Recipe Revisit: Zucchini Quick Bread

I make so much of this stuff every summer. More than anyone but me really cares to deal with. That means I access this recipe from way back in The Archives quite a bit. And one day, I actually read my written instructions, and realized that I never really do things that way anymore. I mean, who has time to pull out the stand mixer and clean it later when the summer squash is piling up like, well, summer squash.

Anyway, I have adjusted the procedure for my go-to basic zucchini quick bread batter to reflect the way I really do things today: sift or whisk together the dry ingredients, beat the wet ingredients and sugar together, making sure the eggs get smooth and a little fluffy-thick, combine the mixtures while avoiding overmixing, and folding in shredded zucchini and, optionally, nuts. The batter makes two 8-inch loaves, but it also makes about 2 dozen muffins, and I’ve added muffin baking instructions. They take less time to bake and less time to cool, so provide something closer to instant gratification.

 

This basic recipe is great as it is, but it’s also a jumping off point for fun variations, and I do that often. I like the whole grain addition of a bit of whole wheat pastry flour, but you could use just all-purpose, or try another whole grain flour. You can put in some cocoa powder and chocolate chips for a particularly decadent version. You can stir in berries or add a streusel topping. In addition to cinnamon you can add more warm spices like cloves, nutmeg or cardamom, or use a spice mixture such as apple pie spice, Pumpkin Pie Spice, or even Chinese five spice powder. Or you can leave them all out in favor of citrus zest. 

Even some of the basic batter ingredients can be varied. The buttermilk can be replaced with yogurt, kefir, or a mixture of yogurt and milk. The neutral oil can become a flavorful oil, like almond or hazelnut, or melted butter. Take things to a new level by browning the butter, maybe.

Most recently, I baked half of the batter into a loaf and the other half became muffins. You could even make a 13 x 9-inch coffee cake. (Bake for 50-55 minutes.) There are just so many choices! Which is great, because with all the zucchini that are coming in, I need all the creative options I can get.

Zucchini Quick Bread

This basic recipe is widely variable. See the text above for some notes on variations.

2 ¼ cups all-purpose flour

1 cup whole wheat pastry flour (or additional all-purpose)

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon fine salt

2 teaspoons cinnamon

3 eggs

1 ½ cups granulated sugar

½ cup canola or other neutral-tasting oil

2/3 cup buttermilk

2 cups shredded zucchini

1 cup chopped pecans or walnuts (optional)

1. Preheat oven to 350 F. Prepare 2 8-inch loaf pans by spraying well with cooking spray or greasing with butter. Set aside.

2. In a large bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Stir together with a whisk to combine. Set aside.

3. In a medium-size bowl, combine the eggs and sugar. Whisk vigorously until the mixture is thick and pale in color. Wisk in the oil and buttermilk.

4. Pour the egg mixture into the flour mixture. Stir together until most of the dry ingredients are moistened. Stir in the zucchini. Stir in the pecans or walnuts if using.

5. Divide the batter between the two prepared loaf pans. Bake at 350 F for 45-50 minutes or until a wooden pick or skewer inserted in the center comes out with just a few crumbs and no wet batter.

6. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on the wire rack.

To make muffins: grease or spray the cups of muffin pans. You will need 20-24 total muffin cups. Portion the batter into the prepared pans and bake at 350 F for 20-25 minutes. Cool in pans for 10 minutes, then remove to cool.

Makes 2 8-inch loaves of bread or about 24 muffins.

You can also make 1 loaf of bread and about 12 muffins with the recipe.

 

Other recipes like this one: Zucchini Berry Muffins with Streusel Topping, Blueberry Lemon Zucchini Bread, Zucchini Multigrain Coffee Cake, Chocolate Zucchini Quick Bread, Chocolate Zucchini Coffee Cake with Chocolate Crumb Topping

One year ago: Fruit Crisp on Demand

Rosemary Cheddar Soda Bread

 

This time of year is so exciting! It’s such a thrill to be able to stir, stuff, or sprinkle something I grew in my backyard into my cooking as often as I do. Even a handful of fragrant fresh herbs turns a simple soda bread dough into a seasonal delight. Well, that and a few handfuls of cheese.

 

Soda bread couldn’t be easier to make with its relatively few ingredients and unfussy techniques. That just leaves more room, not to mention personal energy, to tinker with the batter and add extra flavors. In this case the end product is a rich and satisfying savory, cheesy bread with the vibrant piney aroma of fresh, fresh rosemary.

The sharp cheddar is really great here, but you could use other cheeses you like, or other fresh herbs. I also think you could swap in some whole grain flour. I hope to try it with a bit of rye flour, drawing on my reminiscence of rye bread and cheddar cheese sandwiches I loved as a kid. 

 

I’ve made this bread a couple of times and I like a slice of it alongside just about any simple supper. I most recently served it with Summer Vegetable Hash, and it’s good with soup or an omelet or frittata. It’s great a little warm, and when it’s a day or so old, it benefits from a bit of toasting.

