Carrot-zucchini bread with candied ginger is a scrumptious quick bread that has little flecks of spicy ginger to liven things up. Cinnamon, ground ginger, and carrots also give it a definite carrot cake vibe that makes it a hit for breakfast or snacking.
The idea for jazzing up quick bread recipes comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Wrap and freeze the second zucchini bread if you don’t plan to eat it within a day or two.–Janet Fletcher | Chefs of Sur La Table
WHAT’S THE BEST WAY TO MINCE CANDIED GINGER?
As you make this zucchini bread recipe, you may find yourself frustrated at the stick-to-it-iveness of the candied ginger. A sharp knife helps, for sure. But this little tip is also worth its weight in gold, we think. Take a paper towel that’s been doused with a little bit of mild tasting oil, and occasionally slick the blade as you’re slicing. That candied ginger will lose all of its overzealous attachment issues. Our tester Leanne Abe uses flour sprinkled over the ginger, rather than the oil slicked knife and swears that it works just as well.
When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice.
Serving: 1sliceCalories: 219kcal (11%)Carbohydrates: 30g (10%)Protein: 3g (6%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 23mg (8%)Sodium: 156mg (7%)Potassium: 63mg (2%)Fiber: 1g (4%)Sugar: 17g (19%)Vitamin A: 935IU (19%)Vitamin C: 1mg (1%)Calcium: 12mg (1%)Iron: 1mg (6%)
Originally published September 16, 2010