Archive for the ‘Breads & Muffins’ Category

What Zucchini?

August 19, 2010

It doesn’t look like it. But that above loaf has a cup of zucchini, which makes it a perfectly acceptable breakfast food. Veggies, they’re important. Chocolate, that’s important too. Dessert disguised as breakfast makes mornings tolerable. You’ll hardly notice your clogged tub not draining as you shower, or your leaning tower of dirty laundry while you frantically search search search for anything that’s “clean” and “work appropriate.” Really! Bake this bread… it’s magic!

Chocolate Zucchini Bread

Adapted from, makes one 9” x 5” loaf

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup mini chocolate chips, plus more for the top of your loaf
1 (1 ounce) square of unsweetened chocolate
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 cup grated and drained zucchini (drain in colander, pressing with a spoon to eliminate any excess water)
1/2 teaspoon vanilla extract

Preheat your oven to 350° F and grease a 9″ x 5″ bread pan.

Combine the flours, baking soda, salt and 1/3 cup of the chocolate chips in a bowl. Set aside.

Melt the square of chocolate in the microwave on low power, checking every 30 seconds to stir.

Whisk together eggs, sugar, oil, vanilla, and chocolate. Add zucchini and melted chocolate. Fold in the dry ingredients until just combined.

Pour batter in your prepped pan. If you would like to amp up the chocolate a bit more, sprinkle the top with a few more chocolate chips. Bake 60 minutes. A tooth pick inserted in the center will come out dry and crumb free. Cool for 10 minutes and transfer to a wire rack.

Eat for breakfast, then later, eat for dessert. Versatility–important.


Today I Felt Crazy

August 19, 2010

Today I felt crazy.  Maybe because it’s Wednesday.  Maybe because I AM crazy.  I dunno.  I felt tired but antsy and weird and unbalanced.  I felt crazy at work and crazy while I was talking to people and crazy on the train and when I got home I felt crazy still.  I started baking and cooking dinner and making my lunch for tomorrow and DOING DISHES…

what the?  Dishes?  I know, I totally lost myself.  Don’t worry, at some point the crazy stopped.  I stopped.  There’s a crumby bread pan and bbq’d casserole dish sitting in the kitchen sink to prove it.  I hung out with Roomie L and went to Misiu’s art show at the bowling alley.  The world was right again.

That zucchini, however… there was something unsettling and not right about the size of that thing.  It was gifted by a friend.  Andrea was out of town for a week, and when she returned Mammoth Zucchini had turned mammoth, scaring all the other garden vegetables.  She very kindly turned it over to me.  Since yesterday I’ve used two recipes with the thing, and I still have about half left.

The first go was with a basic zucchini bread, with a bit of cornmeal to switch up the flavor.  It was a tad like corn bread, and had more of a crumbly texture than most zucchini breads I’ve tried.  I liked it plain, but you could also serve with a bit of butter.  Zucchini, Take I…

Zucchini Bread with Cornmeal

Adapted from Mark Bittman’s How to Cook Everything (buy it already, seriously).

When using super mammoth zucchini, make sure you drain the shredded veggie to get rid of excess water.  I used a colander, pressing the zucchini shreds along the bottom with a spatula.  Recipe makes one 9” x 5” bread loaf.

2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

2 eggs
1 cup drained, shredded zucchini
3/4 cup brown sugar
1/4 cup (1/2 stick) melted butter, plus some for greasing loaf pan
1 1/4 cups milk
1 teaspoon vanilla extract

Preheat your oven to 350° F and grease your loaf pan.

Mix the dry ingredients (first 8 on list) together in a medium bowl and set aside.

Whisk the two eggs with the zucchini, brown sugar, melted butter, milk and vanilla.  Fold in the flour mixture until just combined.

Pour batter into greased loaf pan and bake for 6o minutes.  A toothpick inserted in the center of the loaf should come out clean and crumb free.  Cool for ten minutes and transfer to a wire rack.


July 31, 2009

Walking through the farmer’s market on my lunch yesterday, there was no way I couldn’t buy these babies. They smelled ammmazing.

And I wanted to bake. Bake with peaches. What I really wanted was peach cobbler. Hot out of the oven. With some vanilla ice cream. Doesn’t that sound lovely?

Well I didn’t make the cobbler. Disappointed? Yeah, me too a little. But I decided that since we celebrated four work birthdays in the past four days with things like CINNABON & coffee cake, I could stand to bake something healthy. ish. Healthyish! So I made these muffins…

Peachy Banana Muffins

This recipe makes about 18 muffins

1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup white flour
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 small-medium ripe bananas, mashed
1 cup peaches, peeled & chopped
1/2 cup brown sugar
1/2 cup vanilla yogurt
2 eggs
1 teaspoon vanilla extract

Preheat your oven to 350°F and place liners in muffin tray.

Combine dry ingredients and set aside. Mix together mashed bananas, brown sugar, yogurt, eggs and vanilla until blended. Add dry ingredients until just combined. Stir in peaches.

Pour batter into prepared muffin trays. Bake for 15 minutes. Do the toothpick test. Muffins are done when inserted toothpick into the center of a muffin comes out clean. Let cool for a bit before enjoying. Otherwise they tend to stick to the muffin liner.

Easy! Not exactly peach cobbler a la mode, but still pretty good. These could also benefit from some crumb topping.