Monday, June 13, 2011

Zucchini Cranberry Bread with Oats Crumble





Soft and moist zucchini bread, served plain or with some cream cheese frosting, topped with fresh berries


I never thought that zucchini can be used for making breads or cakes, as I have always relate this vegetable with savory cooking.  In fact, the first time when I saw zucchini in the supermarket, I thought to myself "what a nice-looking cucumber, with its shiny green skin and firm body.... but why so expensive huh?"   Of course, that was years ago!  Now, zucchini is available in most supermarkets and reasonably priced. 

I bought two zucchini - one was used for making my healthy one-dish meal, grilled zucchini vegetable soup.  I thought of using the other zucchini for an antipasto, a starter or perhaps for making zucchini quiche.  Nope, I did not make any of these, maybe next time...  I searched the internet for zucchini and the recipe "zucchini bread" caught my attention.  OH... zucchini for making bread ... how interesting!  


Easy to make zucchini bread


I'm so glad that I tried this new recipe!  Such an easy recipe that yields incredibly soft and moist flavourful tea-bread, perfect for breakfast or tea-snack.  How easy is this recipe?  You do not need a mixer to prepare this, AND my little girl actually helped to mix all the ingredients together!  I just give the batter a few stir to ensure the flour is properly mixed.  So, if you are planning for another baking session with your child, why not try this zucchini bread recipe?


Ingredients:
(makes 2 mini loaves - each 14cm x 8cm x 6cm)

(A) Sift together:
1.5 cups plain flour
1/2 tsp salt
1/4 tsp baking soda
3/4 tsp baking powder

(B) 
2 medium eggs
1/2 cup caster sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 tbsp evaporated milk
1 tsp vanilla essence
Zest from an orange

(C)
1 cup grated zucchini (firmly packed)
1/4 cup dried cranberry (or more if you like)

(D) Oats Topping: 
1/2 cup breakfast oats
1/4 cup plain flour
1/4 cup brown sugar
30g butter
1/4 tsp ground cinnamon

Variations:
Replace cranberry with raisins, walnuts or chocolate chips.
For added fibre, replace 1/4 cup plain flour with wholemeal flour.


Method:
1) Sift (A) together in a mixing bowl.  Set aside
2) In another mixing bowl, beat eggs and sugar together.  Pour in the vegetable oil and beat to combine.  Stir in the vanilla essence, evaporated milk and orange zest.  Add (A) to the wet mixture and stir to combine.
3) Stir in the grated zucchini, cranberry and mix well.
4) Pour batter into lined baking pan(s).  Use your finger tips to rub in the oats, plain flour, brown sugar, cinnamon with the butter (till course crumbs) and sprinkle over the batter.
5) Bake in preheated oven of 165C for 45 minutes (if baked in bigger pan, increase baking time to approx 60 minutes or more).  After 30 minutes, cover the top with a foil to prevent the crumble from burning.
6) Cool the bread in baking pan for 10 minutes, remove from pan and transfer to rack to cool completely before slicing.
7) Serve the bread plain or with some cream cheese frosting.

[Source: Adapted from Allrecipe]


I would like to share this wonderful recipe with Aspiring Bakers #8: Bread Seduction (June 2011)hosted by Jasmine of Sweetylicious









1 comment:

  1. 材料丰富的面包,吃一片就会有饱足感^^

    ReplyDelete

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