Sunday, August 1, 2010

Carrot-Zucchini Bread with Candied Ginger

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher

3 cups sifted unbleached all-purpose flour
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp kosher or sea salt
1/2 cup candied ginger, minced
3 large eggs
1 cup canola oil
1 3/4 cups sugar
2 tsp vanilla extract
1 cup carrots, peeled and grated on large holes of box grater
1 cup zucchini, grated on large holes of box grater

1. Preheat oven to 325 degrees. Coat 2 (8½-by-4½-by-2¾-inch) loaf pans with nonstick cooking spray.

2. Sift together sifted flour, ginger, cinnamon, baking soda and baking powder into medium bowl. Stir in salt and candied ginger.

3. In large bowl, whisk eggs until light and foamy. Add canola oil, sugar and vanilla, whisking vigorously until sugar dissolves. Whisk in the carrots and zucchini. Add dry ingredients to egg mixture all at once and stir with wooden spoon just until blended. Divide batter evenly between 2 prepared pans.

4. Bake until breads are well-risen and firm to touch, and a toothpick inserted into center comes out clean, about 1 hour. Let cool in pans on a rack for 10 minutes, then invert and finish cooling right side up on rack.

Submitted by Vicki Boyne

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