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We're going to squash your concerns this week about making quickbread. Our zucchini nut bread recipe is a sweet treat for August!
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Enjoy this Texas Cooking recipe and have a great week!
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Because you can never grow just a little zucchini! This aromatic quick-bread is addictive. I prefer using zucchini, but you can substitute carrot to make carrot nut bread.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1-3/4 cups sugar
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- 3 eggs, lightly beaten
- 1 cup canola oil
- 2 cups coarsely shredded zucchini, firmly packed
- 8-ounce can crushed pineapple
- 2 teaspoons vanilla extract
- Preheat oven to 350°F
- lightly grease two 4-1/2x8-1/2-inch loaf pans.
- Combine the flour, salt, baking powder, soda, sugar and cinnamon.
- Stir in the pecans.
- Add all the remaining ingredients to flour mixture and stir just until dry ingredients are uniformly moistened.
- Divide batter between the two prepared loaf pans.
- Bake for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean.
- Cool in pans for 10 minutes, then remove and finish cooling on wire racks.
The serving dishes in our photograph are Fiesta dinnerware.
Carrot Nut Bread: To make carrot nut bread, substitute 2 cups of grated carrots for the shredded zucchini.
Lone Star List
Important Texas stuff this week:
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- A Pleasant Little Kitchen: Lemon Ice Cream recipe.
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New Cookbooks We're Reading
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
- What's a Zucchini? And Other Questions Americans Once Asked - The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
by Daniel Stone
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- NYT: The Freshest Ideas Are in Small Grocery Stores - As big supermarkets struggle, a new crop of local groceries are innovating to serve niche audiences and advance social causes..
- Saveur: Decoding the Sloppy Joe: A Supposedly All-American Legend - Spoiler alert: All theories involve a Joe
- Texas Parks & Wildlife: Explore Texas State Parks this Summer.
- What to do this weekend? Visit a Farmer's Market! COMPLETE LIST OF FARMERS MARKETS IN TEXAS
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