Zucchini Nut Bread

zucchini_nut_bread-8.jpg

Zucchini Nut Bread. I didn’t expect to make this so soon. Our zucchini plant is growing so quickly now and producing more than we anticipated. We’ve picked 4 zucchini in the past week and more are on the way. This is the first time we’ve grown it so I didn’t know what to expect. Last year I planted a yellow squash and that didn’t work out, all male blossoms and no squash. But we did some changes to our soil this year and it’s made a big difference. I’m not sure if I posted about this but we removed all our old soil in the garden beds (which was potting soil) and replaced it with a proper soil/compost mix and everything is growing great! The weather has been unusually mild so far this July, seriously rain in Portland in July? Almost unheard of. So it’s been more like a longer spring season. Which is ok with me, and the grass, but I think those tomatoes would appreciate a bit more heat. The weather forecast for this week is in the 70s!? Yep. Weird. 

The recipe is adapted from Sally’s Baking addiction and it’s good! It has lots of cinnamon which I love. I almost wish it had more zucchini in it. I’ll add more next time because I’m certain there will be a next time with all this zucchini, and I’ll update on this post. The original recipe added chocolate chips, but I didn’t really want that for this bread (cake!) so I added what nuts I had on hand, about 1/4 cup pistachios and 1/4 cup crushed hazelnuts. This Zucchini Bread is light in texture, and I kinda wish it were a bit more dense, I’ll experiment some more and let you know how it works out. 

It’s super delicious, easy to make and I’m sure you will enjoy this recipe.

zucchini_nut_bread-1.jpg
zucchini_nut_bread-2.jpg
zucchini_nut_bread-3.jpg
zucchini_nut_bread-4.jpg
zucchini_nut_bread-5.jpg
zucchini_nut_bread-6.jpg
zucchini_nut_bread-7.jpg
zucchini_nut_bread-9.jpg
zucchini_nut_bread-10.jpg

Zucchini Nut Bread

  • 1 and 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 cup chopped nuts 

  • 1/2 cup canola or vegetable oil

  • 1/2 cup packed light or dark brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1 cup grated zucchini (about 1 medium)

Preheat the oven to 350°F (177°C). Grease a 9×5” loaf pan lined with parchment paper with butter.

In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together then stir in the nuts. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently combine with a wooden spoon; do not over mix. Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. The bread is done when a toothpick inserted in the center comes out clean. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.

Cover and store leftover bread at room temperature for up to 5 days (I’m not sure I would leave it out this long, and I’m not sure it wouldn’t get eaten in 5 days!)

Adapted from Sally’s Baking Addiction


Chocolate Cake with Caramel, Ganache + Toasted Almonds

Chocolate Cake with Caramel, Ganache + Toasted Almonds

Happy 2019 everyone! I made this cake for New Year’s Eve last week. We went with a light dinner of Moroccan Tuna and Couscous with vegetables in hopes of having room for this cake. And we did!

Read More

Pumpkin Bread

Pumpkin Bread

It’s that time of year again. All things Pumpkin! And dark. Well actually this October has been unusually sunny for Portland, but this past week the rain finally kicked in, raining every. single. day. oh no! But this time of year is also an opportunity for walks on misty mornings.

Read More

Coconut Cake

Coconut Cake

Wouldn’t you know. On Jeff’s Birthday I’m ready to make this cake and… the oven is broken. It won’t heat and it’s only three years old! Luckily I had only prepared the cake pans while attempting to preheat the oven, so it wasn’t a total loss.

Read More

Apple Pie

apple_pie-1.jpg

As simple as it can be to make Apple Pie, I still found myself searching for a recipe last week. You might remember I’ve made a French Apple Pie, but it’s actually been a very long time since I’ve made a traditional Apple Pie. So here it is! And the pie crust here is really my favorite, it’s easy to roll out and work with, when baked it keeps it form nicely without falling apart and at the same time doesn’t taste like cardboard. The apples? For this pie I used King David apples that we picked up at an apple festival last month. I’m never sure which apples are which these days with so many varieties, is it good for baking? eating? This was a good choice, they didn’t mush up and had a really nice texture, some bite to it, with a spicy flavor. So thumbs up on the King David Apples. 

We had a lovely Thanksgiving for two this year. I made a turkey roulade - a turkey breast rolled with dried cherry and sausage stuffing. It was the third time I’ve made this and it works out really great for a small feast. It’s deserving of a blog post so I’ll just have to make it again. I’m sure Jeff won’t mind.

apple_pie-2.jpg
apple_pie-3.jpg
apple_pie-4.jpg
apple_pie-5.jpg
apple_pie-6.jpg

Apple Pie

  • 6-8 apples (peeled, cored and sliced)
  • Lemon juice, 1/2 lemon squeezed
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 clove
  • pinch of salt
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 tablespoons butter
  • 1 egg for egg wash 
  • 1 tablespoon or so Muscovado sugar (or large granulated sugar)

Pie Dough

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 sticks (16 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
  • 6 to 8 tablespoons ice water

To make the dough in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 5-7 pulses (you don’t want to over work the dough too much or it will become tough.) Remove from processor and place dough in large bowl, add 6 tablespoons of the ice water, combine with wood spoon. The dough should hold together when squeezed with your fingers but should not be sticky. If it’s crumbly, add more water 1 tablespoon at a time. Turn the dough out onto a work surface, divide in half (I make one half slightly larger for the bottom crust) and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or overnight.

 

Filling and Assembly

Preheat oven to 375°F. 

In small bowl combine flour, sugars, salt and spices. In large bowl place sliced apples, squeeze lemon juice, then add flour mixture and toss until well combined. Set aside.

Roll out your bottom crust about 2-3” larger than diameter of pie dish, place in pie dish and trim around the edges. Add the apple mixture. Roll your top crust to fit, cut out any desired designs, place on top of pie, trim any excess and pinch the edges together with thumb and forefinger. Roll out any additional dough and use pie cutter to top with leaf or apple design. Adding a leaf pattern around the edges looks pretty. Whisk the egg in a small bowl and brush over top of pie, sprinkle some granulated sugar.

Bake for 45-50 minutes until brown. Allow to cool a bit before serving. It will slice better if you refrigerate and then bring to room temp. 

apple_pie-7.jpg

Also, I’m sorry to see these pie cutters are no longer available, I’m sure there are more out there but this was a nice selection of designs.