Moist, dense, and delicious low sugar zucchini bread that is very quick and easy to put together.
This zucchini bread flavored with cinnamon and vanilla has crunchy walnuts in every bite. It is easy to bake, super moist, and delicious.
Moist, dense, and delicious low sugar zucchini bread that is very quick and easy to put together.
Delicious and easy to make healthy banana bread! It is moist and flavourful! Works great for breakfast, a snack or dessert.
One Bowl Chocolate Zucchini Bread—a classic that's been a favorite of mine for a long time and now I am sharing it with you! This easy chocolate zucchini bread recipe makes two moist and delicious, chocolatey loaves of bread that's chock full of chocolate chips in each bite! Keep one for yourself and give the other one to a friend or new neighbor! Makes 2 chocolate zucchini loaves.
Moist, dense, and delicious low sugar zucchini bread that is very quick and easy to put together.
I’m always looking for zucchini recipes to try in the summer because they’re so plentiful—sometimes I grow some in my garden or I have friends who do, and they’re always happy to …
I love working with sourdough! Just a few ingredients to get your "starter" going, and a little patience, but once you have it, all you need to do is keep feeding it. Super simple to keep in your refrigerator. When you get tired of it, just discard it, or just freeze it to save it until you want to use it again. Ingredients Sourdough Starter • 3 tbls. instant mashed potato flakes • 3 tbls. white sugar • 1 cup warm water • 2 1/4 tsp. active dry yeast Sourdough French Bread • 6 cups All-purpose flour, more if needed • 4 1/2 tsp Yeast • 1 tbls. Sugar • 1 tbls. Salt • 1 cup Water, very hot (120F) • 2 cups Sourdough starter, room temperature • 1 tbls. Oil • Yellow cornmeal • 1 Egg white Method Sourdough Starter: 1. Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon. 2. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter. 3. Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding. Sourdough French Bread 1. Feed your starter at least 12 hrs before making bread. 2. Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl. Add in water, oil and starter and beat 3 min with an electric mixer. 3. Work in additional flour by hand till dough can be handled. Amount will vary, depending on consistency of starter used. Decant dough to a lightly floured board and knead till smooth, satiny and elastic, about 10 minutes, working in additional flour in small amounts as needed to keep dough from sticking to board or possibly hands. 4. Place in a large, oiled bowl, turning once to coat dough ball; cooking spray works well for this. Cover with plastic wrap and allow to rise in a hot place till doubled, about 1 to 1 1/2 hrs. 5. Punch dough down and divide into either 2 or possibly 4 pieces, depending on size of loaves desired. Cover and let rest 10 min. 6. Roll each piece out into a rectangle and roll up from long side, pinching seam closed and tapering ends. Place loaves, seam side down, either in baguette pans or possibly on a baking sheet that has been oiled and sprinkled with cornmeal. Gash top 1/4 inch deep either along the length or possibly diagonally every 2 or possibly 3 inches. Beat egg white with 1 tbsp water till frothy and brush loaves with it. Cover and let rise in hot place till doubled, about 1 hour. 7. Bake at 375 degrees 20 minutes, then brush again with egg white and bake an additional 20 min. 8. Remove from pans and cold on wire racks. Enjoy, Mary
The Best Zucchini Bread is a quick bread that will be quickly eaten! It is perfectly moist and delicious!
Gluten-Free Zucchini Bread! EASY and completely delicious! This recipe makes 3 mini loaves or one 9x5 loaf. It's lightly sweet and perfectly moist - make it all summer long!
Honey Vanilla Banana Bread has just enough unique flavor to wow everyone, with no refined sugar.
prep time: 30 minutes cook time: 50-60 minutes total time: 80-90 minutes makes 2 loaves ingredients 1 1/4 c vegetable oil 2 c sugar 4 eggs 1 T vanilla extract 2 medium zucchini (about 3…
🫐🙌🏻😋🍞This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!
