Sunday, August 15, 2010

RECIPE: Zuccini French Toast

From The New York Times Magazine

Adapted from Heather Carlucci-Rodriguez at Print Restaurant in New York.

Serves 6


3 2/3 cups all-purpose flour

3/4 tablespoon cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 cup hazelnuts, toasted and skinned

2 2/3 cups granulated sugar

1 1/4 teaspoon salt

1 1/4 teaspoon salt

15 ounces grated zucchini

8 large eggs, divided

1/2 cup corn oil

1 tablespoon vanilla extract

1/2 cup whole milk

2 teaspoons unsalted butter

Maple syrup and fresh berries, for serving.


1. Preheat oven to 350 degrees. Line a 10-by-5-inch loaf pan with parchment paper on all sides and mist with cooking spray. Sift the flour, cinnamon, baking soda and baking powder together into a large bowl.

2. Pulse the hazelnuts in a food processor until finely chopped. Place in a medium bowl. Add the sugar, salt, zucchini, 4 eggs, oil and vanilla. Stir with a spatula until combined. Add to flour mixture and stir until no flour pockets remain. Pour into pan and bake in the middle of the oven until a skewer poked into the middle comes out clean, about 1 hour 40 minutes, rotating halfway through. Place on a cooling rack and let cool in pan for 20 minutes, then remove from pan to cool completely.

3. Slice into ½-inch-thick slices. Cut each slice diagonally to form triangles. In a large, shallow dish, whisk together 4 eggs and milk. Immerse slices in mixture and soak for 1 minute. In a large sauté pan, melt 1 teaspoon butter over medium heat. Add half of the slices. Cook until browned, about 3 minutes, then flip and brown for 3 minutes. Repeat with remaining slices. Serve with maple syrup and berries.

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