Skip to main content

Zucchini Bread

Ignore the cooling rack marks - move along there's nothing to see here
Yes it is zucchini time.  I managed to give some away to my neighbor and my Mom so far but that still leaves me with quite a few.  Zucchini bread will be coming with me tomorrow to work to unload on unsuspecting coworkers - uh I mean coworkers. Here's the recipe:

Zucchini Bread (adapted from The Book of Bread*)

1 1/2 c flour
1 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t fresh ginger, grated
2 eggs
zest and juice of 1 lemon
1/2 c oil
1 t vanilla
2 c grated zucchini
1 c raisins

In a small bowl mix all dry ingredients. Mix eggs, oil, vanilla, and zucchini together. Stir in dry ingredients. Stir in raisins.  Place in a 9" greased and floured loaf pan.  Bake for 50 minutes at 375 or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes and then turn out onto rack to cool.

You don't even need to drag the mixer out for this one. It's so easy. It's such a great way to use up that zucchini great recipe. The only thing I did wrong was not to flour the pan.  I only greased it as the recipe said and I had some stickage issues on the bottom. So I cooled the bread upside down (hence the cooling rack marks) and then I was able to press the stuck parts back onto the bottom. They "glued" on once it cooled.

See wasn't that easy - I got rid of 2 cups of zucchini.


*Still haven't bought this book - what are you waiting for?? I'm telling you it has good recipes in it!

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …