Olive Zucchini Bread Take 2

With leftover goat cheese and zucchini from the last loaf of Olive Zucchini Bread, I did a second try with milk (as specified by the recipe) and with canola oil instead of olive oil.  Things I learned – this latest version was less salty, and not as moist as the first batch.  I think I’ll stick with ricotta into the mix and use olive oil instead of flavorless canola.  Bring on the salt, bring on the ricotta.




~ by drywoodburstingintoflame on November 21, 2010.

One Response to “Olive Zucchini Bread Take 2”

  1. Wow! It looks yummy!

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