Zucchini Balsamic Dessert Recipe

From Dorothy McNett's Recipe Book.

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Zucchini Balsamic Dessert

From Dorothy McNett's recipes at www.dorothymcnett.com. This has traditionally been called "bread" but it truly is more like a dessert. Serve with a sweet dessert wine as a special treat. Or, if you own an aged Traditionale Balsamico, slice the bread very thinly. Serve with a dollop of vanilla ice cream sprinkled with about 1/4 teaspoon of the balsamic.

3 eggs
1 3/4 cups raw sugar
1 cup extra virgin olive oil
2 cups grated unpeeled zucchini
1 tablespoon vanilla extract or paste
3 cups unbleached all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspon baking powder
1 teaspoon cinnamon
1 tablespoon chopped candied ginger
1 cup chopped nuts (walnuts, hazelnuts, pecans...)
Balsamico Traditionale, if desired

Preheat oven to 375. Beat eggs until light and fluffy. Add sugar, oil, zucchini, and vanilla. In another bowl, whisk together flour, salt, soda, baking powder and cinnamon. Add to zucchini mixture and stir until well blended, adding ginger and nuts. Pour into lightly oiled tube or loaf pan, or several small mini pans. Bake 1 hour if using one pan, reduce timing to about 45 minutes if using smaller pans. To serve, place a slice on a dessert plate, dollop on a bit of vanilla ice cream if desired, and then drizzle with a few drops of really aged balsamic vinegar.

Recipe created 1999-07-27.

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