To do this, simply whisk one egg, measure out 2 tablespoons, and then add the 2 tablespoons to a second whisked egg. The only fussy detail is that you’ll need 1½ eggs. Of course, if you’d like to make a REALLY big batch, you could double the recipe!įor those who would like a smaller yield-one loaf or 12 muffins-you can cut the recipe in half. While the supply of garden-fresh zucchini is abundant, why not take full advantage? The following recipe makes plenty to share or save for later, as it freezes well. They were simply telling me to cease further experimentation! This was a case of my family knowing me well. But sometimes I get experimenting and creating and have trouble deciding on “the best” version. I’ve made the following zucchini bread many, many times over the years. So why was my recipe for classic zucchini bread missing? There’s Banana (or Applesauce) Zucchini Bread, Whole Grain Zucchini Bread, Grain-Free Chocolate Zucchini Bread, Flourless Chocolate Zucchini Muffins, and Paleo Zucchini Bread, among others. I’ve shared quite a few zucchini recipes over the 10+ years of writing this blog-six of which fall within the bread category. There was a reason they sent these texts… “These zucchini muffins were the best I’ve ever had. Last summer, I gave a batch to my brother and his family, and these were the texts I received after they had eaten them: Perfectly spiced and classically sweet zucchini bread can be made as loaves or muffins – or both!
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