Chocolate Chip Zucchini Bread and many more

zucchini bread 1
While in a doctor's waiting room I was excited to find the May 2011 issue of the Food Network magazine to look through. I LOVED this page of mix and match ingredients that you can use to make any type of bread you want. We used zucchini, chocolate chips and walnuts (and skipped a glaze) but I plan to try many more combinations!
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Prep:
Preheat oven to 350 degrees. Lightly butter one 9x5 inch loaf pan or three 6x3 inch mini pans.
For the batter:
Mix 1 1/4 c flour, 3/4 c sugar, 1 t each baking powder and salt, and 1/2 t each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2).
In a medium bowl, whisk 2 eggs, 1/2 c cooled melted butter or vegetable oil, 1/2 c plain yogurt or sour cream, 1 t vanilla extract and 1 citrus zest (optional).
Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
Bake:
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35-40 min for mini loaves. Cool 30 minutes in the pan on the rack, then turn out onto the rack to cool completely.

3 comments:

Chicago Cuisine Critique said...

Yum! Sounds delicious. :) I love the magazine page you ripped out. I may have to try this for myself. I was just saying I wanted to make some banana bread this weekend. I may have to try it your way. :)

Snowmanlover said...

YUM! Wish you had a "subscribe by email " button so I can get your all your posts! Love your blog!

Marci said...

I used to have the email subscribe link on there, but it seemed like most people were using Blogger and Facebook so I took it off...maybe I'll add it back on though. I'm glad you enjoy the blog :-)!