BigManRestles
New Member
I never cared much for the texture of "loaded" brownies. The buzz was great (usually), but they always seemed gritty to me. I've been making "loaded" zucchini bread bread for years. I use the recipe from an old Silver Palate cookbook, and in recent times I have put a 1/4 oz. of finely chopped herb. The result has a very good head and tastes excellent! I use a Braun coffee grinder to chop up the herb, and just add an extra egg to the recipe. I also add pecan (or walnuts), a handful of dried cherries, and in the past, I've even added chocolate chips. The recipe makes 2 loaves, and generally a 1" thick slice does the job. Usually when I make a new batch, I start with a 1/2 slice, just to gauge the strength, which can vary depending on the quality of the herb. It keeps in the fridge for a couple of weeks, and also freezes well. I suppose any recipe for a sweet bread like this can be used, so if you have a favorite banana, pumpkin or similar type recipe , don't be afraid to give it a try!