Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...
Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.
When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...
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.