Zucchini Bread


yet another batch:

Barry Cream Cheeze Zucchini Bread With Cherries (and approcots)

3 eggs
2 Cups golden brown cane sugar
1/2 cup unsalted butter
1/2 cup canolla oil
1T vanila
2 cups shredded giant zucchini
1 1/2 cups dried cherries and aprocots soaked in wine

--- dry ingredients
3 cups gold medal enriched-unbleached-unbromatted bread flour.
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
1 ground nutmeg (1t) 

1/3 cup pinion nuts sprinkled on the top and kind of pushed into the surface of the doe.

baked in my oven @350 degrees for 40 minutes.
+ 10 minutes because the knife came out wet.  am not sure whether the butter and extra sugar and/or the zucchini made the difference here.  we will know more when we open a loaf ... they are chilling now.


Delux Pumpkind Pie Zucchini Bread With Cherries

-- wet ingredients
3 eggs
2 Cups golden brown cane sugar
1 cup unsalted butter
1T vanila
2 cups shredded giant zucchini
1 1/2 cups dried cherries soaked in wine

--- dry ingredients
3 cups gold medal enriched-unbleached-unbromatted bread flour.
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves

1/3 cup pinion nuts sprinkled on the top and kind of pushed into the surface of the doe.

baked in my oven @350 degrees for 40 minutes.
+ 10 minutes because the knife came out wet.  am not sure whether the butter and extra sugar and/or the zucchini made the difference here.  we will know more when we open a loaf ... they are chilling now.





a QR code for these loafs

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Pumpkin Pie Zucchini Bread with Cherries

3 eggs (from local farm)
1 1/2 + cup of golden brown cane sugar
1 cup canola oil (Kroger)
1 tabelspoon vanilla
2 cups food processed  giant zucchini
1 cup dried cherries soaked in brandy

3 cups gold medal enriched-unbleached-unbromatted bread flour.
1 teaspoon baking powder
2 teaspoon baking soda (* note the traditiona recipe calls for 1t)
1/2 teaspoon salt
3 teaspoons pumpkin pie spice (composed in bulk from Fred Meyer)
1/4 teaspoon ground cloves

1/3 cup pinion nuts sprinkeled on the top and kind of pushed into the surface of the doe.

baked in my oven @350 degrees for 40 minutes.


----  another batch ---
+ 1/2 cup sugar
+ 1 teaspoon freshly ground nutmet
+ 1/2 cup walnuts

Making more batches, mostly for Harvest Mayhem trading. 



Here is the recipe i am using:

3 eggs (from local farm)
1+ cup of golden brown cane sugar
1 cup canola oil (Kroger)
1 tabelspoon vanilla
2 cups food processed  giant zucchini (1 cup was frozen from last batch)
1 cup raisins (bulk fred meyer)

3 cups gold medal enriched-unbleached-unbromatted bread flour.
1 teaspoon baking powder
1 1/2 teaspoon baking soda (* note the traditiona recipe calls for 1t)
1/2 teaspoon salt
3 teaspoons pumpkin pie spice (composed in bulk from Fred Meyer)
1 teaspoon nutmeg (fresh ground)

1/3 cup pinion nuts sprinkeled on the top and kind of pushed into the surface of the doe.

baked in my oven @350 degrees for 40 minutes.

batch came out pretty good ... for the toothlessfoodie the raisens are prefered to walnuts.





Honey Ginger Zucchini bread

zoom to FB picture.

These giant Zucchini are from our Sustainable Renton Community farm.  They were left over from the farm stand a couple weeks ago.  Thing is these ginat monsters have very large seeds inside, so many applications are not indicated.  I peeled and cut out the seeds and shredded them in a food processor.  Four small loafs almost exactly according to this recipe even using the 1c of honey, are in the oven now, 350 degrees to come out in 40 minutes. 

Oh and i doubeled the amount of ginger (2t rather than 1t) and the amount of nutmeg ... hence the title of my opus. __________________________________________________________________

And a previous batch fromm the same farmstand ...

I used this recipe, only i used sugar instead of honey, and butter instead of vegetable oil and maybe twice the amount of ground ginger and maybe a bit more zucchini than called for. oh and rasisens instead of walnuts and pinion nuts on top.


It was good but the 25 minutes at 350 degrees in these small loafs still left it doey in the center.  Mabe better to always check it with a knife and not totally rely on the timeing.

Woopse ... it should have been 40 minutes @ 350 degrees ... see here

Tags

  1. food
  2. zucchini bread
  3. item 17804
  4. farmstand
  5. sustainable renton
  6. toothessfoodie
  7. selfie

Comments


Seth says
seth 2015-08-22 10:35:24 18650

loafs of last 2 batches labeled and ready for trading after the farm stand ...


....................................................................................................................................

the lable




see this item for more context on my egotistical selfie.

Seth says
(;-)) 2015-09-19 09:50:20 18650
So you get 3 loafs of what weight or size (pic can't tell) out of what recipe. May try it soon.  Which recipe do you recommend for the first try?

yes i get 3 loafs from 3x5 baking tins from this recipe.  if you go with bigger or smaller loafs or muffins, you would need to adjust the cooking time accordingly.  That baking time is probably the most important ingredient of successful sweet bread.  I strongly recommend the knife test, and not relying on recipe timing recommendations ... a knife stuck in should come out with no dough still sticking to it.  

I wold start with the original recipes (or other ones easily found on the web), not with my dinked ones.  I was playing with honey/sugar, butter/oil and more/less soda.  I'm not sure whether putting in more soda helps at all ... might just contribute  to a unpleasant after taste ... i'm going back to the original when i do the banana bread.  if it comes out good and i have any left over i'll send you a loaf. 

Seth says
woopse, i meant 4 loafs. 

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