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| ZUCCHINI-APPLE BREAD | |
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4 c. all purpose flour 1 tbsp. baking soda 1/4 tsp. baking powder 1 1/2 tsp. salt 1 1/2 tbsp. ground cinnamon 1 tsp. ginger 1/2 tsp. ground nutmeg 5 eggs 2 c. sugar 1 c. firmly packed brown sugar 1 1/2 c. vegetable oil 1 tbsp. vanilla extract 2 c. shredded zucchini (about 3 med.) 1 c. shredded apple (about 1 med.) 1 1/2 c. chopped pecans Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple and pecans. Add dry ingredients to zucchini-apple mixture, stirring just until moistened. Spoon batter into 3 greased and floured 8 1/4" x 4 1/2" x 3" loaf pans. Bake at 350°F for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and cool completely. Yield: 3 loaves. | |
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recipe reviews #1405
Carinne says:
This recipe is really dry and bland. The batter tasted wonderful, but the muffins I made were not satisfying.
#5912
Cooks.com replies:
Hi Carinne,
The recipe is for zucchini bread, and while you can adapt it to use for muffins, the length of baking time would need to be changed to about 20 minutes instead of 50-55 minutes. Another factor which could cause the muffins to be dry is the moisture content of the zucchini. If you used zucchini that had been sitting around for a week or so, they may have evaporated most of the moisture, which would affect the recipe adversely. For dry zucchini, try soaking them in milk or water to rehydrate them just before baking.
Hope this helps,
-- CM
The recipe is for zucchini bread, and while you can adapt it to use for muffins, the length of baking time would need to be changed to about 20 minutes instead of 50-55 minutes. Another factor which could cause the muffins to be dry is the moisture content of the zucchini. If you used zucchini that had been sitting around for a week or so, they may have evaporated most of the moisture, which would affect the recipe adversely. For dry zucchini, try soaking them in milk or water to rehydrate them just before baking.
Hope this helps,
-- CM
#173294
Gail (New York) says:
I agree with Carinne it was rather dry. And my zucchinni was fresh from garden.
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