Cinnamon Zucchini Bread

Take advantage of end-of-season zucchini to make this moist bread that bakes nicely with the low-mix combination. Perfect size for 1 regular loaf or 6 Texas-sized muffins. Freeze extras to use another day. Extra zucchini? Freeze shredded zucchini in 2-cup quantities for enjoying bread throughout the winter. Just thaw and add the contents (include juices) to the recipe. The recipe features sour cream or yogurt to help reduce the fat, yet keep the loaf moist.

CINNAMON ZUCCHINI BREAD 

1/3 cup oil
1/3 cup sour cream or plain yogurt
1 1/3 cups sugar
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups shredded zucchini

1. Preheat Microwave-Convection oven to 350 degrees.  

2. Combine oil, sour cream, sugar and vanilla in mixing bowl. Beat in eggs, one at a time, beating until light. Add remaining ingredients; stir until well combined. Pour into one 9 x 5-inch silicone loaf pan or six Texas-sized silicone muffin cups. Place on low rack.

3. COMBO-BAKE with 10% microwave and 350 degrees for 23 to 25 minutes for loaf or 18 to 20 minutes for muffin cups or until toothpick inserted in center comes out clean. Cool. Loosen edges and remove from pan. Wrap tightly and store in refrigerator until served. Cut loaf into slices; muffins into quarters or slices.  

Makes 1 Loaf

TIPS  >If not using silicone, be sure to oil or grease baking pans.  

>Sour cream or yogurt can be regular or non-fat.

>Store extra muffins in freezer. They also make nice gifts for friends and neighbors.

>About 1/2 cup chopped walnuts or pecans can be stirred into batter just before pouring into baking pan. 

From my Kitchen..

—I recently prepared a double recipe of the Crustless Quiche recipe in the 9inch square pan. Even with the turntable turned off, it cooked nicely on the Low-Mix combination, rotating the dish once. The Egg Bake, cut nicely with the narrow silicone spatula and removed from the dish easily with the wide spatula. A 13x9-inch pan of caramel rolls were prepared in the deep 10.5-inch silicone pan and it baked perfectly on the convection setting. Most things that cook in a 13x9-inch pan can be cooked in the deep round silicone pan and then it turns freely in the ovens with turntables.

—At a recent class, several participants were getting together one evening for dinner and they were each making something from one of the microwave-convection cook books that they had just purchased. I was not there long enough to hear about their results, but thought what a good way to learn together and share cooking experiences.Soups and casseroles are great for winter dining. Make extras and freeze in meal-sized quantities for enjoying at another meal. 

 

For more great recipes, get the popular books Easy Microwave Convection Cooking and On-the-Go Microwave-Convection Cooking!