Tuesday, August 28, 2018

Mary Allen's zucchini bread

I used Ken's mother's recipe to make a loaf of zucchini bread on Monday. The recipe is a little different from the one I usually use and resulted in a loaf that is more bread-like and less cake-like. I added some chopped pecans that Ken and his mother shelled and froze last fall.

The pecans in this section of the loaf seem to have migrated to the southeast. They must be homesick!

I put in a little more zucchini than the recipe called for. I'm trying to use it up! I also added a little less flour and sugar. The recipe calls for two tablespoons of baking powder; we think that may be a typo because it seems like an awful lot. I used half that amount and the loaf more than doubled in size when baked. I baked it in one loaf pan (the recipe said to make two loaves), so it took a little longer in the oven. But, even with these little adjustments, the bread baked well and tastes delicious!


  1. What is that lone chopped pecan doing in Colorado?

  2. I toasted a slice of this bread and spread cream cheese on it for my breakfast this morning. Really good.

    1. I was just thinking how good a toasted slice with butter or cream cheese would be, with coffee. Yumm!

  3. My mouth is watering. Warmed up and melty butter (or cream cheese), yes!

  4. chm, he's gay and works in an organic health food shop in Boulder.

    judy, I have to try that, too.

    mitch, :)


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