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 Post subject: Carrot Zucchini bread
PostPosted: Sat Aug 16, 2014 9:09 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
I typically avoid making breads like banana, zucchini and pumpkin because we can't resist them around here. But it's even more of a crime to let zucchini from the garden go to waste so I broke down and tried a new recipe for carrot zucchini bread. And it is crazy good! I think one thing that might really take it over the top is that it has candied ginger in it. I happened to have some KAF Mini Diced Ginger on hand so that's what I used. Anyway, if you've got some zucchini and carrots on hand, it's seriously delicious!

http://leitesculinaria.com/47515/recipes-carrot-zucchini-bread.html

Emilie


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Sun Aug 17, 2014 10:19 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
Pics?

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Serious Chef iz Serious!


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Mon Aug 18, 2014 8:51 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 660
Location: W. Montana
Will definitely try this!


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Mon Aug 18, 2014 7:25 pm 
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Location: Virginia
Actually I originally uploaded a pic with the post but I deleted it at the last minute. The photo just doesn't do it justice...


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Fri Aug 22, 2014 5:56 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
I made this today and so far I'm a little disappointed. Hopefully flavor will improve overnight, It is also only about 2-1/2" high. Only change I made was to use crystallized ginger instead of candied ginger. I thought they were pretty much the same thing.

fitzie


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Sat Aug 23, 2014 9:57 pm 
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Location: Portland, OR
Fitzie,

They are.

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 Post subject: Re: Carrot Zucchini bread
PostPosted: Mon Aug 25, 2014 8:10 pm 
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Joined: Mon Apr 04, 2011 5:56 am
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Location: Virginia
Fitzie, I'm so sorry to hear that! Just on Friday I gave a loaf that I'd frozen to a work-related friend as a thank-you for a favor, and she told me this morning she'd take it over any dessert any day. She went on and on about it. (And she's not shy about telling me when one of my baked goods treats doesn't impress.)

In trying to think about what could have been different -- one thing I did that wasn't in the recipe was I grated the zucchini onto a kitchen towel and let it absorb some of the moisture before I mixed it into the batter with the carrots. Was your zucchini really wet when you added it? (I have no idea if that would even matter -- but that's the only thing I could come up with that could have been a variable.)

Emilie


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Tue Aug 26, 2014 8:43 am 
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Location: Kansas City
I put the zucchini in a strainer and pressed out the water so I don't think that's the problem. I guess was expecting a zippier flavor what with the ginger. It's ok, just not what I expected.

Thanks for your reply.

fitzie


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Tue Aug 26, 2014 9:58 pm 
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Location: Virginia
fitzie wrote:
I guess was expecting a zippier flavor what with the ginger. fitzie


I wonder if it depends on how zippy the ginger is? I think the KAF ginger bits I used pack a pretty strong sweet/spicy punch, so maybe that helped make it so good.

Actually I needed another quick favor from my printer friend today and all I had to do was mention I had another loaf of it in the freezer. Food makes a very handy bribe.

Emilie


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 Post subject: Re: Carrot Zucchini bread
PostPosted: Wed Aug 27, 2014 8:26 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 660
Location: W. Montana
Do you think I could successfully substitute currants or raisins for the ginger? Somehow, when I read this recipe raisins are calling out to me.


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