Zucchini bread for a different season

08/22/2011 | Poughkeepsie Journal (N.Y.)

Zucchini is abundant now, so it's a good time to make zucchini bread, freezing some to give as gifts over the winter holidays. Kate Cavotti, a professor in baking and pastry arts at CIA, offers a recipe for a moist bread that uses unpeeled zucchini and is flavored with orange zest and toasted walnuts or pecans.

View Full Article in:

Poughkeepsie Journal (N.Y.)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA