Saturday, August 29, 2009

Zucchini Sunflower Bread

I must confess that my family didn't enjoy this as much as I did: my husband has passed on his dislike of nuts/seeds in bread products to our children (sigh). However, if you enjoy nuts and seeds in your baked goods, then you should try this bread! It's a nice alternative to the more heavily spiced zucchini breads, and the sunflower seeds add a great flavor and slight crunch.

Recipe based on outline in How to Cook Everything, 10th ann. edition

  • 4 T. cold butter, plus more for the pan
  • 2 c. all-purpose flour (or half whole wheat)
  • 1 c. sugar
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. salt
  • 3/4 c. milk
  • 1 egg
  • 1 c. zucchini, grated and excess moisture squeezed out
  • 1/2 c. raw sunflower seeds
  1. Heat oven to 350 degrees. Grease a loaf pan with butter (I used an 8x4-inch pan; cookbook recommends a 9x5).
  2. Stir together dry ingredients. Cut butter into pieces and then cut into the dry ingredients with a pastry cutter, 2 knives, or your fingers. Mixture should be crumbly.
  3. Beat together milk and egg. Pour into dry ingredients, mixing just until combined. Fold in zucchini and seeds, then pour/spoon batter into pan. Bake for about an hour, until bread is golden brown and toothpick comes clean from the center. Cool on a rack for 15 minutes before removing from the pan.
Makes 1 loaf

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