Saturday, March 10, 2012

Egg-Less Zuchinni And Lemon Loaf

The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Lis gave a couple of recipes and for more information on that you'll have to join the Daring Kitchen.

I didn't use any of those because No 2 son can't eat eggs.

Instead I adapted and fiddled and plotted and made the following recipe, then forgot to take a photo of it.


Zucchini and Lemon Loaf
Ingredients:

·        Grated rind of 1 lemon
·        2 cups sugar
·        ¾ cup vegetable oil
·        3 cups self-raising flour , sifted
·        2 cups zucchini (finely grated)
·        2 teaspoons vanilla
·        Juice of the lemon with enough milk added to make ¾ cup
·        1 teaspoon bi-carb (baking) soda
·        1 teaspoon salt
·        2 teaspoons mixed spice
·        ½ cup cocoa nibs
·        ¾ cup pecans or almonds – chopped into small bits
·        Grated rind and juice of 1 (another) lemon
·        ½ cup white sugar
Directions:
·       Preheat oven to 175° Celsius.
·       Grease two 9×5 inch (23×13 centimeter) loaf pans and place a strip of bake paper length wise, up over the ends with some overhang in each tin. This makes lifting the cool cakes out easier.
·       Place milk and lemon juice into a medium sized mixing bowl.
·       Add sugar and blend until creamy and slightly thick.
·       Add oil and mix well.
·       Add zucchini, vanilla, and nuts. Stir well.
·       Sift flour, mixed spice, baking powder, soda, and salt into another medium bowl.
·       Stir the dry ingredients into the wet ingredients a couple of spoonful’s at a time until nicely combined.
·       Pour the 'batter' into loaf pans, and put into the oven.
·       Bake for 1 hour (60 minutes) and check to see if it is done (a skewer inserted should come out clean and the sides should have pulled away from the tin).
·       If you need to leave it in for any additional time cover loosely with some foil so the top does not overcook.
·       It is not unusual for quick bread such as this to crack along the top.
·       Mix the extra juice, rind and sugar in a small saucepan. Stir over low heat until the sugar melts and the mixture bubbles.
·       Take the cakes out of the oven and pour half the syrup over each cake. Leave the cakes in the tins to cool. Lift out with the baking paper.

1 comment:

Sue said...

Oh, it's vegan too! I bet it looked wonderful out of the oven!