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Food & Drink This Wholesome Zucchini Bread Will Inspire You to Seize the Dang Day

17:33  12 july  2018
17:33  12 july  2018 Source:   food52.com

Why You Shouldn’t Keep Bread on the Counter (and Where to Store it Instead)

  Why You Shouldn’t Keep Bread on the Counter (and Where to Store it Instead) Whether you store bread in a basket or on a fruit stand, studies show that keeping it on the counter is the last place you should be leaving your loaf. So you’re probably wondering how to store your bread, right? You can save room-temperature storage for canned foods and other non-perishable items. The best place for your bread is in your freezer! It doesn’t matter if you buy it fresh from the bakery or packaged from the grocery—don’t leave it out longer than a day. A study from the European Journal of Clinical Nutrition showed that keeping bread in the freezer reduces the chances of mold developing, which in turn decreases food waste.

This zucchini bread follows in those footsteps. It keeps all the reasons why I absolutely LOVE zucchini bread , and adds lots of hearty, nourishing ingredients Like most carrot cakes, most zucchini breads are oil-based (versus another fat like butter). This produces a particularly moist, tender crumb, the

This zucchini bread follows in those footsteps. It keeps all the reasons why I absolutely LOVE zucchini bread , and adds lots of hearty, nourishing ingredients Like most carrot cakes, most zucchini breads are oil-based (versus another fat like butter). This produces a particularly moist, tender crumb, the

a plate of food on a table © Provided by Food52 Photo by Ty Mecham

I ate a lot of vegetable-stuffed, bran-speckled, nut-studded morning glory muffins as a child, which helps explain how 20-something years later we ended up here, with me picking on poor zucchini bread like it was out to hurt someone.

It’s not that I don’t like zucchini bread. I just have a few, you know, thoughts on it.

Like its banana and pumpkin counterparts, zucchini bread is less like bread and more like cake—oily, sweet, and white flour–based, all of which put it pretty low on my breakfast list. In her book Healthyish, Lindsay Maitland Hunt shares a similar gripe:

“I absolutely LOVE banana bread, but so often it’s as sweet as a cake and too oily,” she writes. “That’s good for special occasions, but for weekday mornings, I want a slice that feels mostly wholesome.”

Why You Shouldn’t Keep Bread on the Counter (and Where to Store it Instead)

  Why You Shouldn’t Keep Bread on the Counter (and Where to Store it Instead) Whether you store bread in a basket or on a fruit stand, studies show that keeping it on the counter is the last place you should be leaving your loaf. So you’re probably wondering how to store your bread, right? You can save room-temperature storage for canned foods and other non-perishable items. The best place for your bread is in your freezer! It doesn’t matter if you buy it fresh from the bakery or packaged from the grocery—don’t leave it out longer than a day. A study from the European Journal of Clinical Nutrition showed that keeping bread in the freezer reduces the chances of mold developing, which in turn decreases food waste.

6,215 отметок «Нравится», 39 комментариев — Food52 (@food52) в Instagram: « This wholesome zucchini bread will inspire you to seize the dang day . 💪 It’s not one of those cakes…»

Before I go over the three best ways to cook zucchini noodles (after you ’ve spiralized them with a spiralizer), here are some “ best practices” for cooking those green noodles. Zucchini —and, more generally, all soft summer squash—is one of the most unloved vegetables out there.

a close up of food on a table: Gingery Olive Oil Zucchini Cake with Poppy Seeds and Lemon Crunch Glaze © Provided by Food52 Gingery Olive Oil Zucchini Cake with Poppy Seeds and Lemon Crunch Glaze Gingery Olive Oil Zucchini Cake with Poppy Seeds and Lemo... by Sarah Jampel a plate of food with a slice of cake on a table: Seeded Whole-Wheat Banana Bread © Provided by Food52 Seeded Whole-Wheat Banana Bread Seeded Whole-Wheat Banana Bread by Lindsay Maitland Hunt

This zucchini bread follows in those footsteps. It keeps all the reasons why I absolutely LOVE zucchini bread, and adds lots of hearty, nourishing ingredients to make it morning glorious. Here’s how we’ll do it:

Less watery zucchini means more zucchini.

