Saturday, October 4, 2008

zucchini bread

I KNOW. Enough already. But zucchini bread is just so delicious, and the only zucchini at stop & shop was sold in sets of two in styrofoam. and it was organic. sweet, sweet irony.

Anyways, it also gives me an excuse to crack open my new copy of beard on bread. Everything I've baked from that book is awesome. If you don't have two loaf pans (and I don't blame you) you can pour the other half of the batter into muffin cups and make little individual tea cakes for your next tea party. Or snacking. Or when you are too lazy to find a knife to slice your zucchini bread.

zucchini tea bread

adapted from beard on bread

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated zucchini (about a zucchini and a half's worth. two zucchinis would be delicious. I used some summer squash too, no sweat)
3 teaspoons vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon (or some nutmeg, allspice...)
some nuts, I guess, if you aren't me

Preheat the oven to 350.

This is really easy in a standing mixer, but I guess that's just the upshot of living in yer mamma's basement.

Grate the zucchini. Don't bother peeling it, those green flecks in the bread make you feel so healthy!

Beat the eggs until frothy. Add sugar, oil, zucchini, and vanilla. Mix it up.

Now add the dry stuff, trying not to end up with nasty baking powder clumps or anything like that.

Grease your pan(s). If you have ONE loaf pan and NO muffin tin and you forgot to halve the recipe or you really want to have mini zucchini tea cakes, you can get these metal cupcake wrappers that stand up on their own on a cookie sheet-- crisis averted.

Pour the batter into the greased pans and bake for an hour. The little muffin guys will be done after like half an hour or so. Just stick a fork in, you know the drill. Better yet, put them in the oven, remember that you have to pick your boyfriend up two towns over, make his parents drop him off, give them the wrong exit, end up driving around in circles for twenty minutes, make it home AS THE TIMER RINGS.

Have a cup of tea and watch the leaves turn. Ahhhh.

1 comment:

Steve Runge said...


Maybe you could get seriously advanced physics into every recipe. Like, picture a zucchini hurtling through space at nearly the speed of light. Then it turns around and comes back at the same speed. We're way, way older, and it's still fresh enough for zucchini bread.

Love the blog. Could you do a cookie recipe, and critically assess the frequent over-estimation of cookies in the majority of cookie recipes?