Rania Harris stopped by Pittsburgh Today Live today to show off two great bread recipes!

Zucchini Bread

  • 6 eggs
  • 3 ½ cups sugar
  • 1 ¾ cups vegetable oil
  • 5 cups grated zucchini
  • 2 tablespoons vanilla
  • 6 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 tablespoon cinnamon
  • 2 cups chopped walnuts
  • 1 tablespoon freshly grated lemon zest
  • ¼ cup walnut oil

Preheat oven to 350 degrees. Butter or spray with vegetable oil 4 large loaf pans or 8 small.

Beat the eggs until light. Add the sugar, mixing well. Add the oil, zucchini, and vanilla and mix thoroughly.

Sift the dry ingredients. Add by the cupful to the egg mixture. Stir until well blended. Add the nuts, lemon zest and walnut oil. Spoon into the pans and bake for approximately 1 hour. Cool on racks.

Carrot Bread with Almonds

  • 4 tablespoons (1/2 stick) cold butter, plus butter for the pan
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup almond milk
  • 1 tablespoon grated orange zest
  • 1 egg
  • 1 cup grated carrots
  • ½ cup dried cherries
  • ½ cup sliced almonds

Heat the oven to 350 F. Grease a 9 x 5-inch loaf pan with butter.

In the bowl of a food processor, fitted with a steel blade, pulse the butter and flour until the butter is incorporated and there are no pieces bigger than a small pea. Add the brown sugar, baking powder, baking soda and salt and pulse briefly, just to combine the ingredients.

In another bowl, beat together the milk, orange zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the carrots, dried cherries and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing

Makes: 1 loaf

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