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BS: First Zucchini bread
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BS: First Zucchini bread |
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Subject: BS: First Zucchini bread From: John MacKenzie Date: 30 Sep 12 - 04:17 PM A friend gave us an enormou8s zucchini, and we cooked half, and made zucchini bread with the rest. It's the first time we have made or tasted it, and we're favourably impressed. |
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Subject: RE: BS: First Zucchini bread From: frogprince Date: 30 Sep 12 - 05:27 PM "first zucchini bread"; I thought this was going to be about the discovery of some of the stuff in an egyptian tomb or somewhere like that. : ) I just finished a small loaf that we acquired a few days ago. Not the first that we've had, but the first that we had this year. Tasty. But why is it called bread instead of cake? : ) |
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Subject: RE: BS: First Zucchini bread From: Bat Goddess Date: 30 Sep 12 - 07:33 PM Here's my mother's recipe for zucchini bread -- still the best zucchini bread I've ever tasted. 4 eggs 2 cups sugar (I use less -- probably somewhere around 1-1/4 cup, if that) 1 cup vegetable oil 2 cups unpeeled zucchini, grated 1 cup chopped walnuts 1 cup raisins 1-1/2 tsp. vanilla 1 tsp. salt (I leave out completely) 1-1/2 tsp. baking soda 3/4 tsp. baking powder (I use no-sodium baking powder) 1 tsp. cinnamon (I usually put in some nutmeg, too) Beat eggs, gradually add sugar and beat well. Add oil and vanilla and beat well. Mix flour, salt, baking soda, baking powder, and cinnamon and add alternately to egg, sugar and oil mixture along with grated zucchini. Add walnuts and raisins and mix thoroughly. Put in to 2 greased loaf pans. Bake at 350°F for 55 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans. Makes 2 loaves. Freezes well. This is the recipe of Ellen Schulz, Milwaukee, Wisconsin. I usually buy a couple zucchinis, grate them, and put 2 cups of grated zucchini into a Zip-loc bag, press it flat (with no air in it) and freeze them until the next time I want to bake some of the bread. I often eat this for breakfast. BTW, it's called a bread because it (like banana bread or nut bread) is considered a "quick bread" (as opposed to a yeast bread). Linn |
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Subject: RE: BS: First Zucchini bread From: Becca72 Date: 01 Oct 12 - 09:47 AM Yum! No raisins, though. |
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Subject: RE: BS: First Zucchini bread From: John MacKenzie Date: 01 Oct 12 - 11:17 AM Could I add flour? |
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Subject: RE: BS: First Zucchini bread From: pdq Date: 01 Oct 12 - 11:46 AM Zucchini Bread Adapted from several sources Yield: 2 loaves or approximately 24 muffins 3 eggs 1 cup olive or vegetable oil 1 3/4 cups sugar 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped walnuts or pecans (optional) 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional) Preheat oven to 350°F. Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they're pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes. |
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Subject: RE: BS: First Zucchini bread From: Megan L Date: 01 Oct 12 - 12:11 PM MacKenzie you are a Scot you did not have zucchini bread you had courgette bread stop pikin up those fancy furn habits |
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Subject: RE: BS: First Zucchini bread From: John MacKenzie Date: 01 Oct 12 - 01:09 PM Ah think ye'll find that courgette is a furrin word an aw wumman. So awa 'n bile yer heid. |
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Subject: RE: BS: First Zucchini bread From: Megan L Date: 01 Oct 12 - 01:22 PM Ach sit doon or ah'll punch yer ticket twice. MacKenzie is a selfmade man mind you there are a few bits missin. |
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Subject: RE: BS: First Zucchini bread From: John MacKenzie Date: 01 Oct 12 - 02:29 PM Ah'd insult ye, but Mither Nature beat me tae it, pal. |
