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Monday, July 28, 2014

Elizabeth Street

WHIP UP DEBI MAZAR'S HEALTHY ZUCCHINI BREAD RECIPE WITH YOUR 'ENTOURAGE'

Apr 24, 2014

Whip Up Debi Mazar's Healthy Zucchini Bread Recipe With Your 'Entourage'

One of our favorite Entourage characters—aside from the endearingly abrasive Ari Gold, that is—was Vincent Chase’s motherly, no-nonsense publicist Shauna, played by the original Jersey girl, Mrs. Debi Mazar. After the show ended in 2011 and the crew went their separate ways, Mazar, along with her husband Gabriele Corcos, found her way to an entirely different genre of the small screen. The couple’s Cooking Channel series, Extra Virgin, is now on its fourth season.

Sure, it’s a little disconcerting to see Goodfella’s Sandy lovingly preparing traditional Tuscan dishes—a coffee-rubbed lamb dish caught our attention—but in minutes you’ll stop picturing her and Ray Liotta indulging in illegal substances. Your focus will inevitably shift to the sizzling farm-fresh vegetables and homemade breads you can practically smell in your TV room.

Speaking of which, have we mentioned it’s “National Zucchini Bread Day”? In honor of the food holiday and Entourage’s move to the silver screen (The film, in which Debi reprises her role as Shauna, is set for release next year), try out the Italian chef’s mouthwatering recipe. The actress loves to make this healthy treat with her kids, eight-year-old Giulia and 12-year-old Evelina. Much like the—ahem—treat Sandy once shared with Henry, this stuff’ll bring you to your knees.

Debi Mazar's Zucchini Bread

Ingredients
1 1/2 cups all-purpose flour 
1 teaspoon cinnamon
1/2 teaspoon salt 
1/2 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 cup canola oil 
2 large farm fresh eggs, lightly beaten 
1/3 cup sugar 
3 tablespoons natural sweetener (Debi likes Truvia)
1 cup zucchini, grated

Directions
1. Preheat the oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray. 
2. In a large bowl, whisk the flour, cinnamon, salt, baking soda, and baking powder. In a medium bowl, whisk together the oil with the eggs, sugar, and truvia. Stir in the shredded zucchini. Add the zucchini batter to the dry ingredients and stir until combined. 
3. Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean. 
4. Cool the bread in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely. 

Feel like baking up a storm? Click through the slideshow above for even more irresistable bread recipes.

By Cordelia Tai

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h/t Working Mother