Thursday, July 7, 2011

Zucchini Biscotti

I ended up making this zucchini biscotti recently after my zucchini bread was looking more like a cookie, I tweeted and added to facebook and someone suggested biscotti.  Genius idea so I sliced it up and popped it back into the oven and voila biscotti was born. I will provide recipe below but can't guarantee my fluke will work again :-)

  • 1 1/2 cups all-purpose flour 
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1/2 tsp all spice
  • 1 large egg
  • 1/2 cup canola oil or olive oil
  • 1 cups light brown sugar or white
  • 1 cup freshly grated zucchini, drained on a paper towel, I learned to use a few sheets of paper towel and drain well


  1. Preheat oven to 325 degrees, line a small loaf pan with baking paper. 
  2. In a large mixing bowl, combine dry ingredients. 
  3. Beat together the eggs, oil and sugar and add dry ingredients (this is when I noticed the dough get very thick, the dry should have been lightly mixed in)
  4. mix in zucchini
  5. bake for one hr then allow to cool
  6. slice into 2 inch slices and bake again for 5-10 minutes 

Have you had any baking fails that have turned into success stories?

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