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Cookbook Award Finalists

IACP

It's cookbook award season!


Browse our IACP Finalists' Guide for your favorite (or perhaps soon to be favorite) cookbooks and vote in our IACP Cookbook awards straw poll.


Check back from now until the IACP awards on April 22nd to enjoy our cookbook finalists' profiles.


PEGGY FALLON

Feeding the Famished O'Foodie

I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...

FOODIE PAM

What's Cooking March, 2010

While it may not seem like Spring yet, the official start of Spring is just a few weeks away.  For the March magazines, the transition from winter to spring...

SOPHIA MARKOULAKIS

In Season: Cauliflower

Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...

FOODIE PAM

Rose's Heavenly Cakes by Rose Levy Beranbaum (John Wiley & Sons, Inc, 2009) is a 2010 IACP Cookbook awards finalist in the Baking: Savory or Sweet category. For...

Zucchini Bread with Toasted Pecans, Mushrooms, Garlic & Herbs

RECIPE DETAILS & ACCESS

Zucchini Bread with Toasted Pecans, Mushrooms, Garlic & Herbs

(Project Foodie, 2007)

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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.




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