New Favorite Zucchini Bread

earnie

earnie

Well-known member
My new favorite Zucchini Bread found on Inn Cuisine. Moist even without the icing. Freezes beautifully.

http://inncuisine.com/fresh-from-the-oven/a-sweet-and-savory-autumn-twist-recipes-zucchini-maple-bread-and-cream-cheese-maple-butter/

Zucchini Maple Bread

1 & 1/2 cup shredded zucchini (unpeeled)

1 cup brown sugar, firmly packed

1 large egg, slightly beaten

1/4 cup oil

1/4 cup maple syrup

1 teaspoon pure vanilla extract or pure vanilla bean paste

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 cup chopped nuts (optional)

1/2 cup chopped dates (optional)

Preheat oven to 325 degrees F for baking.

In a large bowl, combine zucchini, brown sugar, egg, oil, syrup, and vanilla; beat well. Mix in remaining ingredients and pour into a standard size, greased, loaf pan. Bake at 325 degrees F for 65-70 minutes, or until done. Cool 10 minutes in loaf pan. Remove from pan; allow to cool completely on wire rack. This recipe produces 1 loaf.

Cream Cheese Maple Butter

4 ounces cream cheese, softened

1/8 cup butter, softened

1 & 1/2 tablespoons maple syrup

1/2 tablespoon brown sugar

Cream all ingredients together in small bowl until light and fluffy. Transfer to a butter or spread dish and serve with Zucchini Maple Bread. Makes approximately 3/4 cup. Recipe may be doubled or halved if necessary.

Read more: http://inncuisine.com/fresh-from-the-oven/a-sweet-and-savory-autumn-twist-recipes-zucchini-maple-bread-and-cream-cheese-maple-butter/#ixzz0QNCKbOFW

http://inncuisine.com/fresh-from-the-oven/a-sweet-and-savory-autumn-twist-recipes-zucchini-maple-bread-and-cream-cheese-maple-butter/

 
Mmmmm, sounds delicious. Will give it a try. I like that it uses less oil than other recipes

(including my present fave which I'd like to alter in that regard).

 
Maple and dates

I think the maple syrup and the dates make it moist and intense.

 
Thanks Earnie! Now I have FOUR zucchini bread recipes to make when it cools off here smileys/smile.gif

 
Sounds good - I just didn't want to stir a craving for a stack of pancakes smileys/smile.gif

 
Jane, I made a jam, using Ang's zucchini jam rec as a guide; used fresh blueberries as the base and

added the cooked grated zucchini. It was quite good; had a texture of a marmalade. I cooked the grated zucchini for about 30 minutes or so. Really nice dimension.

(Thanks Ang for your recipe!)

 
It is like a marmalade isn't it?? always surprises the heck out of people when you tell them it has

zucchini in it!

 
yes. It has plenty of lemon juice for some added acid. My mom always made a bunch of these for

giving away and for the pantry.

 
i have an irrational fear and loathing of anything Jello,(more)

but love the idea of zuc jam...
please tell me this will work!!!!!!
you may cure my phobia!!!1

 
the jello just lets it set up and adds the flavor. you could try using pectin,

but there wouldn't be a whole lot of flavor, I'm thinking. This is an old midwest recipe for using up those monster zukes

it's not your nice all fruit and sugar type of jam---but makes a nice bread spread that tastes a lot like apricot jam/marmalade(the shreds of zucchini make it look like shreds of orange peel or shreds of apricot) give it a try---you won't be out much in ingredients if you don't like it.

 
We really enjoyed it. I have made it two different ways. (Big Zucchini!) One following Ang's rec

and the other I just added to some blueberry jam that I was making. Both were great. The one using jello was a lil sweeter than I make, but set up perfectly.

"Only you will know" that it has jello in it....If you tell someone, they will detect the flavor, but otherwise, it will be your secret...((Trust me....My FIL thought it was from his raspberry/blueberry garden))

I also found that it was better to really cook the zucchini for a long time...It really adds a nice dimension to a jelly/jam.

I did process them. 10-15- minutes.

Thx again Ang for a fun recipe!

Best,
Barb

 
I'm so glad you're having fun with it. I'm making some this weekend.

I made some pluot/rhubarb jam last weekend, but it hasn't set up real well. made it with sugar and then liquid pectin. It seemed to set up just fine when I tested it, but then after the water bath it was much looser. I'm hoping it will set up a bit firmer with time---the pectin directions say that some jams take awhile to set up.

 
HI Jane, I cooked them for about 1/2 hour. I wanted them to have texture, not be mushy but not be

crunchy.

 
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