LouisXIV
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Post by LouisXIV on Apr 1, 2009 14:26:43 GMT
For the past couple years my foreign exchange students ate this like it was going out of style.
Zucchini Bread
2 cups of zucchini (about three zucchinis pureed in a processor) 3 eggs beaten 2 cups sugar 1/2 cup of brown sugar 1/4 cup wheat germ 3 cups flour 1 teaspoon salt 3 tablespoons of vanilla 1 teaspoon baking soda 3 teaspoons cinnamon 1 cup vegetable oil 1 cup chopped nuts (I use walnuts)
Mix all dry ingredients in a large bowl then add liquids and mix. Pour mixture in two greased loaf pans. Fill approximately half way. Bake for 1 hour at 350°F.
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Post by bixaorellana on Apr 1, 2009 15:17:41 GMT
Oh ~~ thanks for that, Louis! It's one of my favorites. Pureeing it in an interesting innovation, as is the addition of the wheat germ. Can't wait to try this.
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LouisXIV
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Post by LouisXIV on Apr 1, 2009 15:29:43 GMT
My addition to this recipe is the wheat germ and also the brown sugar. I have also thought of adding a little maple syrup.
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Post by Jazz on Apr 1, 2009 20:29:19 GMT
Thanks Louis, I'll try this. I love most vegetables, but have a problem with zuccinni, aubergine and turnip. This might be delicious!
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Post by Deleted on Apr 1, 2009 20:32:21 GMT
For me as well, zucchini is a vegetable that I can eat with no problem, but it does not attract me. Any use where I can purée it and make it disappear is a good idea.
Jazz, you are so wrong about turnips. They are one of the best things in Maghrebi couscous. Have you ever eaten this wonderful dish?
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Post by Jazz on Apr 1, 2009 20:42:12 GMT
Is there a link in your reply that I can't see?
One of the most delicious meals that I have ever had was a Maghrebi couscous in Paris. Are you telling me that there were turnips lurking in the dish?
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Post by Deleted on Apr 1, 2009 20:45:36 GMT
No link in my reply. Couscous is full of turnips!
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Post by Don Cuevas on Apr 1, 2009 20:59:00 GMT
I'd like zucchini bread (of those I've tried) better if it had some flavor of its own and wasn't so oily. Some recipes call for the shredded zucchini to be wrung out first before mixing.
Here, we have calabacitas (zucchini) ranging in size from 2 inches on upward.
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Post by bixaorellana on Apr 1, 2009 21:06:58 GMT
For the past couple years my foreign exchange students ate this like it was going out of style. Louis, re-reading your OP, I was reminded of one of my favorite anecdotes. In the early seventies I had an Australian over for dinner and served pumpkin pie for dessert. I noticed he was pushing his piece around on the plate rather than eating it, so told him not to feel obligated on my account if he didn't care for it. He said, "No -- it's all right. Is it a species of gourd?" It cracked me up, as it simply had never occurred to me that smushing up a type of winter squash, sweetening and spicing it and baking it in a pie crust was other than a universal thing. (this is also an oblique way to tell Jazz that if she likes pumpkin desserts, she might love pumpkin's little cousin baked into bread)
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LouisXIV
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Post by LouisXIV on Apr 1, 2009 22:31:27 GMT
bixaorellana: All of my 13 foreign exchange students had their first experience with Pumpkin pie at my home. Some liked it and some didn't. But they all did like Key Lime Pie and everyone of them went crazy about BLT's. Many of them took 4 or 5 pounds of bacon home with them to make them for their families.
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Post by bixaorellana on Apr 2, 2009 1:04:17 GMT
Oh, that's funny! You mean even the European students weren't familiar with BLTs? It is the most sublime mixture of flavors. I hardly ever buy bacon, but once in a while the BLT urge will hit really hard. When that happens, I seek out some good-quality chicharrón (pork crackling, sold in sheets) and make a B(C)LT with that. It works nicely.
