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78
Zucchini Bread
Makes 2 loaves
INGREDIENTS
11 tablespoons unsalted butter
2 2/3 cups sugar
4 large eggs
2/3 cups orange juice
2 medium zucchini, ends removed
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla
2/3 cup nuts
2/3 cup raisins
METHOD
1 Preheat oven to 350 degrees. Grease two loaf pans or spray with
non-stick spray.
2 Into the food processor fitted with S-Blade, place the butter, sugar,
and eggs. Process until smooth. Add the orange juice.
3 With the S-Blade still attached, place the shredding disc on the
Spindle. Turn the food processor on and gently push zucchini
through feed tube.
4 Remove shredding disc only. Add flour, baking soda, salt, baking
powder, cinnamon, nuts, and vanilla. Pulse 3-4 times to combine
ingredients. Remove blade and fold in raisins.
5 Pour batter into pans. Bake until a toothpick stuck into the center of
each cake comes out clean, approximately 60-70 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
77
Dry Bread Crumbs
Approximately 2 cups
INGREDIENTS
12-16 slices white bread toasted
METHOD
1 You may toast in a toaster on light or medium. Or Preheat oven to
300 degrees, and arrange the slices of bread, not touching, on a
non-greased baking sheet. Bake for 20-25 minutes.
2 Cut cooled toast into 2 inch cubes. Drop cubes into the food
processor fitted with the S-Blade. Pulse until uniform
fine consistency.
3 Store crumbs in an airtight container. You may do this with rice
bread to make panko coating.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
FG_FoodProc Manual2 7/7/06 3:54 PM Page 79