I bought some zucchini. It was on sale. I thought “Oh, I can sautee it up, it will be great.”
Then I was told how some people in my house were not huge fans of sauteed zucchini. Since I’ve never fried it, or didn’t really know of a good raw application, I got the great idea to make BREAD.
I did a quick search. I found Paula Deen’s recipe. It had good reviews, I had all the ingredients, so I decided to go for it.
Had I been smart, I would have gone through, done a quick cursory search for “Zucchini Bread” through Google Reader. OR I would have asked my friends via Facebook or Twitter what recipe they use. Had I done either of those things, I would have found Suzanne’s post on her Healthy(er) Zucchini Bread. But I didn’t, so I went about making Paula’s recipe, then tweeted about it.
“Are you using my recipe?” Suzanne asked, because, well, we bloggers like to know the recipes that we post are going to good use. I get giddy when people say they’ve tried a recipe I’ve posted.
“Wait…YOU had a recipe?” Shit, I thought. There goes my post on Zucchini bread. The LAST thing I want to do is a copycat post. Plus, most of the people who read me, probably read her (and if you don’t, why the hell not? She’s the.awesome), and we owe it to our readers to be original. Or something. But then I giggled, because we are NOT special snowflakes of the internet. I had already taken pictures of the process, the bread was in the oven…why the hell not?
Then I got a GREAT idea. I’ll try this bread, and THEN try Suzanne’s recipe next week, and report back as to which we liked best here.
If only the girls liked zucchini bread. Since the only one in our house who had it before was Bill, I had no idea if the rest of us would like it.
Lucky for you, the girls loved Ms. Paula’s recipe. It was tasty, but…it stuck to the pan really badly and my mini muffins did not keep their shape.
Here is Paula’s recipe. For once I made no changes to a recipe Um. I didn’t add nuts. Oh well. I guess I wouldn’t be me if I didn’t make some change to a recipe. Also? I made mini muffins and a loaf pan of bread (instead of 2 loaf pans).
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Excuse the weird plug thing, but this is the stuff you’ll need for the bread. I shredded all three zucchinis for about 2 cups of “meat”. After you mix the wet and dry ingredients it will look like the bottom picture.
My bread pan loaf turned out okay, very moist, but it kept its shape. My little mini muffins did not fair so well. Still, it was a tasty recipe. Especially with a little bit of cream cheese. Olivia declared that she wanted “to eat zucchini bread every day”. It’s a good thing, because there is a lot of it.
Suzanne’s recipe next week!