Tuesday, July 13, 2010

Zucchini Currant Mini Breads



Featured Ingredient: Currants














For too few weeks a year, fresh currants are available at markets and should not be missed. Like other berries, tart currants abound in vitamin C and phytochemicals, which help mop-up pesky free radicals that mess around with cells in the body to initiate a variety of chronic diseases. The most common currants available are red and black with the former often being less expensive.

You can enjoy fresh currants washed and out of hand or on top of ice cream, yogurt, granola, salads and pancakes. Excellent for stewing, currants make delicious compotes, pies, jams, sauces, and syrups. They also help baked goods such as the recipe below explode with flavour in your mouth.

This recipe is a play on iconic zucchini bread making use of the really cheap and abundant summer squash this time of year. The currants give them an unexpected sweet-tart flavor. You don’t have to add chocolate chips, but if you got them around why not do so. If you don’t have whole wheat pastry flour, try half regular whole wheat and half all-purpose. The addition of yogurt helps cut down on the use of oil but if you want to omit it, just use about ½ cup oil.

Zucchini Currant Mini Breads













1.5 cups whole wheat pastry flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
2 eggs
¼ cup oil
¼ cup yogurt
1 tsp vanilla extract
½ cup sugar of choice
1 ½ cup zucchini, shredded
½ cup currants
½ cup chocolate chips

Preheat oven to 350 degrees. In a bowl, combine flour, salt, baking powder, baking soda, and cinnamon. In a separate bowl, lightly beat eggs and mix with oil, yogurt, vanilla and sugar. Fold in zucchini. Stir in currants and chocolate chips. Divide among 10 greased or paper-lined muffin cups (better yet, use silicon!) and top each with a few currants for show. Bake for about 20 minutes or until a tester comes out clean.

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