Spiced Zucchini Nut Bread


Spiced Zucchini Loaf in Oven

One of my favorite nut loaves is zucchini bread. What’s hard for me to accomplish is producing a moist, flavorful loaf that doesn’t go overboard with spices. I believe that I’ve struck a balance that you’ll love to eat for dessert, for breakfast with coffee or tea or just as a healthy snack!

In this recent attempt I’ve adopted a recipe I found online that actually calls for a tablespoon of curry. You’ll see below that I have omitted this ingredient and made some modifications in hopes of getting a pure winter-spiced loaf.

INGREDIENTS
3 cups grated zucchini (skins on) – You may substitute grated carrots up to 1.5 cups
2 cups white all-purpose flour
1 cup whole wheat flour
3 large eggs
1 1/2 cups chopped walnuts, plus a few to sprinkle on top
2/3 cup raisins
zest of two lemons or oranges (optional)
1/2 cup crystallized ginger, finely chopped (optional)
1/2 cup unsalted butter or substitute
1/2 cup vegetable oil

1 cup cane sugar or brown sugar
2 tablespoons honey or rice syrup
1/2 cup yogurt
1/4 teaspoon allspice
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda

You’ll need (2) 1 pound loaf pans (5 x 9 inches)

INSTRUCTIONS
In a small bowl (#1) combine the walnuts, raisins, lemon zest, and ginger. Set aside.

Preheat your oven to 350°F. Butter or oil the two loaf pans and set aside. You can also line the pans with a sheet of parchment paper. If you leave a couple inches hanging over the pan, it makes for easy removal after baking.

In a large mixing bowl (#2), beat the butter with a fork until smooth (it helps to leave the butter out to get room temperature). Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the 3 eggs and beat well until blended. Stir in the vanilla, yogurt and then the zucchini (& carrots).

In a separate bowl (#3), combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

Use a large wooden spoon to fold in all but 1 cup of the walnuts, raisins, lemon zest, and crystallized ginger mixture careful not to over mix.  Set aside 1 cup of this nut mixture to sprinkle on the tops of the zucchini loaves before baking. Mix the batter just enough so that it’s thoroughly blended.

Divide the batter equally between the two loaf pans. Cover the tops with the nut mixture and press down into the batter with your fingers – this will assure even baking and makes sure the nut mixture will bake into the loaves.

Bake for about 50-60 minutes on a middle oven rack.  Check by sliding a dry knife or wooden skewer into the center of one of the loaves. If it comes out clean, remove from the oven and cool the zucchini bread in the pan on a wire rack for about ten minutes. Run a butter knife around the edges to loosen, turn upside-down and separate from baking tins. Set loaves on wire racks to finish cooling.

Makes 2 loaves.

If you have any results or suggestions to share please post them below! Thanks and happy baking!!

Chris

Caramelized Onion and Gouda Bread


Two of my favorite flavors combine to make this bread so delicious, it’s dangerous. Warning: Do not bake this bread around gluten-free friends!

The savory aroma of onions and cheese will waft from your kitchen with this delicious recipe. Don’t count on having leftovers. You’ll see why when it hits the table and disappears in front of your eyes!

INGREDIENTS:

Caramelized onion and gouda cheese bread.

3/4 Cup Milk or Substitute Almond or Rice
1/2 Cup Filtered Water
1 Egg
4 TBS Softened Butter or Olive Oil
1-1/2 tsp Sea Salt
2 1/2 Cups All-Purpose White Flour
1 1/2 Cups Whole Wheat Flour
3 TBS Raw Cane Sugar
1 Large Onion
2 Cups Grated Gouda Cheese
3 tsp Quick-Rise Yeast

Prepare by chopping the onion and sauteing with 2 tbs olive oil over medium high heat for one minute or until translucent. Then reduce heat to low and caramelize. This will take 15 – 20 minutes. Set aside.

In a large bowl, combine 1-1/2 cups flour, sugar and yeast. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until a uniform ball of dough is formed. Then add 1/3 of caramelized onions to dough and knead to incorporate (about 1 minute). Repeat until all of the onion is kneaded into dough and add one cup of grated cheese – about 5-6 minutes total.  Cover and let rest for 10 minutes.

If making loaves, divide dough in half. Shape each into a long rope. Place ropes on baking sheet (I like to spread sesame seeds between the sheet and the bread to keep it from sticking). Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 375 for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Immediately sprinkle remaining cheese on loaves and watch it melt.

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