Key Lime pie is another happy flavor combo. Did you ever try them out on lemon meringue pie?
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LouisXIV
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Post by LouisXIV on Apr 2, 2009 12:08:21 GMT
bixaorellana, that is correct, none of them have ever had a BLT. One of them sold half of his BLT directly across my table to the other for $1. Yes I did make a lemon meringue pie, but Key Lime was their favorite. The other favorite was corn on the cob. I could not believe how many have never had it before. Up here in Michigan July and August we eat our fill of fresh corn on the cob. The secret with corn on the cob is to eat it the day it is picked and only boil for 3 minutes and serve immediately. It is so sweet and crisp, it snaps when you bite into it.
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Post by Deleted on Apr 2, 2009 12:13:34 GMT
Funny, I had a BLT for lunch -- not with warm bacon, though, because I bought it at the supermarket. Of course, we people in big cities have access to more of that exotic stuff than small town people.
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LouisXIV
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Post by LouisXIV on Apr 2, 2009 15:59:53 GMT
K2, did you have your BLT in Paris? And if so, where. I have a couple French exchange students would love to know where they could get one when they are in Paris. What do they call a BLT in France? Also, have you ever been to The Real McCoy in Paris? I was wondering how well it was stocked and how high the prices were. www.angloinfo.com/showcase/realmccoy/default.asp
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Post by Deleted on Apr 2, 2009 17:00:18 GMT
Yes, they sell BLT's in the sandwich case at Monoprix (as well as the new Monop superettes). I think it is marked BLT and then explained as Bacon, Laitue, Tomate.
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Post by LouisXIV on Apr 2, 2009 19:24:13 GMT
Merci K2. I have passed this information on to my French friends.
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Post by tod2 on Sept 24, 2010 17:11:41 GMT
The first time I tasted zucchini bread was when we were in Key West - I thought it divine so asked how it was made. The nuts they added were ground almonds.
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Post by Deleted on Sept 24, 2010 20:57:10 GMT
I had totally forgotten about this thread, probably because I can't imagine putting those ingredients together with courgettes. But at the same time, since zucchini is not at all one of my favorite items, I am suddenly thinking that this might be a good way to use them (other than the delicious recipe that I posted about a month ago), as it seems to complete disguise their existence.
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Post by bixaorellana on Sept 25, 2010 2:16:47 GMT
I really like zucchini bread, and Louis's walnuts would be delicious in it. But making it with ground almonds would turn it into something more delicate, even elegant. Some homemade apricot jam & a little cream cheese with that would be very nice!
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Post by Jazz on Sept 25, 2010 15:18:37 GMT
Louis, I tried your recipe and it's delicious! The other bread I love to make is pumpkin bread, especially now in the fall.
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Post by LouisXIV on Sept 28, 2010 16:39:24 GMT
Jazz: Merci!
Anther thing I like is Carrot Cake, but it is really rich compared to Zucchini Bread.
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Post by Deleted on Sept 28, 2010 16:42:06 GMT
By rich, you mean more sugary?
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Post by bixaorellana on Sept 28, 2010 18:04:14 GMT
Carrot cake has lots of oil and the world's yummiest fat & sugar intensive icing.
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Post by cristina on Sept 29, 2010 1:26:42 GMT
Well, there is carrot cake, and then there is carrot bread. The bread is very similar to zucchini bread, in fact I think its probably the same recipe except for the swapping of carrot for zucchini. Carrot cake, when frosted anyway, is usually too much sugar for me. The cake part is good though. I might think about making some zucchini bread soon. Its a nice way to create an illusion of autumn in the desert.
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Post by tod2 on Oct 25, 2010 7:38:29 GMT
Yesterday I decided to make that Zucchini Bread - but I had no zucchinis. I scratched around in my fridge and found a block of dates and a packet of pine nuts. I used them instead, so zucchini turned into Date & Pinenut bread instead! It is absolutely gorgeous, if I say so myself
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