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…
- 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 325Â°F for one hour (or 35-40 minutes for the muffins).
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]