Friday, 28 May 2010

Recipe 18 - Carrot-Zucchini Bread with Candied Ginger

Let's do this thing!

I'm nutty for vegetables and so is he, so it's about time we made a vegetable quick bread. I've got a little experience making banana bread and we made dandelion/edible flower bread recently, but I've never tried anything beyond that.

I found the Baking with Lisa blog while looking for Fresh Ginger Cake photos and tips. Her presentation is outstanding, and she seems to have a much higher success rate than me. Let's hope it rubs off. She adapted this recipe from from Sur la Table’s Eating Local. The recipe made two loaves, so I have halved the recipe.

In his vernacular, zucchinis are courgettes and canola oil is rapeseed oil. Rapeseed fields are common in North Yorkshire, and they're bright yellow and beautiful at this time of the year. I wish I was there to see them.

Carrot-Zucchini Bread with Candied Ginger

192g (1.5 c) all-purpose flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp baking powder
1/2 tsp kosher or sea salt
1/4 cup minced candied ginger
1 1/2 large eggs
1/2 cup canola oil
130g (2/3 c) sugar
1 tsp vanilla extract
~80g (1/2 c) coarsely grated carrots
~80g (1/2 c) coarsely grated zucchini

1. Preheat the oven to 325F. Grease a 8.5×4.5 inch loaf pan, or line it with foil or parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda. Whisk in the salt and candied ginger.
3. In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking hard until well combined. Stir in the carrots and zucchini.
4. Add the dry ingredients to the egg mixture and stir/fold until just blended. Pour into the loaf pan.
5. Bake for 40 minutes to an hour, or until the loaf is firm to the touch and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then unmold onto a cooling rack to cool completely.

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