After a post about World Peace Cookies, it only seems appropriate to follow up with a post on Amnesty Bread. The idea for the name came from David Lebovitz's Amnesty Cookies, which are really Compost Cookies. But the theory is that you declare a day of amnesty for your fridge and pantry and just throw everything you want to get rid of into this bread. I had a zucchini, a pear, and two bananas from my Boston Organics delivery that needed to be used up plus some leftover dried cranberries and walnuts. If I had had carrots I would've grated those up and thrown them in here, too. Raisins, chocolate chips, white chocolate chips, and other types of nuts would certainly have worked just as well in here. If you make any substitutions, I'd recommend trying to keep it a total of 2 cups of grated veggies or fruits and 1 cup total of dried fruits, nuts, or chocolate.
Amnesty Bread
makes 2 loaves or 24 muffins
3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1/2 cup white sugar
1 zucchini, grated
1 pear, peeled, cored, and grated
2 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour, divided
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts
Preheat oven to 325°F. Grease and flour two 8"x4" bread loaf pans, a 10" tube pan, or line 24 muffin tins.
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, pear, bananas, and vanilla; blend together until well combined. Stir in 2 3/4 cups of the flour, cinnamon, baking powder, baking soda, and salt.
Toss the remaining 1/4 cup flour with the cranberries and nuts and mix in with the rest of the batter. Divide the batter evenly between the two prepared loaf pans or muffin tins.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes for the loaf pans and tube pan and 35 minutes for the muffins.
makes 2 loaves or 24 muffins
3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1/2 cup white sugar
1 zucchini, grated
1 pear, peeled, cored, and grated
2 bananas, mashed
2 teaspoons vanilla extract
3 cups all-purpose flour, divided
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts
Preheat oven to 325°F. Grease and flour two 8"x4" bread loaf pans, a 10" tube pan, or line 24 muffin tins.
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, pear, bananas, and vanilla; blend together until well combined. Stir in 2 3/4 cups of the flour, cinnamon, baking powder, baking soda, and salt.
Toss the remaining 1/4 cup flour with the cranberries and nuts and mix in with the rest of the batter. Divide the batter evenly between the two prepared loaf pans or muffin tins.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes for the loaf pans and tube pan and 35 minutes for the muffins.
It's not the prettiest of breads or muffins, but it certainly does its job, which is to use up all those ingredients in a yummy way. It's quite moist, thanks to all the zucchini and fruits, but also a sturdy enough bread that you could slice and toast it and serve it with some butter.
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