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Zucchini Bread
Jun. 27th, 2012 06:01 pmAnthony's Cinnamon & Walnut Zucchini Bread
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http://food-porn.livejournal.com/6308178.html#cutid1
Recipe by: Adapted from Lisa and family
Yield: 2 loaves
This recipe produces two moist, hearty, cinnamon-kissed loaves of quick bread perfect for slathering with soft butter and sweet orange marmalade. There's a gluten-free adaptation included -- and since I've tasted both versions, I can testify that they're both fantastic. They also happen to be quick and easy to make. Enjoy!
Ingredients:
3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups grated zucchini (this was about 2 zucchini for me)
1 cup chopped walnuts (optional)
Directions:
*Gluten-free substitution: You can use gluten-free baking mix (not just gluten-free flour) in place of the all-purpose flour above. Alternatively, mix 2 cups brown rice flour (or 1 cup brown rice flour and 1 cup sorghum flour), 1/2 cup potato starch (not potato flour), 1/4 cup tapioca starch, and 2 teaspoons xantham gum. This will make about 3 cups of gluten free flour mixture to substitute for the all-purpose flour above.
Grease and flour two 8 x 4 inch loaf pans (I use Wilton's Cake Release.) Preheat the oven to 325 degrees F. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
In a separate bowl, beat together eggs, oil, vanilla, and sugar. Add the dry ingredients and mix until just combined. Using a spoon, stir in the zucchini and walnuts.
Divide the batter between the two prepared pans. Bake for 40-60 minutes, or until a tester inserted in the middle of the loaves comes out with just a few moist crumbs. Allow the bread to cool for 20 minutes in the pan before turning it out to finish cooling on a cooling rack. Serve with soft butter and orange marmalade.
--------------------------------------------------------------------------------
http://food-porn.livejournal.com/6308178.html#cutid1
Recipe by: Adapted from Lisa and family
Yield: 2 loaves
This recipe produces two moist, hearty, cinnamon-kissed loaves of quick bread perfect for slathering with soft butter and sweet orange marmalade. There's a gluten-free adaptation included -- and since I've tasted both versions, I can testify that they're both fantastic. They also happen to be quick and easy to make. Enjoy!
Ingredients:
3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups grated zucchini (this was about 2 zucchini for me)
1 cup chopped walnuts (optional)
Directions:
*Gluten-free substitution: You can use gluten-free baking mix (not just gluten-free flour) in place of the all-purpose flour above. Alternatively, mix 2 cups brown rice flour (or 1 cup brown rice flour and 1 cup sorghum flour), 1/2 cup potato starch (not potato flour), 1/4 cup tapioca starch, and 2 teaspoons xantham gum. This will make about 3 cups of gluten free flour mixture to substitute for the all-purpose flour above.
Grease and flour two 8 x 4 inch loaf pans (I use Wilton's Cake Release.) Preheat the oven to 325 degrees F. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
In a separate bowl, beat together eggs, oil, vanilla, and sugar. Add the dry ingredients and mix until just combined. Using a spoon, stir in the zucchini and walnuts.
Divide the batter between the two prepared pans. Bake for 40-60 minutes, or until a tester inserted in the middle of the loaves comes out with just a few moist crumbs. Allow the bread to cool for 20 minutes in the pan before turning it out to finish cooling on a cooling rack. Serve with soft butter and orange marmalade.
