fokiir.blogg.se - Blender vs food processor shredding zucchini

#Blender vs food processor shredding zucchini plus
#Blender vs food processor shredding zucchini free
#Blender vs food processor shredding zucchini crack

The ingredient quantities will automatically adjust. However, you can double or triple the recipe by clicking on the blueserving number and selecting the number of servings you'd like. This easy blender zucchini bread recipe makes 9 servings, cutting the bread 1 inch thick. You can use milk chocolate or dark chocolate chips More chocolate flavor- add a cup of chocolate chips, but cut the sugar by ¼ cup.

#Blender vs food processor shredding zucchini free

Dairy free zucchini bread- use vegan margarine (Becel is what I use) and a dairy-free milk.Zucchini muffins- you can make chocolate zucchini muffins if you wish- just cook them for 20- 30 minutes (you'll need to use a cake tester to ensure they are ready).Zucchini - you can use fresh or frozen (just measure AFTER you defrost, if using frozen) or you can use chopped (it will be blended anyway).Flour - you can use half whole wheat flour and half all-purpose flour.Margarine - you can use butter instead of margarine.It's much easier to fish a piece of eggshell out of a small bowl than dig it out of the blender with a bunch of other ingredients in it! 📖Substitutions

#Blender vs food processor shredding zucchini crack

Hint: Crack your eggs into a separate bowl before adding them to the blender. If you leave it sitting your bread will likely come out dense and gummy. *Make sure you bake it as soon as you pour the batter. Pour into a greased loaf pan and bake in a preheated oven for 55-65 minutes (65 minutes was perfect for me) * I highly recommend using pecans in this loaf!

I was gifted a large zucchini, so I shredded it in my food processor, froze it in 2-cup portions, and then used it in this recipe.

#Blender vs food processor shredding zucchini plus

It was just too good to move on from! Plus my family did like both the 2nd and 3rd versions - I just thought I could make it even better (which I did). So, I played with it and well, it turns out the 4th time's the charm! So, yes, I broke my own rule of only trying to perfect a recipe 3 times, but I just had to make this bread right. I used to sit in her kitchen for hours copying her recipes off recipe cards.īut unfortunately, I tried the recipe, as written, and it didn't work. It was in my handwriting so I likely got it from my mother-in-law. I found this recipe on a piece of paper that I must have had for at least 25 years.

📋 Chocolate Blender Zucchini Bread Recipe.

But you don't have to have fresh zucchini for this recipe, you can shred zucchini, freeze it, and use that instead (that's what I did). Zucchini is popular during zucchini season which can range from May to late August, depending on where you live. And it's the perfect way to hide veggies.Įven though my kids are teenagers, the less they know about vegetables in my baking, the better. Blending the zucchini makes the texture of this bread so smooth, moist, rich, and velvety it's like eating a piece of chocolate cake but with the added nutritious bonus of zucchini. If you love chocolate, you'll love this Chocolate Blender Zucchini Bread! You don't even have to love zucchini because you can't even tell it's in there.