While I’m enjoying this recipe as a celebration of fresh rosemary from the pot on my back patio, I’ll be happy to take this cheesy, savory version of classic Irish soda bread with me into any season.

Rosemary Cheddar Soda Bread

Adapted from foodnessgracious.com

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon fine salt

¼ teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh rosemary

2 cups shredded sharp cheddar cheese

1 cup buttermilk

1. Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, combine the flour, baking soda, salt, pepper, and rosemary. Whisk together to combine well. Add the cheddar cheese and toss together to coat the cheese with the flour mixture,

3. Pour in the buttermilk and stir together until all of the dry mixture is moistened. Add a little more buttermilk if the mixture stays too dry.

4. Pull the dough together with your hands and dump out onto a floured surface. Gently knead the dough a few times and shape into a rough ball. The dough will be a bit wet and sticky.

5. Place the ball of dough onto the prepared baking pan. Cut a deep X in the middle of the dough, at least ¼-inch deep.

6. Bake at 425 for 20-30 minutes or until the top of the loaf is well browned and a wooden pick inserted in the center comes out with no wet batter sticking to it.

7. Cool on the pan on a wire rack for at least 20 minutes. Slice to serve, either warm or at room temperature.

Makes about 6 servings.

Other recipes like this one: Caraway Rye Soda Bread, Soda Bread with Wild Rice and Cranberries, Savory Zucchini Parmesan Bread

One year ago: Rhubarb and White Chocolate Blondies

Cherry Almond Muffins

When I buy cherries it’s usually with the Grand Design to make Something Wonderful. Then, when I’m faced with the challenge of pitting a heap of cherries, I back down. I end up just eating them out of hand (nothing wrong with that), or giving in to my procrastinator self and letting them waste away undeservedly in the fruit drawer of the refrigerator (lots wrong with that.)

My Phase 1 Baby Steps solution to this problem was to make muffins. My solution to a lot of problems is to make muffins.

These Cherry Almond Muffins are a simple variation of these plum muffins. In fact, I think plums, peaches, and other stone fruits could be substituted for cherries in this recipe, or really in any similarly rustic application.

I, of course, played on the cherry’s affinity for almonds but I wanted a bit of spice, too. I couldn’t decide which warm spice (cinnamon, cloves, etc.) to add, so I sort of chose not to choose and put in some Chinese five spice. (If you read enough of Dorie Greenspan’s baking books, she’ll convince you to try it in your baking.) There’s just a smidge in there, which worked really well, lending an aura of warm spice in the background without overwhelming the cherry-almond bliss or pushing the muffins out of summer and into fall.

Overall, these were a satisfactory cherry treat. They’re delicious, gently sweet, fruity, and a little crunchy. They are breakfast, mid-morning or afternoon snack, or dessert. And, they’re plentifully fruity with just a cup of chopped cherry flesh, which means I don’t have to be so intimidated by the chore of pitting cherries.

Cherry Almond Muffins

You can swap in cinnamon, cloves, or any other warm spice for the Chinese five spice.

I used sweet Bing cherries in these muffins, but I think sour cherries would be good, too. You may want to add a little more sugar with sour cherries.

6 tablespoons unsalted butter

1 cup all-purpose flour
½ cup whole wheat pastry flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon Chinese five spice
1 large egg
¼ cup granulated sugar
¼ cup dark brown sugar
½ cup buttermilk
¼ teaspoon almond extract
1 cup coarsely chopped pitted fresh sweet cherries
½ cup finely chopped almonds

1. Preheat oven to 375 F. Spray a 12-cup muffin pan with cooking spray (or grease it with butter or oil.) Or you can line the muffin cups with paper liners if you prefer.

2. Melt the butter and set aside to cool.

3. In a medium-size bowl, combine the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, and Chinese five spice. Stir together with a whisk (or you can sift if you prefer).  Set aside.

4. In another medium-size bowl beat the egg lightly with a whisk. Whisk in the melted butter. Whisk in the granulated and brown sugar, then whisk in the buttermilk and almond extract until smooth.

5. Pour the egg mixture into the flour mixture and stir until just a few dry spots remain. The batter will be thick. Stir in the cherries and almonds.

6. Distribute the batter evenly among the prepared muffin cups. Bake at 375 F for 15 to 18 minutes or until a wooden pick inserted in the center of a muffin comes out free of wet batter.

7. Cool in the pan on a wire rack for about 5 minutes. Carefully remove the muffins from the pan. If they are difficult to remove, cool a little longer. Cool completely on a wire rack, or at least until they are just a little warm.

Makes 12 muffins

Other recipes like this one: Peach Pecan Muffins with Brown Sugar Streusel Topping, Poppy Seed and Plum Muffins with Almond, Cherry Almond Loaf Cake

One year ago: Strawberry Galette with Cream Cheese