Wednesday, August 26, 2009


This is adapted from a recipe given out by the farmers of Schaner Farms last summer at the Santa Monica FM. I have made it with both orange and lemon zest/juice and both are good –whatever you have around. On my honor, Audrey said, “You have to put this recipe in your blog!” And I TOLD her it was zucchini bread, I wasn’t trying to hide nuthin!

¾ cup pecan or walnut pieces
¾ cup flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
1/3 cup oil
½ cup honey
¼ cup brown sugar
1 cup zucchini, grated
zest and juice of one lemon or orange (or ¼ cup ish oj if you don’t have fresh)

Preheat oven to 350. Grease a loaf pan or two small ones or 12 muffin cups. Toast nuts in a toaster oven or pan until fragrant; cool.

In a large bowl, whisk together dry ingredients. In a medium bowl, beat eggs. Whisk in oil, honey (if you measure the oil first, the honey comes out much easier) and sugar. Stir in the rest, and the nuts. Pour into pans.

For one loaf, cook about an hour. For two small, cook about 40 minutes. For muffins, cook about 25 minutes. Until tester comes out clean.

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