Skip to main content

Zucchini Bread or Muffins, Whole Wheat


Whole-Wheat Zucchini Bread or Muffins
with Cinnamon and Dark Chocolate Chunks
*******
Sometimes the abundance of zucchini from summer gardens is overwhelming, and one zucchini on the vine can seemingly turn into baseball bats overnight. As Barbara Kingsolver wrote, “Our gardening friends knew enough to slam the door if they saw a heavy sack approaching.” This flavorful, moist, textured (not gummy) adaptable recipe is from simplebites.com It can morph into many shapes: cupcakes, mini-loafs or muffins. Freezes well.
Always have ingredients at room temperature for the best bread.

1 ½ C whole-wheat flour
1 ½ C cake flour (or all-purpose)
2 tsp freshly ground cinnamon (or 1 Tablespoon pre-ground)
¼ tsp freshly grated nutmeg
1 tsp baking soda
1 tsp baking powder
½ tsp salt
*
2 eggs, room temperature
1/3 C canola oil
¾ C plain yogurt
1/3 C buttermilk (or regular milk with TBL cider vinegar)
1 C brown sugar, firmly packed (or Rapadura—whole cane sugar)
2 tsp pure vanilla extract
2 ½ C finely grated zucchini (from a tender small to medium one)
4 oz dark chocolate, chunked into small rectangles

  1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Or, line a 6-cup muffin tin with papers OR oil 8 mini loaf pans.
  2. In a bowl, sift together dry ingredients and set aside.
  3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
  4. Fold flour mixture into the wet ingredients and stir until combined.
  5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
  6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Note: you can freeze grated zucchini. Simply put 1 or 2-cup portions grated zucchini in freezer bags, press air out and seal.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Sweet Potato-Coconut Puree

Sweet Potato-Coconut Puree
Makes 6 Cups (scant)
This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen 
for a treat, it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more).

I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls.  It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it.  So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".