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In Season: Heirloom Apples variety choices and recipes to try
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For some, the idea of entertaining is positively frightening, especially during the Holiday season.Once you have the guest list put together, you develop your menu, write up that...
I used my food processor to grate the zucchini. It did not drain too much during the 30 minutes.
It is taking much longer than the 1 hour and 10 minuted to bake the 2 loaves. I have tasted the end of one loaf and it is delicious. Worth the wait. Next time I will squeeze more water out of the zucchini.
A couple summers ago my grandfather was over run with Zucchini, I must have tried every Zucchini recipe known to man just to use them all but one of my favorites was always Zucchini bread, I especially enjoyed those recipes that were more savory instead of sweet. A few weeks ago I found myself with a few Zucchini and decided to look for something new in the way of Zucchini bread. This recipe has a quite a few more ingredients than I’m used to but it is so worth it. I also put my own little twist on it by baking it in a muffin tin for individual portions instead of a loaf pan. This bread is great in the morning with that first cup of the day and even better at dinner time accompanying a simple pasta dish in place of garlic bread.
I used my food processor to grate the zucchini. It did not drain too much during the 30 minutes.
It is taking much longer than the 1 hour and 10 minuted to bake the 2 loaves. I have tasted the end of one loaf and it is delicious. Worth the wait. Next time I will squeeze more water out of the zucchini.
A couple summers ago my grandfather was over run with Zucchini, I must have tried every Zucchini recipe known to man just to use them all but one of my favorites was always Zucchini bread, I especially enjoyed those recipes that were more savory instead of sweet. A few weeks ago I found myself with a few Zucchini and decided to look for something new in the way of Zucchini bread. This recipe has a quite a few more ingredients than I’m used to but it is so worth it. I also put my own little twist on it by baking it in a muffin tin for individual portions instead of a loaf pan. This bread is great in the morning with that first cup of the day and even better at dinner time accompanying a simple pasta dish in place of garlic bread.
On February 15, 2008, 10:09 am annie perle said:
I used my food processor to grate the zucchini. It did not drain too much during the 30 minutes. It is taking much longer than the 1 hour and 10 minuted to bake the 2 loaves. I have tasted the end of one loaf and it is delicious. Worth the wait. Next time I will squeeze more water out of the zucchini.
On November 15, 2007, 3:21 pm foodieprincess said:
A couple summers ago my grandfather was over run with Zucchini, I must have tried every Zucchini recipe known to man just to use them all but one of my favorites was always Zucchini bread, I especially enjoyed those recipes that were more savory instead of sweet. A few weeks ago I found myself with a few Zucchini and decided to look for something new in the way of Zucchini bread. This recipe has a quite a few more ingredients than I’m used to but it is so worth it. I also put my own little twist on it by baking it in a muffin tin for individual portions instead of a loaf pan. This bread is great in the morning with that first cup of the day and even better at dinner time accompanying a simple pasta dish in place of garlic bread.