New York Times Cooking Zucchini Bread
I like the looks of this new recipe for pan-seared zucchini above planks of the vegetable seared like steak then bathed in brown butter with garlic and rosemary.
New york times cooking zucchini bread. Preheat oven to 350 degrees. Place pans on the middle rack of the oven and bake 60 to 65 minutes or until a toothpick inserted into the center of each loaf comes out clean. Carrot and Zucchini Bread.
Zucchini bread recipe new york times. Browsing the New York Times the other day this recipe for zucchini bread using greek yogurt and olive oil caught my eye. Coarse salt 2 12 sticks 1 14 c unsalted butter softened 1 14 cups 10 oz light brown sugar 1 cup plus 2.
In a medium bowl whisk flour baking soda. 15 minutes Cooking time. Line a 9 x 5 loaf pan with parchment paper.
Preheat the oven to 350 and butter an. Divide the mixture evenly between each prepared pan. Adding lemon zest elevates the flavor.
To keep it nice and moist I used apple sauce as well as non-fat Greek yogurt. Beat in 2 cups of sugar 1 cup vegetable oil and 1 tablespoon of vanilla. 8 12 oz cake flour 1 23 cups 8 12 oz bread flour 1 14 tsp.
Stir dry mixture into wet mixture stirring to combine. Crushed pineapples lend natural sweetness to this classic zucchini bread. 20 min Cook time.