Zucchini is an obvious choice for a vegetable-spiked bread, but why not throw a few more veggies into the mix for a more colorful -- and flavorful -- version? Moist and savory, this quick-bread is easily adaptable based on what’s in season.
Courtesy of Casey Barber
|2 1/2 cups unbleached all-purpose flour||1 small red bell pepper, seeded and diced|
|1 teaspoon baking powder||1 cup broccoli florets|
|1 teaspoon baking soda||1 cup buttermilk|
|1 teaspoon onion powder||1 cup whole or reduced-fat milk|
|1 teaspoon kosher salt||2 large eggs|
|1 small zucchini, coarsely shredded||2 tablespoons (1 oz) unsalted butter, melted|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, baking powder, baking soda, onion powder, and salt together in a large bowl. Gently stir in the zucchini and bell pepper. For loaf and cake pans, stir the broccoli florets into the flour; for muffin tins, place 1 or 2 florets in each well before you add the batter.
Whisk the buttermilk, milk, eggs, and butter together in a small bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans. Transfer the pan(s) to a wire rack and let cool for 10 minutes.
Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
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