Any Home Bakers Here?

[Cebarmlds]

I've seen the recipes for it, and mock apple cobbler too, but haven't ventured to try it.
Have you? Was it good?

It tasted more like a real apple pie when someone else made it!! lol when I made it, it was just ok..

 

[bruceha2000]

but we are drowning in zucchini

I'm glad I don't live near you, I'd have to lock my car doors!

Finished up last week's bread this morning, said I had to make more. Didn't think about it again until I was reading this thread just now and I hadn't gotten my sourdough starter out of the refrigerator to feed it! But I just did so no problem. The KA Basic Sourdough doesn't take a long time to make, I can start in a few hours.

 

[SnapdragonQ]

It tasted more like a real apple pie when someone else made it!! lol when I made it, it was just ok..

Did you know the someone else's pie was zucchini before you tried it?

I wonder if I haven't tried it yet because when I think about it, or read a recipe, my mind says, "If you use zucchini, it will taste like zucchini pie, not Apple pie" and I'm afraid of being disappointed. On another thread someone mentioned making zucchini cookies using zucchini bread batter, which made me curious so I looked for cookie recipes and found some oatmeal raisin type cookies that can use zucchini.

 

[pennyJo1960]

When I made pizza last night made rolls from the extra dough
so tnigh making a turkey breast we bought but having a salad tonight
Turkey and ham chefs salad I guess

 

[Cebarmlds]

Did you know the someone else's pie was zucchini before you tried it?

I wonder if I haven't tried it yet because when I think about it, or read a recipe, my mind says, "If you use zucchini, it will taste like zucchini pie, not Apple pie" and I'm afraid of being disappointed. On another thread someone mentioned making zucchini cookies using zucchini bread batter, which made me curious so I looked for cookie recipes and found some oatmeal raisin type cookies that can use zucchini.

No I didn't know until I was eating it, and yep, I believe that's why it tasted like apple pie.

 

[ronott1]

It’s totally normal to drink coffee, and have a conversation with bread dough... right?
View attachment 2262656

It is likely ok to talk to bread dough but worry if it answers you back!

 

[R2elk]

Have you tried the 'Mock apple pie' made with zucchini?

My grandmother used to make a mock apple pie with Ritz crackers.

 

[R2elk]

Did you know the someone else's pie was zucchini before you tried it?

I wonder if I haven't tried it yet because when I think about it, or read a recipe, my mind says, "If you use zucchini, it will taste like zucchini pie, not Apple pie" and I'm afraid of being disappointed. On another thread someone mentioned making zucchini cookies using zucchini bread batter, which made me curious so I looked for cookie recipes and found some oatmeal raisin type cookies that can use zucchini.

My mother didn't like zucchini bread but would eat all the zucchini bread I made from this adapted recipe.

Warm Zucchini Bread

1/4 cup butter, at room temperature
1/4 cup vegetable oil
1 cup light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg - I used a jumbo egg, you could use 2 smaller eggs.
1 cup finely shredded unpeeled zucchini - I substituted 1/4 cup of finely grated carrot for part of the zucchini and I also didn't grate the zucchini as fine as I did the carrot and I also peeled the zucchini.
1 cup toasted walnut pieces - I don't toast the walnuts but suppose it would be okay to do so.
1/2 teaspoon lemon zest, finely chopped - I didn't have any lemon zest and therefore omitted this.
Preheat the oven to 350° F. Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.
In the bowl of an electric mixer, combine the butter, oil, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.
Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter. For a moister bread, don't squeeze all the liquid out.
Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.
For my apple variation, I used 3/4 of a cup of the zucchini and added 1 peeled and grated red delicious apple (also liquid squeezed out lightly) and one red delicious apple peeled and sliced.
Muffin variation: Pour batter into greased muffin tins or use cupcake papers. Bake at 375° F for approximately 24 minutes or until toothpick comes out clean/dry.
original recipe taken from Emeril Legasse.

She also liked my Apple Zucchini Bread.

 

[pennyJo1960]

Funny I hated Zucchini when I was young but would eat the bread made of it
sometime many years later eat zucchini allot now and like it ..
I have talked to most things I make or have just how I am

 

[SnapdragonQ]

My mother didn't like zucchini bread but would eat all the zucchini bread I made from this adapted recipe.

Warm Zucchini Bread

1/4 cup butter, at room temperature
1/4 cup vegetable oil
1 cup light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg - I used a jumbo egg, you could use 2 smaller eggs.
1 cup finely shredded unpeeled zucchini - I substituted 1/4 cup of finely grated carrot for part of the zucchini and I also didn't grate the zucchini as fine as I did the carrot and I also peeled the zucchini.
1 cup toasted walnut pieces - I don't toast the walnuts but suppose it would be okay to do so.
1/2 teaspoon lemon zest, finely chopped - I didn't have any lemon zest and therefore omitted this.
Preheat the oven to 350° F. Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.
In the bowl of an electric mixer, combine the butter, oil, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.
Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter. For a moister bread, don't squeeze all the liquid out.
Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.
For my apple variation, I used 3/4 of a cup of the zucchini and added 1 peeled and grated red delicious apple (also liquid squeezed out lightly) and one red delicious apple peeled and sliced.
Muffin variation: Pour batter into greased muffin tins or use cupcake papers. Bake at 375° F for approximately 24 minutes or until toothpick comes out clean/dry.
original recipe taken from Emeril Legasse.

She also liked my Apple Zucchini Bread.

Thank you. That looks delicious!
I often make apple muffins/bread and I often make zucchini muffins/bread. Never dawned on me to combine them.

As for the warmed part, I've never meat a bread, or yeasted bread, that made it to the fully cooled stage before getting snitched from.
Well, a slice from.
Ok...2 slices from.