Summer Zucchini Bread

Summer Zucchini Bread

Aired: Tuesday August 12, 2014 on My Twin Tiers News at Noon

3 cups all-purpose flour

2 ¼ cups white sugar

1 tsp. salt

1 tsp; baking powder

1 tsp. baking soda

3 tsp. ground cinnamon

2 cups grated zucchini

3 whole eggs

1 cup vegetable oil

3 tsp. vanilla extract

1 cup chopped pecans

 

Bourbon Maple Spread

8 oz. softened cream cheese

2 tbsp. bourbon of choice

¼ cup real maple syrup

 

 

 

Basic bread Preparation

Grease and flour two 8x4 inch loaf pans. Preheat the oven to 325 degrees. Mix the flour, salt, baking powder, baking soda, and the cinnamon together in a large bowl. Mix until you have a consistent looking mixture.

 

In a separate bowl, beat the eggs, sugar. Oil, and vanilla until completely mixed. Now add the wet mixture to the dry mixture and stir to incorporate. Again, mix well. Stir in the zucchini and chopped pecans and mix until evenly incorporated. Divide the batter between the two loaf pans and bake at 325 for 1 hour and 10minutes. Cool on a rack for 20 minutes and remove from the pans.

 

Bourbon Maple Spread Preparation

Mix the softened cream cheese, maple syrup, and bourbon in a food processor. Process until smooth and creamy. Move to a sealable container and refrigerate for 2-4 hours before using. Use this great spread on your zucchini bread or any other dessert bread.

   

Yield: 24 servings

Prep time: 20 minutes

Cook time: 1 hour and 10 minutes

 

 

 

 

 


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