Zucchini Nut Bread

We all have them. 

That favorite family or personal go-to recipe that that we don’t really need a recipe to make but consulting it is like clutching a security blanket.  For me, it’s my Grandmom’s Meatballs, a Butternut Squash Soup recipe that I clipped out of the Philadelphia Inquirer 25 years ago and a Zucchini Nut Bread recipe from one of Sister’s first cookbooks, the Country Fair Cookbook.  I asked for custody of the treasure several times, but she has refused. 

Several swashbuckler-like attempts to commandeer the book have also failed.    

Anyway, originally published in 1975, all recipes in this book are Blue Ribbon Winners from State or Country fairs around the United States.  I grew up in Philadelphia and we didn’t have Country Fairs –unless you count the bake sales at Saint Francis Xavier – so there are no local entries.

At least that I remember.

And, as you just read, I don't have the book to consult.

I have tweaked this recipe over the years introducing some brown sugar, whole wheat flour, shredded carrots and sometimes eliminating the walnuts, like I did this time.  I think my modifications have made the bread better, but do make it both ways and you be the judge!  Either way, it is a very moist bread and if you wrap it tightly with foil and refrigerate overnight, the flavors will mellow and each slice will be like a little piece of baked bliss. 

So pick up some zucchini, collect your spices, grab your grater and bread pan and prepare to have your home smell like the best, most calming bakery you ever meandered into.  This bread is great slathered with cream cheese  or butter and paired with a freshly brewed cup of tea.

The following recipe is as published; my changes are in parentheses.

Zucchini Nut Bread

From: Country Fair Cookbook

Ingredients

3 cups sifted flour (I use 2 cups of all-purpose white flour and 1 cup of wheat flour)
1 ½ teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
3 eggs
2 cups granulated sugar (I use 1 ½ cups of granulated sugar and ½ cup of brown sugar)
1 cup of cooking oil (I use canola oil)
1 Tablespoon of vanilla
2 cups of unpeeled, grated zucchini squash (I also use ½ cup of grated carrots)
½ cup chopped walnuts

Directions

Preheat oven at 350 degrees.  Sift together flour, cinnamon, baking soda, salt and baking powder.  Set aside.  In a separate large bowl, beat the eggs well.  Gradually add the sugar and oil, mixing well.  Add the vanilla and dry ingredients; blend well.  Stir in zucchini and nuts.  Pour the mixture into two prepared bread pans and bake for 45-55 minutes or until a toothpick inserted comes out clean.

Pumpkin French Toast Bake

Every year for Christmas morning, I make a breakfast casserole.  Sometimes it’s a quiche-like casserole, but that got deep-sixed a few years ago because younger daughter apparently doesn’t like eggs.  

What, no eggs, that’s okay, I make bread. 

Forgive the movie clue….

So for the past few years, I’ve made a bread-based casserole.  It is usually something praliney,gooey and oh so good, but definitely not good for you. 


So this year, I scoured my cookbooks and internet typed “breakfast casseroles” into Google and this little ditty appeared….

And – bonus – it gave me an excuse to try yet another outstanding Stonewall Kitchens product…

This recipe is from the minimalistbaker.com.  My photos aren’t nearly as interesting or well-composed as hers, so I invite you to visit her blog for a complete visual and culinary experience, but, I can say confidently that my end result was surely as delicious as the inspiration.   The aromas that filled the house during baking were a treat for the senses.  The pure comfort of the bread, the crunchiness of the pecans, the gentle zip of the pumpkin pie spice and the sweetness of the syrup all blend ever so nicely to make this a perfect morning indulgence.   I served with fresh strawberries, blueberries and raspberries.

Pumpkin French Toast Bake

From: theminimalistbaker.com

Serves 10 (or fewer depending on the slice size!)

Ingredients

3 1/2 – 4 1/2 cups 1-inch bread cubes (I used French bread)
7 large eggs (I used 5)
2 cups milk (I used skim)
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin BUTTER
3-4 tablespoons brown sugar for topping
Pecans,walnuts and/or craisins for topping

Directions

1. Cut the bread into 1-inch cubes and scatter into a lightly greased 9×13 baking dish.

2. In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts and/or craisins. Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup or honey.

There won’t be any leftovers but in the unlikely event there are, this recipe will keep in the refrigerator covered for a couple days.

Bonus #2, myfitnesspal.com includes the nutritional content for this very recipe on their site…110 calories per slice!  Of course you will need to double (or triple) accordingly....

Mini Chocolate Chip Banana Bread

When I buy a bunch of bananas, there’s a part of me that secretly (ok…intentionally) hopes that they turn all spotted and sweet because then I'll have the perfect excuse to make banana bread. Even better when you can add chocolate chips you have on hand.

Youngest daughter left some items behind (i.e. her cell phone, heaven forbid)when she came home to attend a high school football game…remember, she was one of the Drum Majors for the band last year. Since I work about 20 minutes away from the University of Delaware, I offered to personally return her things and, what the hell, I’ll bake banana bread for her and her hall mates too. I made three mini loaves…I kept one, I gave oldest daughter one, and youngest daughter got the third.

She said it was delicious.

And her hall mates now love me.

More baked goods encouraged.

Banana Banana Bread
From allrecipes.com

INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter 3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
NOTE: I made mini loaves and baked for 40 minutes. I also added 1 cup of chocolate chips.

Chocolate Chip Muffins

I made youngest daughter Chocolate Chip Muffins so she’ll remember why she likes to come home. University of Delaware move-in day has been delayed due to Hurricane Irene. So anti-climatic for these kids...I feel so bad!

But these muffins are so good!


Chocolate Chip Muffins
From: joyofbaking.com

1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup milk or cream
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cups granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk chocolate or semisweet chocolate chips

Preheat oven to 375 degrees. Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.


Here she comes! Listen to Goodnight Irene here.

Irene photo found at http://philadelphia.cbslocal.com/