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July 30, 2010

Cooking is an art. Baking is a science…but there is no magic formula for breads without yeast, known as “quick breads”. I wanted to make the Zucchini-Pecan Cake in the August issue of Bon Appetit, but decided to improvise and swap out some of the ingredients, transforming cake into a “healther” bread. Here’s what I’m talking about:

Ingredients:

nonstick cooking spray…didn’t use it

1 1/2 cups all purpose flour…substituted 1/2 cup whole wheat and 1 cup quinoa flour

1 1/2 teaspoons baking powder

1 teaspoon coarse kosher salt

1 teaspoon ground cinnamon…doubled it

1/2 teaspoon ground ginger…doubled it

1/4 teaspoon ground nutmeg…tripled it

3/4 cup olive oil…substituted walnut oil

1 cup (packed) golden brown suger…substitued maple cryslas and probably will do 3/4 next time

3 large eggs

1 teaspoon vanilla extract…didn’t measure, but probably used a tad more

1 1/2 cups coursley grated zucchini…ended up using closer to 2 cups (didn’t want to waste any!)

3/4 cup chopped pecans

The final result was delicious…experiment away!

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