October 2, 2013

In the Kitchen: Almond Zucchini Bread

As summer turns into fall, it is easy to still find an abundance of zucchini. I always seem to have extra in the fridge, so when the first cool morning happened I wanted something warm and comforting for breakfast I turned to this recipe. Zucchini bread can be a little boring, so added additional flavor with almonds. The ones in the better get soft and sweet, while the ones of top get toasty and delicious. The altering texture adds a great dimension in this sweet bread. 


Almond Zucchini Bread 

1 large zucchini, grated (1 cup)
2 large eggs
1/2 cup vegetable oil 
1/2 cup light brown sugar, packed 
1/2 cup granulated sugar 
1 1/2 teaspoons cinnamon 
1/2 teaspoon nutmeg 
1 tablespoon vanilla extract 
1 tablespoon almond extract 
1 1/2 cups all purpose flour 
1/2 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 cup  + 2 tablespoons almonds

Preheat oven to 350. Lightly grease and flour and 9x5 inch loaf pan. In a large bowl, whisk together eggs, vegetable oil, and sugar. In a small bowl, sift together flour, baking powder, and baking soda. Add flour mixture to egg mixture. Stir in zucchini, 1/2 cup almonds, cinnamon, nutmeg, and extracts. 

Pour batter into loaf pan and top with remaining almonds. Bake for 45-60 minutes, or until a tester toothpick comes out clean. Allow to cool in the pan for 10 minutes, and then invert onto a drying rack. Serve at warm with butter or at room temperature. 




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