Quite contrary to this blog, my life has been quite eventful over the past year and a half. Lion King and I welcomed a baby girl into our lives and it has been a magical ride since. Professional milestones have been met. And MUCH food has been cooked, fed, and eaten in our household. I am eager to start sharing culinary adventures again and hope to build up the pace quickly. My grand plan includes recipes that facilitate postnatal care and homemade baby foods, in addition to my usual kitchen explorations.
Today, I will start simple – Zucchini Bread 🙂
unsalted butter – 1/3 cup melted
brown sugar – 3/4 cup
egg – 1
vanilla extract – 1 teaspoon
salt – 1/4 teaspoon
baking soda – 1 teaspoon
zucchini – 1 cup freshly grated (about 2 small to medium zucchinis)
whole wheat pastry flour – 1 cup
unbleached all purpose four – 1/2 cup
Optional:
ground cinnamon – 1/2 teaspoon
ground cloves – 1/4 teaspoon
Procedure:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine melted unsalted butter and brown sugar.
3. Whisk in one egg.
4. Add vanilla extract.
5. Whisk in baking soda, baking powder and salt.
6. Optional: Add ground cinnamon and cloves if you choose to.
7. Fold in freshly grated zucchini.
8. Fold in flour, 1/2 a cup at a time.
9. Pour cake batter into prepared loaf pan (coated with butter and then dusted with flour).
10. Bake for 50 to 55 minutes at 350 degrees Fahrenheit until cake tester comes out clean.
11. Let it cool in the pan for 10 minutes and then transfer to a cooling rack.
12. Once cool, slice and serve. I find that the bread is crumbly if sliced when it is hot. So I try very hard to wait patiently for at least 15 minutes.
Hearty Zucchini Bread is ready to eat 🙂
As always, serve fresh for maximum deliciousness. This is a slightly dense, very moist bread. It is the perfect companion for tea, coffee or a cup of milk at any time of the day really! And guess what, my 15-month old loves it. So YAY!
To writing again 🙂
