September 27th, 2006

Zucchini bread

I’m not much of a baker.

No reason in particular, I just rarely bake anything. In culinary school I hated my baking class, especially bread baking. Maybe it’s because everything has to be so precise, — you just can’t decide to throw in a little more yeast or flour and expect something good to happen — and I’m more for creative expression. Or maybe it has a little bit to do with Miami’s 80-degree weather, which doesn’t really make me crave pies and breads.

Whatever the reason, it temporarily evaporated last week when oddly I woke up every day craving baking. But what to make?

By pure coincidence or maybe an exercise of telepathy, Kim emailed on Monday telling me she had made zucchini bread. That sounded easy enough, so I asked for the recipe and got to baking last night.

There’s something very relaxing about baking; it’s comforting, sweet. Last night, I reveled in the scent of cinammon that started to invade my apartment as the muffins — unexpected circumstances turned my bread to muffins — baked in the oven. Their spicy scent still lingered in my apartment this morning and I felt all warm and fuzzy. If this was a scene out of a movie it would’ve worked better with trees changing leaves rather than palm trees outside my kitchen window. Really, the muffins made me think of fall. And they were sweet (a little too sweet for my taste), spicy and good for the heart.

Maybe it’s time to break the baking dry spell…

Zucchini Bread*

  • Flour, 1 1/2 cups
  • Baking soda, 1 tspoon
  • Cinammon, ground, 1 1/2 tspoon
  • Salt, 1 tspoon
  • One (1) egg
  • Sugar, 1 cup
  • Zucchini, 1 cup grated
  • Vegetable oil, 1 cup

Mix flour, baking soda, cinnamon, salt in a bowl. In a separate bowl, mix the egg, sugar, grated zucchini, and vegetable. Combine dry and wet ingredients. Pour mixture into a greased bread (or muffin) pan and bake at 325°F for one hour (or 35-40 minutes for the muffins).

Cook’s Notes

I used brown sugar in this recipe but I would probably use a little less next time. That’s just me, though. You’ll have to try them first and then decide whether you need to adjust.

Also try adding chopped walnuts or raisins to the mix.
* Recipe courtesy of Kim’s mom, Donna.

[tags] baking, food, miami, cupcakes, recipes, zucchini [/tags]

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9 Responses to “Zucchini bread”

  1. Hooray! This is one of my favorite recipes of all time! I’ve been eating my mom’s zucchini bread for as long as i can remember. It’s a Thanksgiving staple as well. And you are right, it goes well with a crisp sunny day and the backdrop of a colorful fall folliage. Mmmmm, Perfection.

  2. Hi Paula,

    I’m so pleased that you included my family zucchini bread recipe on your blog. Just looking at the recipe card will testify to the fact that it has been a favorite for many years…especially in the fall and winter. Regardless of the weather outside or anxiety of the day, the spicey scent of zuchini bread baking in the oven will permeate your home, warm your heart and lift your spirits.

    I love your blog! George and I enjoyed the August South Shore Yacht Club write up on the corn roast. George forwarded it to the manager of our club and he was also pleased with the review.
    Thank you, Paula!


  3. Well, I don’t know about warm and fuzzy but the zucchini bread was definitely delicious. Good stuff, Paula.

  4. Oh yeah…one more thing….what were the “unexpected circumstances” that made your bread into muffins? Do tell!

  5. I am a fan of cakes, ice creams, and very heavy hard core sweets. I have to say I am not a big fan of muffins/sweet bread, but this one conquered my paladar! I love the “airness”, light feel to it. Definetly improved my boring day! Well done Paulinia!

  6. Kim – I hope I don’t lose my credibility because of this one. Believe it or not, I don’t have a bread pan in my kitchen, a testament to how little I bake I guess. No, no. It’s bad, I know. Last night when I went to pick up the ingredients for the bread, I added ‘baking pan’ to my list. But, as it usually happens, I got home and realized I had forgotten the pan. I was too lazy to drive back to Publix so I went to the Jewish market down the street and all they had were these foil cups to bake muffins in. And that’s how my bread became muffins…

  7. Hey neighbor, next time you bake that wonderful stuff, open your window so the scent comes my way! :-) Great recipe. Simple but great.

  8. Estoy ansiosa de llegar manana para probar ese delicioso pan de zucchini !!!!!

  9. Made with a little less sugar as you suggested, and it certainly was delicious, thank you!

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