|This is one of two brilliantly glazed and textured|
sweet sourdough zucchini loaves
we like as is, with whipped cream on top
or French vanilla ice cream...
Yields: (2 loaves)
Prep: 15 Mins.
Bake/Cook: 50 Mins.
3 eggs, slightly beaten
1-1/2 cups *sourdough starter (see below)
2/3 cup vegetable oil
2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon fine-grain kosher salt
1-½ teaspoon baking soda
2 teaspoons double-acting baking powder (or regular)
1 cup chopped walnuts (or pecans)
1 cup grated zucchini (or apple, or pear)
¾ cup raisins (or any other dried fruit)
Glazed Topping (optional):
½ cup unsalted butter
2 teaspoons milk
½ cup dark brown sugar
Preheat oven to 350 degrees. Prepare two buttered and sugared loaf pans, and set aside.
In a large bowl, add the wet ingredients, and mix with a wooden spoon to combine. Sift the dry ingredients through a sieve over the wet ingredients into large bowl, and incorporate into batter.
Fold in remaining ingredients.
Evenly distribute batter between both prepared loaf pans.
Bake for 50 to 60 minutes until a wooden toothpick inserted in center comes out clean.
Meanwhile, (if making glaze option) prepare the glaze ingredients by placing them in a small saucepan over medium heat. Bring to a boil while whisking constantly. Boil for 2 minutes, and spoon equally over warm loaves in loaf pans. Use a pastry brush to distribute topping until it’s absorbed. Carefully remove loaves when cool enough to handle. ~ Enjoy!
[This photograph and link was featured on April 7, 2012 @ http://remarqs.com/?q=dessert%20recipes&source=pic&cid=2&new=y]
|Sandra's Sourdough |
Starter (How to...)
I ordered my *Sourdough Starter Packet from Alaska Herb and Tea Company a couple of months ago.
I’m pulling out my old recipes now that I have a batch active again.
Click on link below photograph on left to start your own batch of Alaska Sourdough...