Zucchini is one of those vegetables that doesn’t do much for me. Truth be told, no vegetable really does that much for me but I know I need to consume them. Other than potatoes that have been deepfried and I’m not sure I should count that?! Zucchini does redeem itself fantastically when grated into a loaf or muffin and this recipe from ‘Bake Class’, a terrific baking book by Anneka Manning, is wonderfully simple, quick, moist and speckled with zucchini.
I made it the first time using Bob’s Red Mill 1:1 Gluten Free Flour and it turned out great. It didn’t rise as high as the ones made with all-purpose flour/whole wheat flour but the delicious taste and moistness was still there. The gluten-free version was also a little denser but it was still all eaten within 48 hours!
A note to those of you purchasing the Red Mill Gluten Free Flour…I purchased the 1:1 bag which already has the addition of zanthem gum to it. It is more expensive than their other gluten free flour, by about $3 where I purchased it, but you just measure and substitue in your recipes without having to fuss with additional ingredients. A winner for this recipe anyway!
I skipped the pistachio’s in my bread as I didn’t have any on hand but feel free to add in some pecans or walnuts or even a few butterscotch chips. Scumptious, moist and packed with flecks of zucchini the only improvement I made was slathering my slices with some sweet butter. Mmmm Mmmm, fabulous with your morning coffee or afternoon tea.
Oh, a few more things…this recipe has no salt so ‘no’, I didn’t forget it; I used regular brown sugar instead of raw sugar and once I was short about 1/2 cup of zucchini so I added in some ripe banana and it was great. Give this recipe a try and feel free to message me!
Where’s the Butter?
Zucchini & Pistachio Loaf
Preheat oven to 325F. Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.
1 cup raw sugar
2/3 cup sunflower or light olive oil
Grated zest of 1 orange
2 1/4 cups coarsely grated zucchini
1/2 cup (approx.) unsalted shelled pistachios
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking powder
1 tsp cinnamon
In a large bowl, whisk together eggs, sugar, oil and zest. Stir in zucchini and pistachios.
In a medium bowl, sift together the flours, baking powder and cinnamon. Add to the the zucchini mixture and stir with a spatula or large spoon just until combined.
Spoon into the prepared loaf pan and smooth top evenly,
Bake for approximately 50-55 minutes or until a skewer inserted in the centre comes out clean. Let cool about 5 minues and remove from pan to cool completely.
Brownies are the quintessential sweet treat. Chocolatey, sweet, chewy, portable and easy to make.
Chewy Brownie – sweetenuf.ca
A chewy brownie with a fudgey consistency is my go to. Others prefer a cakey brownie but I find they lack a depth of flavour I crave. Today’s recipe from America’s Test Kitchen is a sure fire winner with 3 types of chocolate plus some espresso powder to enhance the chocolate flavour even further.
With the freezing rain still falling on this Spring Sunday a batch of these baking would surely lift your mood and make you forget about the howling winds and the fact you still need your long johns. Start your ovens people and beat back your sweet treat craving with a pan of these.
Chewy Brownies (ATK)
Makes approx. 24. Grease and parchment or foil line (make sure to grease the foil) 13 x 9-inch baking pan. Preheat oven to 350F.
1/2cup + 2 tbsp boiling water
1/3 cup Dutch-processed cocoa powder
1 1/2 tsp instant espresso powder (optional)
2 ounces unsweetened chocolate, chopped fine
1/2 cup + 2 tbsp vegetable oil
4 tbsp unsalted butter, melted
2 large eggs + 2 egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp salt
6 ounces bittersweet chocolate (cut into 1/2-inch pieces)
Whisk hot water, cocoa and espresso powder together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter. Add in eggs and yolks and vanilla and continue whisking until mixture is smooth and uniform looking. Whisk in sugar until fully mixed.
In a small bowl, whisk together flour, salt and add into chocolate mixture combining with a rubber spatula until combined. Fold in the bittersweet pieces.
Transfer batter to the prepared pan and smooth with an offset spatual to reach the corners and smooth top.
Bake about 30-35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs on it. Remember to rotate pan half way through baking time!
Let cool and remove Brownies from pan. Let cool further until firm and cut into squares. Wrap leftovers well.
Rainbow Sprinkle Bread w Birthday Cake Crumb Topping
Rainbow Sprinkle anything shouts ‘Spring’ to me, and with April upon us now is the perfect time to share this fun recipe from the Bake Feed magazine. Seems the creator of this Rainbow Sprinkle Bread loves cake about much as I do.
Sweetapolita Sprinkles for my Sprinkle Bread…sweetenuf.com
Although this recipe is baked in a loaf pan it is cake…deliciously sweet, dense and nicely vanilla flavoured cake, with sprinkles in it and on top of it! Kevin Masse’s recipe brings back memories of all the amazing flavours we enjoyed as kids in vanilla birthday cakes so how can there be anything NOT to like about this bread or cake or loaf…whatever you call it, it is sweet and fun and will make you feel like Spring is around the corner with every bite!
Give this a try and share your photos on Instagram. I’d love to see how your version looks! I’m sweet_enuf and hope you drop by.
Note: I used pure vanilla extract not clear vanilla extract.
Rainbow Sprinkle Bread with Birthday Cake Crumb Topping
Preheat oven to 325F and spray a 9 x 5-inch loaf pan with baking spray and line with parchment for easy removal from pan.
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 large egg yolk
1 tablespoon clear vanilla
2 cups all-purpose flour
1/2 tsp kosher salt
1/3 cup rainbow sprinkles
Birthday Cake Crumb Topping (recipe below)
Beat butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scrapping sides and bottom of bowl. Beat in eggs and egg yolk one at a time, beating well after each, and scrapping down bowl. Beat in vanilla.
In a medium bowl, whisk together, flour and salt. Reduce mixer speed to low and gradually add flour mixture to butter mixture and beat only until combined. Stir in sprinkles.
Spread batter evenly in prepared pan and top with about half to a third of the Birthday Cake Crumb Topping (leftovers can be stored in the fridge and used on ice cream).
Bake for approximately 70 minutes until golden brown and toothpick inserted in centre comes out clean. Let cool for about 10 minutes and remove from pan and cool completely.
Birthday Cake Crumb Topping
Whisk together in a small bowl 1/4 cup all-purpose flour, 1/4 cup sugar and 1/8 tsp kosher salt.
Using your fingers, work in 2 tablespoons cold butter, until mixture has a sandy texture.
Add 1/3 cup rainbow sprinkles and 1/2 tsp. vanilla and work in with your fingers until small pebble-sized shapes forms.
This can be stored for approximately 3 days in the fridge.