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Savory Zucchini BiscottiThis is an interesting recipe that goes the extra mile in trying to reinvent the commonly known Zucchini bread.

First the Zucchini bread is made, then sliced on a bias, and placed in the oven to cook longer and dry out.

Zucchini Bread Directions

Directions: Preheat oven to 325 degrees. Mix above ingredients very well. Pour into 2 seasoned loaf pans. Bake for 45 minutes. 

Ingredients:

2 cups of all-purpose flour 1 cup of vegetable oil (canola)

2 small zucchini (unpeeled & grated)

  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking power
  • 1 cup of sugar ½ cup of brown sugar
  • 1 teaspoon salt 2 teaspoon vanilla
  • 4T lemoncello (can use 1 T of real lemon juice and a bit of zest)
  • 3 eggs
  • ¼ stick of unsalted butter 1 cup of walnuts 2 eggs

Zucchini Biscotti Recipe

You can even make savory Biscotti from this same recipe.

  • Just slice the bread after it cools with a serrated knife and place on a baking pan lined with parchment paper
  • Bake in oven on low heat until you have reached the amount of crunch desired
  • Remember, you don’t want them to turn brown. You just want to dry out the crumb
  • Patience is a virtue here - you need to use low temperature - maybe do a quick hi temperature brown at the very end.
To learn more about Savory Biscotti, visit savorybiscotti.com