Zucchini Spice Bread with Apple Cider Glaze
Zucchini season is almost over. But! There is still time to make this. This is no ordinary zucchini bread. This is zucchini bread laden with aromatic spices and sweet white chips and topped with an apple cider glaze that sets up hard and crackly like you'd want on a really good donut. This bread is more like cake. This bread is delicious. This bread is made with vegetables, so it's probably healthy. Right? Right.
This picture represents all that remains of two loaves I made yesterday. No, I didn't eat ALL of it, like I wanted to. One whole loaf went in with hubby to work today, and I did share the absent portion of this one with the rest of my family. It's dangerously easy to whip up and I hope you'll give it a try; if you don't usually like zucchini in any way, shape, or form, this just might change your mind.
Zucchini Spice Bread with Apple Cider Glaze (adapted from the Fannie Farmer Baking Book--love, love, love this cookbook)
3 c. flour
1 T. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 c. milk
2 eggs, slightly beaten
1/2 c. vegetable oil
1 c. sugar
2 c. shredded, raw zucchini (no need to peel them)
1 c. white chocolate chips
1 c. chopped walnuts (optional, I left them out)
Gradually add 2-3 T. of apple cider to 1 1/2 c. powdered sugar, stirring until lump-free and smooth. Glaze will be thick but pourable, and translucent.
This picture represents all that remains of two loaves I made yesterday. No, I didn't eat ALL of it, like I wanted to. One whole loaf went in with hubby to work today, and I did share the absent portion of this one with the rest of my family. It's dangerously easy to whip up and I hope you'll give it a try; if you don't usually like zucchini in any way, shape, or form, this just might change your mind.
Zucchini Spice Bread with Apple Cider Glaze (adapted from the Fannie Farmer Baking Book--love, love, love this cookbook)
3 c. flour
1 T. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 c. milk
2 eggs, slightly beaten
1/2 c. vegetable oil
1 c. sugar
2 c. shredded, raw zucchini (no need to peel them)
1 c. white chocolate chips
1 c. chopped walnuts (optional, I left them out)
- Preheat oven to 350 degrees F.
- Grease and flour 2 loaf pans.
- Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and set aside.
- Place milk, eggs, oil, sugar, and zucchini in a large mixing bowl. Add the combined dry ingredients until just blended. Gently stir in the white chips and walnuts, if using.
- Divide batter evenly between the two pans and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
- Remove from the oven, let cool for about 5 minutes, then turn out onto a rack to cool completely.
- When cool, top with glaze (recipe follows). When glaze has set and hardened, serve or store in the refrigerator.
Gradually add 2-3 T. of apple cider to 1 1/2 c. powdered sugar, stirring until lump-free and smooth. Glaze will be thick but pourable, and translucent.
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