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117.763671875
A colleague from work, Lee O., gave me this family recipe for when the summer zucchini is overflowing. She says they call it "brake" because it's a cross between bread and cake - a great dense consistency with a sweet bite. I'm calling it a dessert - perhaps an icing is in order?! It's terribly easy to put together. Just plan to bake in the morning or late at night - this recipe calls for a 350 degree oven for an hour.
156
103.59375
156
103.59375
Zucchini “Brake”
August 2, 2009
30 min or less active, bread, dessert, summer
A colleague from work, Lee O., gave me this family recipe for when the summer zucchini is overflowing. She says they call it "brake" because it's a cross between bread and cake - a great dense consistency with a sweet bite. I'm calling it a dessert - perhaps an icing is in order?! It's terribly easy to put together. Just plan to bake in the morning or late at night - this recipe calls for a 350 degree oven for an hour.Information
Servings: 8
Time: 15 minutes active; About 75 minutes total
Price: About $5.00 total; about 60 cents per serving
Nutrition (per serving):
Calories: 241.8
Protein: 4.8g
Fat: 2.1g
Saturated fat: 2.1g
Carbohydrates: 39.6g
Fiber: 0.2g
Sodium: 313.9mg
Cholesterol: 53.6mg
High In:
Good Source:
Low In:
Ingredients
- 1 1/4 cup grated zucchini (about one pound)
- 1/3 cup butter at room temperature
- 2 large eggs
- 3 Tbsp milk
- 1 cup brown sugar
- 1 tsp real vanilla extract
- 1 3/4 cup white flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
Preparation
- Preheat the oven to 350 degrees.
- Grate the zucchini into a colander and let drain briefly.
- Then, stir together zucchini, butter, eggs, milk, and brown sugar in a bowl. Add flour, baking powder, salt and baking soda and mix together until combined.
- Pour mixture into a 8" or 9" cooking spray sprayed pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in pan for 10 minutes, then gently turn out onto a wire rack to cool completely.
