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Hi!

My name is Smita Jacob, I'm a Boston-based travel, fashion, lifestyle and food photographer.

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RECIPE: Walnut & Cranberry Zucchini Bread

If you're looking for something yummy to make this weekend, here are some ideas:

Remember my Zucchini Chocolate Orange Cake? Well, there's that.

It's a tried-tested-and-true-never-fail recipe and it tastes like a really moist Chocolate Cake...nobody has ever noticed the zucchini.  What better way to get your vegetables in?

And here's a new zucchini one to try.   Diana over at exPpress-o made it the other day and it sounds like it was a hit!  I can't wait to give it a go.

walnut & cranberry zucchini bread
(recipe adapted from Simply Recipes)
2 large eggs
1 1/3 c sugar
2 T molasses
2 t vanilla
3 1/3 c grated zucchini
2/3 c roasted walnut oil (or melted unsalted butter or another oil)
2 t baking soda
1/2 t salt
3 c all-purpose flour
1/2 t nutmeg
2 t cinnamon
1/4 t ground cloves
1 c chopped pecans or walnuts
1 c dried cranberries or raisins

Preheat oven to 350F. Combine the eggs, sugar, molasses and vanilla together until well creamed. Stir in the zucchini, oil, salt and baking soda. Add in the flour, a cup at a time, until well blended. Sprinkle in the spices and fold in the nuts and the cranberries.

Butter and flour 2 loaf pans. Divide the batter between the two pans – each will be about half full which will give the loaves room to rise. Bake for 1 hour or until the done – when a skewer inserted into the middle comes out clean. Cool in the pans for 10 minutes and then invert them onto racks until throughly cool. Makes 2 loaves.


I much rather prefer zucchini in sweet rather than savoury dishes.  You?

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