©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



National Zucchini Bread Day

So yesterday was National Zucchini Bread day and I was going to make a loaf after I dropped off Miss V at school.  Well I got a little side tracked by some wonderful moms.

When we got home yesterday afternoon, I pulled out the Food Network Magazine from May 2011 that had a Mix & Match Quick bread section.

Step One
Choose a flavor - One cup Zucchini, shredded and squeezed dry.

Step Two - Mix-ins (choose up to 1 3/4 cups but no more than 3/4 cups of nuts) I chose one cup of rolled oats and 3/4 cup toasted chopped walnuts.

Step Three - Preheat oven to 350 and lightly butter one 9x5 inch loaf pan or three 6x3 mini pans.

Step Four- Mix 1 3/4 cup flour, 3/4 cup sugar, 1 tsp baking powder and salt, 1/2 tsp baking soda, cinnamon and nutmeg in a large bowl.  Add in the mix-ins from step two.  In a medium bowl whisk 2 eggs 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 tsp vanilla extract and 1 tsp citrus zest (optional).  Stir your fruit or vegetables into the egg mixture, then fold into the dry mixture until just combined.

Step Five - Spread the batter into the pan.  Bake until a toothpick inserted comes out clean, about 55 minutes for a standard loaf or 35-40 minutes for the mini loaves.  Cool 30 minutes in the pan on a rack, then turn out onto the rack to cool completely.

Step Six- Make a glaze.  I chose Cream Cheese.  Whisk 1 cup confectioners sugar, 3tbs softened cream cheese, 2 tbs milk and 1/4 tsp vanilla extract.

It came out really tasty!!!

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