It rained all day today. Not a speck of sunshine in the sky. The good thing is that it did bring a nice, cool breeze to Miami. October marks the beginning of a great few months where we get “cold fronts” of 70 degree weather (50 degrees if we are lucky!)
Last week’s corn bread turned out well. I made it for my boyfriend but I’m pretty sure I ended up devouring most of it. He had lots of zucchinis today, so I thought I would give zucchini bread a try.
I searched all over the web for a recipe that did NOT involve cooking oil. I don’t know why, but the name grosses me out, and I really prefer not to use it. I know, it’s an important ingredient in over half the recipes in the Better Homes and Gardens cookbook. But if I can use butter, I prefer that. (Is that weird? Should I use cooking oil instead? Suggestions please!)
I found this great recipe on Simply Recipes for a fabulous zucchini bread. I halved it, since I was only making one loaf. I also made some minor changes and added almond milk to thin out the batter a bit.
- 1 egg, beaten
- 2/3 cup sugar
- 1 teaspoon vanilla
- ½ cup grated zucchini, plus about another ½ cup of chopped zucchini (I was using a tiny grater and got annoyed with it)
- ½ cup melted butter (the recipe originally called for unsalted but I used the good Danish butter)
- 1 teaspoon baking soda
- Pinch salt
- 1.5 cups all-purpose flour (I used around 1 ¼ cup, because the batter was so thick)
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
- ¼ cup almond milk (this was not in the original recipe, but I wanted to make the batter thinner)
- I omitted nutmeg. I do not really like nutmeg, but the real reason why I omitted it is because I had none, and I didn’t want to drive to Publix in this rain!
1 Preheat the oven to 350. Mix the sugar, egg, and vanilla extract in a bowl. I used a wire whisk to achieve a nice grainy consistency. Add the zucchini and the melted butter. Add the baking soda and a pinch of salt. Add the flour in 3 batches. Add the cinnamon. Add the walnuts. Mix well!
Spray a loaf pan with Pam and pour the batter in:
Bake for 1 hour. He doesn’t have a wooden stick/skewer, so I used a knife to check if it was done. It came out pretty clean, with only a few crumbs sticking to it. Once cooled, the bread came out of the pan easily and had a nice crunchy exterior. Also, it split a bit on the top, which I think is a sign that it cooked nicely.
Time to try a piece:
Tastes awesome! It’s a bit weird to eat chunks of baked zucchini in there, so next time I’ll use my mom’s large grater. Also, I could have added a bit more sugar to make it sweeter, but my boyfriend liked it the way it is.