4 days away from you felt like a lifetime, bee tee dubs. Did you have a good Thanksgiving? We had 3! THREE THANKSGIVINGS, Y’ALL. They were all different and fun and delicious, so you should just mainly be jealous.
Also now I’m full.
So let’s bake! I rarely bake, and when I do I use recipes that actual good bakers use, and today’s comes from the 100 Days of Real Food blog! Have you seen this site? It’s cool. And looks yummy.
At our yoga studio, I work a couple of days a week in the cafe run by my friend Deborah. She had a request for zucchini bread, and I got to make it! I like this version because it’s not full of butter and chocolate and sugar (NOT BAD THINGS AT ALL), but it uses honey instead of sugar, lots of cinnamon for flavor, and LOTS of zucchini. I’m posting the original recipe below, and here’s the original post.
The recipe is easy peasy! You need flour, oil, zucchini, eggs, vanilla, honey, baking soda and powder, salt, cinnamon, and nuts if you’re a nut. I love nuts but was cooking for others, so I skipped them for this application.
And, a few mini muffins because I had some spoonfuls of extra batter and wanted to taste the bread before taking it to the cafe. As a note, I didn’t find the baking times in the original recipe particularly helpful – my bread needed a bit longer, so just watch it for a browned top and edges and stick a fork or toothpick in the center of the bread – it’s ready when the toothpick or fork comes out clean.
Thanks 100 Days for the recipe! It’s a winner.
- 3 cups whole wheat flour (I used white because that's what I had)
- 1 tablespoon cinnamon
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup oil (olive for this girl)
- 1/2 cup honey
- 1 teaspoon vanilla
- 3 cups grated zucchini (2 medium zucchini or so)
- 1 cup chopped nuts, optional (I skipped this)
- Preheat oven to 325F. Blend together dry ingredients. Make a well in the center of the bowl and pour in the eggs, oil, honey and vanilla. Stir until just mixed together.
- Fold in the grated zucchini and nuts if using. Batter will be thick. Pour into greased muffin tins or loaf pans. Yields about 4 small loaves or 2 large.
- Bake for 25 minutes for muffins, 30 minutes for small loaves, or 50 minutes for large loaves. Check for doneness by inserting a fork or toothpick into the center of the zucchini bread - it should come out clean when done.