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Happy Earth Day World!!
by Danielle
Environment + Food & Drink / April 21, 2010
Here's an excerpt from ANNA GETTY'S GREEN ORGANIC: COOK WELL, EAT WELL, LIVE WELL, the ultimate guide to anything and everything that is good for our earth.
Enjoy!!
Zucchini and Sweet Potato Bread with Pumpkin Seeds and Dried Cherries
Makes one 9-BY-5-inch loaf
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crumble topping
1⁄4 cup unbleached all-purpose flour
3 tablespoons brown sugar
1 tablespoon pumpkin seeds
2 tablespoons cold
unsalted butter, cut into small pieces
zucchini and sweet potato bread
2 cups unbleached all-purpose flour
1⁄4 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 teaspoons ground
cinnamon
1 cup sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini (about 1 1⁄2 small zucchini)
1 cup grated garnet yam (about 1⁄2 large garnet yam)
3⁄4 cup pumpkin seeds
3⁄4 cup dried cherries
1. Preheat the oven to 350 degrees F. Butter a 9-by-5-by-3-inch loaf pan.
2. To make the topping, mix together the flour, brown sugar, and pumpkin seeds. Cut in the butter with a pastry cutter until the mixture resembles coarse meal. Set aside.
3. To make the bread, in a medium bowl, sift together the flour, baking
powder, baking soda, salt, and cinnamon.
4. In a large bowl, beat together the sugar, oil, eggs, and vanilla. Mix in the zucchini and yam. Add the flour mixture, pumpkin seeds, and dried
cherries and stir well. Transfer the batter to the prepared loaf pan. Sprinkle the topping evenly over the batter.
5. Bake the bread for 1 1/2 hours, or until a toothpick inserted into the middle of the bread comes out clean.
6. Let the zucchini bread cool in the pan before removing it from the pan
to serve.
Comments
On April 24, 2010 at 05:23 AM, Kathleen said:
I always have extra zucchinis in the growing season, and this recipe has got to be one of the best ideas I’ve heard of yet! Thank you so much for posting it. Sounds like an inspiring book.