Sunday, August 5, 2012

Hello, Zucchini Bread.

Like many of you, I subscribe to umpteen e-mails/newsletters.  It's a vicious cycle like my former magazine subscription addiction and I find it difficult to stop, but that's another psycho-babble post for another time.  

This past week I received a newsletter from The Gourmandise School of Sweets & Savories, where I took a macaron class earlier this year. In addition to promoting new classes they are offering, they always include a recipe to entice you. This week it worked and I made this lovely quick bread, Zucchini and Strawberry Jam Bread. Moist, delicately sweet and summery, it's a quick way to whip something up to bring to a winding-down summer cookout or any gathering of friends, family and food. And I think it's a flexible recipe, if you're not crazy about strawberry jam, why not use apricot jam? Also, I opted to not use the sliced strawberries.

Zucchini & Strawberry Jam Bread (courtesy of The Gourmandise School of Sweets & Savories)

This  recipe makes about 6 muffins or small loaves and one medium loaf, but can easily be doubled.

In a medium bowl, whisk together:
3/4 cup plus 2 Tbsps flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

In a larger bowl, whisk together:
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1/4 cup strawberry jam 

Set aside:
1 cup grated zucchini
1/2 cup sliced strawberries

1) Whisk together your flour, salt, baking powder, baking soda and cinnamon.
2) In another bowl, whisk together the egg, oil, sugar and jam.  Add the zucchini and mix until combined.
3) Fold in flour and mix until just combined.
4) Pour into muffin pans or molds and bake at 350 for 15-20 minutes for smaller and 25 minutes for larger loaves.  Before baking, arrange strawberry slices over the batter.

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