnuts and chocolate chips.

Add dry ingredients to egg mixture and mix until just combined. Divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.

Lightly adapted from Once Upon A Chef.


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Playing Vegetable

In a time of sugar, sugar, and more sugar, I give you a relatively healthy indulgence.  These zucchini carrot bars carry their own weight, needing no frosting or other adornments.  They’re sweet enough to rest nicely among your taste buds and delicious enough to want seconds and thirds.  Don’t worry, though, I have some real sweet treats in the works for you.

Carrot and Zucchini Bars

2 eggs
3/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, applesauce, honey, and vanilla.  Stir in the carrot and zucchini.
In another bowl combine the flours, baking powder, baking soda, ginger, and cinnamon.  Whisk to blend together.  Stir in walnuts.
Add the flour mixture to the wet mixture. Stir until just combined. Spread batter into a lightly greased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Recipe adapted from Real Mom Kitchen.

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