I have a membership to America's Test Kitchen, but when I looked for a recipe, it is actually on the cookscountry.com site. Does anyone have a membership to cook's that wouldn't mind looking up this recipe for me? I would be happy to reciprocate with one from the test kitchen. I am looking for the Zucchini Bread recipe. I know that there are 3 different types along with different spreads too.
Thank you for any help.
Thank you ladies for your help. Now I need to buy more zucchini! I did the cook's country one last night, and this morning my son is a fan!
Are you looking for a Zucchini Loaf recipe or one that can also be made into individual mini breads.
I do not have the Test Kicthen's or Cook's Country recipe, yet I do have a very good Zucchini Bread recipe, previously adjusted for use in higher elevations if you are interested.
Contact me directly if you'd like at
____@____.com
And enoy the goodness!
http://pastrybrush.wordpress.com/2008/07/17/oh-sweet-swee...
Not sure if that's what you're looking for, but it seems to be.
I ran accross this one the other day and was thinking of trying it. Looks dilish!
http://www.101cookbooks.com/archives/my-special-zucchini-...
Here you go! All three recipes below...
Zucchini Bread
Makes one 9-inch loaf
Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.
1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon table salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter , melted and cooled
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. Following photos, shred and squeeze zucchini. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.
3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Transfer batter to prepared pan.
4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)
Fruity Zucchini Bread
Makes one 9-inch loaf
Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.
1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon table salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter , melted and cooled
3/4 cup golden raisins or chopped dried apricots
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. Following photos, shred and squeeze zucchini. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.
3. Gently fold yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined. Transfer batter to prepared pan.
4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)
Nutty Zucchini Bread
Makes one 9-inch loaf
Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.
1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon table salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter , melted and cooled
1/2 cup sliced almonds , toasted
1/2 cup toasted and chopped pistachios
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. Following photos, shred and squeeze zucchini. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.
3. Gently fold yogurt mixture, zucchini, and nuts into flour mixture using spatula until just combined. Transfer batter to prepared pan.
4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)
