Recipe: Lemon zucchini quick bread (make 1 loaf)
Ingredients:
- 1 cup KAF all-purpose flour
- 2 TB granulated sugar
- 1+1/2 tp baking powder
- 1/2 tp salt
- 1/4 tp lemon oil
- 1/4 cup chopped walnuts
- 1/4 cup chopped spicy pineapple preserve
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup evaporated skim milk
- 1 small zucchini, shredded to about 2 cups
Procedure:
1. Sieve together flour, sugar, baking powder and salt.
2. Beat eggs, oil with lemon oil until well blended.
3. Add shredded zucchini into egg mixture. Stir.
4. Add dry ingredients about 1/4 cup at a time. Stir the mixture thoroughly. If the mixture appears too dry, add milk.
5. After the batter is well formed, add in the walnuts and pineapple preserve.
6. Pour into greased 4x8 loaf pan. Bake at 350F for about 1 hour or until the toothpick test is passed.
7. Allow to cool in pan for 15 minutes. Turn out. Let sit overnight before serving.
Results:
3:23pm, all ingredients:
3:39pm, dry ingredients mixed, one zucchini shredded, walnuts and pineapple preserve chopped:
3:42pm, 2 eggs to be beaten:
3:44pm, eggs well beaten with oil and lemon oil:
3:46pm, zucchini added; wet ingredients and dry ingredients ready to mix:
3:48pm, midway through the integration, 1/4 cup milk needed:
3:51pm, final batter:
3:53pm, final batter with nuts and fruits, ready to add to greased pan:
3:55pm, batter in pan:
3:55pm, batter height in pan:
3:56pm, to bake at 350F:
4:28pm, loaf baked 30 minutes:
4:47pm, loaf baked 47 minutes:
4:47pm, loaf's height just out of oven:
5:15pm, loaf cooled 30 minutes:
5:15pm, loaf's cooled height:
5:18pm, loaf returned to oven at 350F because of sticky interior:
5:47pm, loaf rebaked for 30 minutes:
5:47pm, toothpick test:
5:58pm, loaf turned out:
5:58pm, loaf's top:
5:58pm, loaf's side:
5:58pm, loaf's heel:
5:58pm, loaf's corner:
Overnight, 8:07am, interior:
Overnight, 8:07am, compare with pumpkin bread:
Observations:
1. This loaf collapses right after coming out of the oven. It's a disappointment to me.
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