Thank you Alice for the amazing tip on the easiest apple pie ever! I now have a packet of puff pastry in my freezer for those last minute dessert needs.
So we’ve explored quite a few fruit desserts recently, but how about a sweet vegetable bread?
Being the end of summer here in Minnesota everyone has an overabundance of zucchini from their gardens, so why not make bread with it?! This recipe from Leite’s Culinaria intrigued me because of the addition of carrots and candied ginger to a basic zucchini bread recipe. Yum!
I grated the zucchini and carrots in my greatly loved, ancient but usable food processor.
They can very easily be grated with a hand grater as well. Just take care with your knuckles!
See, so pretty!
My friend and sous chef Karen measured out all the dry ingredients.
We got to try the candied ginger, which was delicious and quite expensive. After a bit of poking around, I think I might try to make my own as it doesn’t look too difficult to do. David Lebovitz has a lovely recipe that I mean to try shortly.
I mixed the eggs in the mixer until they were frothy,
then added sugar, oil and vanilla. Once they were all well combined
I tossed in the shredded veggies and mixed those in as well.
At that point the dry ingredients were tossed in all at once and stirred together just until combined.
While I was mixing and combining, Karen had gotten a loaf pan and a muffin pan all ready for the batter by greasing them with spray oil.
We filled the baking pans and into the oven they went.
Because the recipe gave baking directions for the loaf but not the muffins, I improvised and checked the muffins at 30 mins. They were perfectly done.
They looked like party muffins with the green and orange flecks and then every once in a while there was a spicy chunk of candied ginger to liven things up.
The loaf baked for a full hour at 325°F/162°C.
It was quite delicious plain, but slathered with butter is even better.
I experimented with the zucchini loaf and some sharp cheddar in trying to make a grilled cheese sandwich. It was quite tasty, but the slices of the bread should be very thin to allow the cheese to melt before the bread starts to burn.
CARROT-ZUCCHINI BREAD RECIPE
via Leite’s Culinaria
Makes two loaves or 24 muffins
Nonstick cooking spray
3 cups sifted unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup minced candied ginger
3 large eggs
1 cup canola oil
1 3/4 cups sugar
2 teaspoons vanilla extract
1 cup carrots, peeled and grated
1 cup zucchini, grated
1. Preheat the oven to 325°F (162°C). Coat two loaf pans with nonstick cooking spray or butter. You could also make them in two muffin tins.
2. Sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger.
3. In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.
4. Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. Divide the batter evenly between the pans.
5. Bake until the zucchini bread is well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour for a loaf pan or 30 minutes for muffin tins. Let the zucchini bread cool in the pans on a rack for 10 minutes, then invert them and finish cooling them right side up on the rack. Of course, a thin slice for the cook while the loaves are warm isn’t out of the question.