* 2 medium zucchini, about 3/4 pound, grated * 1 cup sugar * 1 egg * 1/2 cup canola oil * 1 cup all-purpose flour * 1 cup whole-wheat flour * 1 teaspoon baking powder * 1 teaspoon baking soda * 1/2 cup whole or low-fat milk * 1 teaspoon vanilla * 3/4 cup dried cranberries * 3/4 cup dark or milk chocolate chips * 1/2 cup chopped pecans
directions step 1 Preheat the oven to 375 degrees F. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour. step 2 In a large mixing bowl add the grated zucchini, sugar, egg and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine. step 3 Add the cranberries, chocolate chips and pecans. Stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean. step 4 Remove pans from the oven and allow them to cool on a wire rack for 10 minutes. Then run a small knife around the sides of the loaves to loosen them from the pans, and tip the pans sideways to turn the bread out onto the cooling rack, using the knife or a flat spatula to remove the loaves without breaking them. Once they are cooled completely, wrap the bread with Saran™ Premium Wrap or cellophane Posts: 9443 | From: USA...... | Registered: Jun 2006
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great recipe. Thanks. Do you know which flour in the local shops will go as "all-purpose" or "whole-wheat"? What I have seen, and believe me I've tried hard to find, was either plain flour or fine flour or self-raising. I am totally confused Posts: 132 | From: Alex | Registered: Oct 2009
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i am not sure , i am in the USA but i would guess it is plain flour anyone else can help Nasto?
Posts: 9443 | From: USA...... | Registered: Jun 2006
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all purpose is plain flour, you're adding baking powder and baking soda to make it into self raising. Whole wheat is brown flour I think, never seen that in Luxor though
Eng-Am translation: Baking SODA is Bicarbonate of soda in UK.
-------------------- If you don't learn from your mistakes, there's no sense making them. Posts: 15090 | From: http://www.egyptalk.com/forum/ | Registered: Jul 2004
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great recipe. Thanks. Do you know which flour in the local shops will go as "all-purpose" or "whole-wheat"? What I have seen, and believe me I've tried hard to find, was either plain flour or fine flour or self-raising. I am totally confused
Nasto, the 2 best flours I have found so far are Doha brand (found it in Carrefour) and if you shop at Fathalla there is a flour that comes in a white and yellow (gold) paper bag, which says All Purpose Flour on it, don't know the brand name. It resembles the Gold Medal brand flour bag in the states. Both work great. Also keep in mind that the baking powder here is not as strong as in the states and I always add a bit more (sometimes double what the recipe calls for) when baking, if recipe calls for it.
Posts: 3291 | From: I DO believe in Karma! | Registered: Apr 2002
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great recipe. Thanks. Do you know which flour in the local shops will go as "all-purpose" or "whole-wheat"? What I have seen, and believe me I've tried hard to find, was either plain flour or fine flour or self-raising. I am totally confused
oh by the way its chef mick or Micky ...not mike Posts: 9443 | From: USA...... | Registered: Jun 2006
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Thanks Laura and Ayisha for the tips. I have a brademaking machine and it's quite demanding to the type of flour. I brought with me rye flour for brown bread and trying to find the wholemeal and wholewheat flour. Looks like I have to bring them with me every time I travel
Chef Mick, my sincere apologies (ashamed and red-faced)
Posts: 132 | From: Alex | Registered: Oct 2009
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quote:Originally posted by Nasto: Thanks Laura and Ayisha for the tips. I have a brademaking machine and it's quite demanding to the type of flour. I brought with me rye flour for brown bread and trying to find the wholemeal and wholewheat flour. Looks like I have to bring them with me every time I travel
Chef Mick, my sincere apologies (ashamed and red-faced)
no worries Nasto. it is all ok where do you travel from?
Posts: 9443 | From: USA...... | Registered: Jun 2006
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Emirates - Egypt - Russia are my main routs. In both Russia and Emirates it is easy for me to buy whatever I need. Here in Egypt I have to rely on my husband (all written in arabic). But a woman cannot trust a man in such delicate issues like yeast or flour. For them (men) they are all the same Posts: 132 | From: Alex | Registered: Oct 2009
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quote:Originally posted by Nasto: Emirates - Egypt - Russia are my main routs. In both Russia and Emirates it is easy for me to buy whatever I need. Here in Egypt I have to rely on my husband (all written in arabic). But a woman cannot trust a man in such delicate issues like yeast or flour. For them (men) they are all the same
isnt that the truth Posts: 9443 | From: USA...... | Registered: Jun 2006
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