We had Chef Ashton Keefe come up with a series of recipes for us, granted they all included a healthy dose of wine! She delivered and then some.
Put on your baker’s hat and whip up this Zucchini Bread topped with a Rosé infused whipped cream! Ahhhh yeah.
Ingredients (Makes 1 loaf):
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/2 cup extra virgin olive oil
1/2 cup Greek yogurt
1 cup coarsely grated zucchini
Boozy Whipped Cream:
1 pint strawberries, halved
1/4 cup sugar
1/4 cup plus 1 tablespoon dry Rosé
1 cup heavy cream
Preheat oven to 350° F. Spray or butter a loaf pan and line with parchment paper.
In a large bowl whisk together flour, baking powder, baking soda, and salt. In a different bowl whisk all wet ingredients together. Add wet ingredients to dry ingredients and stir until batter is evenly moistened, fold in zucchini. Fill loaf and bake about 30-35 minutes or until a skewer comes out clean. Cool completely.
In a bowl place strawberries, sugar and 1/4 cup rose, allow the mixture to macerate for at least 30 minutes. In a large bowl whisk cream and 1 tablespoon rose to soft peaks. Top cake with whipped cream and strawberries.
Don’t miss out on recipes from Ashton Keefe’s new cookbook Lemon & Salt: A Modern Girl’s Guide to Culinary Revelry!