Butter a standard loaf pan or 12-cup muffin tin (or use cupcake liners for easier clean up and prettier muffins). I love that stuff. Sift together the sifted flour, This Fancy Ginger Zucchini Bread has a several unique ingredients that make it really different. Typical zucchini bread is bland, to my tastes. https://www.kingarthurbaking.com/blog/2016/08/16/simple-zucchini-bread Coat two 8½ by 4½ by 2¾-inch loaf pans with oil or nonstick cooking spray. Preheat oven to 350 degrees. In a medium size bowl, blend flour, salt, baking soda, baking powder and ginger with a wire whisk. So first, I bought a pound of fresh ginger and I made myself a batch of candied ginger. Preheat the oven to 325°F. Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan. Bake until loaves are golden and a skewer inserted into center of a loaf comes out clean, about 1 hour. The idea for jazzing up a quick bread this way comes from Annie … / Carrot-Zucchini Bread with Candied Ginger. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice. 2 cups raw, grated zucchini 1 teaspoon minced fresh ginger 1/3 cup candied ginger, minced 1/2 cup walnuts (optional) Preheat oven to 350 degrees. Wash zucchini and grate into a colander; drain for 30 minutes then squeeze with a towel to remove any excess moisture. Divide batter between loaf pans, spreading evenly. Poppy seeds and nuts give this a great crunchy texture. Candied ginger, in fact. Crystallized ginger is a total secret weapon when it comes to holiday baking. Instructions. Now the original recipe says all the fun add-ins are optional, so if you don’t have something you’ll still have delicious zucchini bread at the end, but it’ll just be a little less fancy. When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Spray a loaf pan with non-stick spray and set aside. Here we are, back in the Pacific Northwest where the nights are blissfully cool and the days sweet and bright (for now at least). Preheat oven to 350 degrees (F). Grease a 9x5 inch loaf pan; set aside. So this week, as I thought about those big zucchinis and how to make a better zucchini bread, this one thing kept popping into my mind: ginger. Combine water, lemon zest and chopped ginger in a … Perfect in gingerbread cake (of course), banana bread, zucchini bread, carrot raisin bread, and so on. Fold in zucchini, cranberries, pecans, coconut, crystallized ginger and chocolate. Melt butter in a small saucepan over medium-low heat - stirring constantly - until just browned. Candied Ginger This is the one ingredient which I wish were easier to keep on hand and admittedly, even I'd make Zucchini Bread more often if this ingredient didn't turn the bread from good into great, especially on the second day. Carrot-Zucchini Bread with Candied Ginger. 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