July 23, 2020
Fresh Baked with Fresh Produce!
Fresh Baked with Fresh Produce! Posted by ShopRite Team
It's summertime and that means fresh, local produce is available at your neighborhood ShopRite. We’ve been supporting local, family farmers for more than 50 years and what better way to celebrate the summer season than with freshly-baked treats filled with locally-sourced veggies? Read on for two of our favorite recipes, fresh corn cornbread and zucchini pecan bread!

Locally Grown Aug 2020 Zucchini bread square

Pecan Zucchini Bread

 

Prep Time: 20 min | Cook Time: 60 min | Total Time:  1 hr 20 min | Serves: 2 loaves

 

Ingredients

  • 2 cups Bowl & Basket all-purpose flour
  • 1 cup Bowl & Basket whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 3 eggs
  • 1 cup vegetable oil or coconut oil
  • 1 ¾ cups Bowl & Basket granulated sugar
  • ½ cup Bowl & Basket brown sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 ½ cups chopped pecans

 

Directions

  1. Preheat oven to 350 degrees and grease 2 8-inch loaf pans with cooking spray. In a large bowl, combine first six ingredients (through the salt) until well mixed.
  2. In a separate bowl, combine eggs, oil, both sugars and vanilla extract and whisk until smooth.
  3. Pour egg mixture over flour mixture and begin to stir together. When only a few streaks of flour remain, fold in zucchini and chopped pecans.
  4. Divide zucchini bread batter between both loaf pans, then bake in 350-degree oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan (on top of a wire rack) for at least 20 minutes before carefully removing from the pan and let cooling completely before slicing and serving.

Locally Grown Summer 2020 Cornbread square

 

Fresh Corn Cornbread

 

Prep Time: 20 min | Cook Time: 45 min | Total Time:  1 hr 5 min | Serves: 9-12 slices

 

Ingredients

  • 1 ¼ cup Bowl & Basket all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 ½ tsp salt
  • ½ cup Bowl & Basket milk
  • 1 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 tbsp honey
  • 6 tbsp Bowl & Basket unsalted butter, softened to room temperature
  • ½ cup Bowl & Basket granulated sugar
  • 4 eggs
  • Corn from two large cobs (about 1 1/3 cups kernels)

Directions

  1. Preheat oven to 350 degrees and grease a 9-inch cast-iron skillet with butter.
  2. In a medium bowl add flour, cornmeal, baking powder and salt and whisk until well combined. Set aside.
  3. In a small bowl, combine milk, buttermilk, oil and honey and whisk well. Set aside.
  4. In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer) beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well with each egg to make sure they are well incorporated.
  5. With the mixer on low, slowly alternate adding the flour mixture and the milk mixture until both have been mixed into the batter. When only a few bits of flour remain, gently fold in corn kernels. Do not overmix.
  6. Gently pour batter into greased skillet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan completely before slicing and serving!
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