Zucchini is almost entirely water. This means it’s an ultra-hydrating vegetable for summer, but also a tricky ingredient for baking. While a too-dry cake is ~the worst thing in the world~ unideal, a too-wet cake always seems underbaked. The workaround: After grating the zucchini, collect it in a kitchen towel, then wring it out. Then keep wringing it out. By getting rid of extra moisture, we can afford to add extra zucchini. Yay!

Keep Bread Fresh (Practically) Forever With This Trick

  Keep Bread Fresh (Practically) Forever With This Trick Keep Bread Fresh (Practically) Forever With This TrickFew things are sadder than tossing out a stale half-loaf of beautiful artisanal (or homemade) bread. The problem: said beautiful bread lacks the stabilizers present in commercial presliced loaves, and so it goes from rocking your world to rock-hard ridiculously fast. The solution: eat more bread a simple trick involving your freezer.

Like its banana and pumpkin counterparts, zucchini bread is less like, well, bread , and more like cake—oily and sweet and white flour–based, all of which put it pretty low Food52 Review: Featured in: This Wholesome Zucchini Bread Will Inspire You to Seize the Dang Day —The Editors.

This Wholesome Zucchini Bread Will Inspire You to Seize the Dang Day . “That’s good for special occasions, but for weekday mornings, I want a slice that feels mostly wholesome .” Gingery Olive Oil Zucchini Cake with Poppy Seeds and Lemo by Sarah Jampel Seeded Whole-Wheat

All whole-wheat. Yup, all of it.

Because zucchini bread already has so much moisture, it’s just right for thirsty whole-wheat flour. The only catch is, standard whole-wheat is deep-colored and nutty-flavored, both of which steal attention from our star vegetable. The solution: white whole-wheat flour. Which is not what it sounds like! White whole-wheat is just as nutrient-dense—bran, germ, endosperm, whole shebang—but is milled from white wheat berries instead of the standard red ones. This means a lighter color and subtler flavor.

Olive oil makes everything (yes, everything) better.

Like most carrot cakes, most zucchini breads are oil-based (versus another fat like butter). This produces a particularly moist, tender crumb, the hallmark of a great quick bread. Usually, this is a neutral-flavored oil, like canola or vegetable, but why miss on an opportunity for flavor? I love the fruitiness that extra-virgin olive brings, not to mention its rich green hue, just like the zucchini. (If you want a milder flavor, feel free to do any combo of vegetable and olive.)

An Easygoing Almond Cake That Hugs Your Summer Fruit

  An Easygoing Almond Cake That Hugs Your Summer Fruit There's an argument to be made for eating summer fruit in its raw, fresh form and leaving it at that. It's difficult to imagine a pleasure more intense than the first bite of a ripe peach or sweet apricot or sun-warmed cherry. And that's an argument I do make to myself a lot; and keeping the oven off in the summer's heat is easy to do, too. But let me fly in the face of all of that here and convince you (nay, urge you!) to crank up that oven and bake this apricot cake. Photo by Posie Brien Photo by Posie Brien This cake is ideal for so many situations (and yes, breakfast is one of them). It's not too sweet, and has a fantastically tender crumb and nutty flavor thanks to almond flour. You can use almond meal from skin-on almonds, as I did, which will give the cake a darker color. You can also use the lighter-colored almond meal that's more commonly available if you want a less "toasty" looking cake. But while we are on the subject, I highly recommend toasting your almond meal from time to time to vary the flavor profile in this cake. Here's why I know you'll love this cake: it's strikingly pretty with the halved apricots on top, so you can bring it to a dinner party or picnic or barbecue and garner lots of compliments for your baking prowess. It's wholesome enough for people who like that whole wholesome thing (given all that fruit and almond flour), but fully hits the spot as a dessert for anyone with a sweet tooth.

Like its banana and pumpkin counterparts, zucchini bread is less like bread and more like cake—oily, sweet, and white flour–based, all of which put it pretty I'm 37 years young and have eaten an average of 10 bananas every day for the past 10 years! I talk about the results. Science links below: MY RAW

This Wholesome Zucchini Bread Will Inspire You to Seize the Dang Day . This is very similar to 101 cookbooks, "My Special Zucchini Bread " which I have made twice in as many days I scanned the ingredients in this version and it sounds delish as well, thanks for another one to try!!

ANOTHER OLIVE OIL SHOWSTOPPER

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Lower the sugar and find the sweetness elsewhere.

I said lower, not drop! This loaf has 2/3 cup sugar, which may not sound like a small amount, but let’s break this down. If you cut your loaf into eight slices (so sweet of you to share!), that’s just a little more than a tablespoon per serving, as much brown sugar or maple syrup as anyone would add to their oatmeal. Or, compare this to other recipes, which include up to 2 cups per loaf. Whoa! To make up for any lost sweetness, say hello to chewy, tangy golden raisins. (“Oh hello!” they say back.)

Take a cue from granola.

Nothing says, Watch out, world! Here I come! like oats, right? I love the texture these add to the loaf and, even more, the bling they bring to the top. Make it rain right before baking and don’t be shy. They’ll adhere themselves to the crust and get crispy in the oven, turning toasty and golden-brown. To keep this nutty flavor going, we’ll add, well, nuts. I like buttery walnuts, especially if they’re toasted. But play around: maybe pecans or cashews, or a mix of all three.

I Hate All Zucchini Recipes—Except This One

  I Hate All Zucchini Recipes—Except This One In her weekly newsletter, food director Carla Lalli Music talks about the only zucchini recipe she’ll ever make.Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, you'll get this letter before everyone else.

Whole-wheat, walnuts, and raisins, oh my!

This Wholesome Zucchini Bread Will Inspire You to Seize the Dang Day .

a plate of food on a table: 4f89b56c a979 4d62 8651 c11961ffbddd 2018 0523 zucchini bread 3x2 ty mecham 003 © Provided by Food52 4f89b56c a979 4d62 8651 c11961ffbddd 2018 0523 zucchini bread 3x2 ty mecham 003

Morning Person Zucchini Bread

By Emma Laperruque

  • 2/3 cup olive oil (143 grams), plus more for the pan
  • 1 1/3 cups white whole-wheat flour (170 grams), plus more for the pan
  • 2 1/3 cups grated zucchini (from about 11 ounces zucchini)
  • 1/3 cup sugar (67 grams)
  • 1/3 cup brown sugar (71 grams)
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2/3 cup walnuts (75 grams)
  • 1/3 cup golden raisins (53 grams)
  • 1/3 cup oats (33 grams), plus more for topping

View Full Recipe

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What’s your favorite zucchini bread recipe like? Tell us in the comments!

a plate of food on a table © Provided by Food52

The Fudgy Banana-Brownie Cake You Can Eat for Breakfast .
I didn't set out to make a cake. I set out to make banana bread—and wholesome banana bread, at that. It was 11 a.m. on a Saturday, and I'm pleased to report (fine, humble brag) that I'd just completed a workout. I was feeling virtuous and unstoppable, like the kind of people I always see smiling in yogurt commercials. The kind of people who, I suspect, wouldn't turn a blind eye as a large bunch of bananas purchased a week ago turned into something resembling a gnarled knot of tree branches. The only thing I want to eat for breakfast ever again. Photo by Rocky Luten These people, I realized as I took a spin through my pantry and fridge, also might've had the foresight to get the other ingredients needed for wholesome banana bread. Like wheat flour, eggs, Greek yogurt, and maybe a handful of dark chocolate chips. With a sigh that made me look more like someone in a painful-rash commercial, I took stock of what I did have, and started pulling out measuring cups and a mixing bowl. There were a few items with promise: almond flour, aka, finely ground almonds, leftover from recent experiments with aquafaba macarons. Almond butter, aka, even more finely ground almonds. I'd never used almond butter for baking, but I suspected it could help to bind the other ingredients as well as contribute a nutty texture and a moist, dense crumb (my favorite when it comes to banana bread).

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