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Subject: RE: BS: First Zucchini bread From: frogprince Date: 01 Oct 12 - 04:08 PM Ans so this discussion of Zucchini bread contiues, with nuts included... |
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Subject: RE: BS: First Zucchini bread From: KT Date: 01 Oct 12 - 04:09 PM John...."could I add flour" guffaw! |
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Subject: RE: BS: First Zucchini bread From: Bat Goddess Date: 01 Oct 12 - 06:06 PM OOPS!!!! Yes, there is definitely supposed to be flour in my mother's recipe. My error; not hers. 3-1/2 cups to be exact. Note that the above recipe does say to mix in the flour, but I neglected to put the amount in the ingredients list. Sorry! Here's the revised recipe -- 4 eggs 2 cups sugar (I use less -- probably somewhere around 1-1/4 cup, if that) 1 cup vegetable oil 3-1/2 cups flour 2 cups unpeeled zucchini, grated 1 cup chopped walnuts 1 cup raisins 1-1/2 tsp. vanilla 1 tsp. salt (I leave out completely) 1-1/2 tsp. baking soda 3/4 tsp. baking powder (I use no sodium baking powder) 1 tsp. cinnamon (I usually put in some nutmeg, too) Beat eggs, gradually add sugar and beat well. Add oil and vanilla and beat well. Mix flour, salt, baking soda, baking powder, and cinnamon and add alternately to egg, sugar and oil mixture along with grated zucchini. Add walnuts and raisins and mix thoroughly. Put in to 2 greased loaf pans. Bake at 350° for 55 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans. Makes 2 loaves. Freezes well. Linn |
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Subject: RE: BS: First Zucchini bread From: Bobert Date: 01 Oct 12 - 07:29 PM Well, I don't know about bakin'... The P-Vine, however, does... She usually makes 8 "loafs" of zucchini bread but our plants didn't do well but... ...she also makes 8 loaves of "pumpkin bread" and we've got the punkin... Some folks call this a summer squash... It's kinda tan colored and has a big ball at one end and crooked neck and real smooth... This one is about 15 pounds... Hmmmmmm??? Maybe make 16 loaves to make up for the zukie-bread that didn't get made... To me??? They both taste 'bout the same... As in yummy.... B~ |
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Subject: RE: BS: First Zucchini bread From: LadyJean Date: 02 Oct 12 - 12:54 AM Hollowfox makes a great zucchini cake. |
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Subject: RE: BS: First Zucchini bread From: Bat Goddess Date: 02 Oct 12 - 09:10 AM I've made it with yellow "summer" squash in a pinch (or just because I had it). There's lots of flexibility. A baking friend of mine says one of her friends often uses cucumbers... (I prefer to save cucumbers for fruit salad instead of or to complement melon). Linn |
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Subject: RE: BS: First Zucchini bread From: John MacKenzie Date: 02 Oct 12 - 10:56 AM I often make banana bread. I have a jar of raisins soaking in rum,even now. Just so as I can add them to the mixture, should the need arise. They also work well in muffins! |
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Subject: RE: BS: First Zucchini bread From: pdq Date: 02 Oct 12 - 11:57 AM Candied dates from southern California can be cut into tiny pieces and added to squash or banana breads, but dates are slightly more costly drugs. |
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Subject: RE: BS: First Zucchini bread From: open mike Date: 02 Oct 12 - 02:14 PM Bobert..that sounds like butternut squash..."Some folks call this a summer squash... It's kinda tan colored and has a big ball at one end and crooked neck and real smooth." http://en.wikipedia.org/wiki/Butternut_squash oh, by the way, my sympathies if you actually have to BUY zucchini August 8: Sneak Some Zucchini onto Your Neighbor's Porch Day (or night) http://www.almanac.com/blog/gardening-blog/zucchini-fertility-spawns-annual-holiday |
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Subject: RE: BS: First Zucchini bread From: Stilly River Sage Date: 02 Oct 12 - 03:52 PM Zucchini bread is wonderful, but this year I used a lot of my garden zucchini to make bread and butter pickles. They are to die for! SRS |
