Monday, August 31, 2009

Zucchini Spice Bread

Anticipating breakfast, I put together one of my new favorite tea breads -- a spiced zucchini bread. The recipe I am using comes from the now-defunct Penzey's One magazine. Even if the magazine is no longer, Penzey's is still a great source for quality spices. For this bread, I used both the zucchini and yellow squash.



It also calls for canned pineapple. The recipe calls for an 8-oz can; I only had a 20-oz can and decided to go ahead and use all of it, which should have made the bread too wet. But it didn't. I was sure to squeeze the pineapple chunks thoroughly, in order to remove as much liquid as possible.



The only other change I made to this recipe was to use 1/2 brown sugar and 1/2 white sugar where the recipe called for sweetener. This was on a lark, just to see if it made any considerable improvement. I didn't taste any difference in this particular bread, possibly because it's already so dark and sweet.

The finished product looked like this. A little more dense than the last time I made it, possibly because of the additional pineapple. All in all, still tasty. You can see yellow throughout the bread -- not only from the pineapple, but also from the yellow squash.



Farm box ingredients used: zucchini and squash

2 comments:

Anonymous said...

I love Penzeys spices. My in-laws introduced me to the store when visting in Indianapolis years ago. Which magazine issue did you pull this recipe from?

Donut Army said...

Oh, you've been to a retail location - you're so lucky! I have yet to be in one. It looks like I didn't make a note of which issue this came from. However, the recipe is posted below:

Spiced Zucchini Bread
Penzey's One

3 c flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 c pecans, chopped
3 eggs, lightly beaten
2 c sugar
1 c canola oil
2 tsp vanilla
2 c zucchini, peeled and shredded
1 8-oz can crushed pineapple, drained

Preheat to 350.

Sift together flour, baking soda, salt, baking powder, cinnamon and pecans. Set aside.

Combine eggs, sugar, oil and vanilla in mixer. Beat until creamy. Stir in zucchini and pineapple. Add the dry ingredients and stir only until the dry ingredients are moistened.

Pour batter into 2 well-greased and floursed 9x5" loaf pans. Bake for 1 hour, or until toothpick. Cool in pan for 10 minutes.