After a miscommunication with a potential Vegetable Tuesday guest, I ended up repeated the zucchini bread experience from Saturday for my second Vegetable Tuesday. I had planned to make a stir-fry with yellow and green zucchini, left-over onion, and a red bell pepper-- but at the last minute I ran out of time and decided to pop some zucchini bread in the oven before going to a talk entitled "How To Survive Medical School." The talk provided free dinner, and I read my homework during the talk. That's how I survive-- by multi-tasking. Also free-loading.
Because I had the yellow zucchini, I decided to try it out in the zucchini bread. I ran out of a few ingredients along the way and added a few flavors too-- so I've marked the changes I made to the ingredients below. The rest of the instructions are the same as on the previous post.
I found the loaf to be smaller and denser than the previous zucchini bread. The flavor was excellent, however-- sweeter than the green zucchini bread and more interesting. The top crust of bread was the perfect combination of flavors. I think this bread is more unusual than the original Beard Bread, and perhaps worth another try (maybe with the right amount of egg.)
3 eggs -- 2 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini -- 2 1/4 cups coarsely grated, peeled raw yellow zucchini
3 teaspoons vanilla extract -- 2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped filberts or walnuts -- no nuts
Add:
generous dash red cayenne pepper
1/4 teaspoon cardamom
dash orange peel extract
Because I had the yellow zucchini, I decided to try it out in the zucchini bread. I ran out of a few ingredients along the way and added a few flavors too-- so I've marked the changes I made to the ingredients below. The rest of the instructions are the same as on the previous post.
I found the loaf to be smaller and denser than the previous zucchini bread. The flavor was excellent, however-- sweeter than the green zucchini bread and more interesting. The top crust of bread was the perfect combination of flavors. I think this bread is more unusual than the original Beard Bread, and perhaps worth another try (maybe with the right amount of egg.)
3 eggs -- 2 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini -- 2 1/4 cups coarsely grated, peeled raw yellow zucchini
3 teaspoons vanilla extract -- 2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped filberts or walnuts -- no nuts
Add:
generous dash red cayenne pepper
1/4 teaspoon cardamom
dash orange peel extract
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