Savory Zucchini Bread

I know, right? Why is savory zucchini bread not a thing? Well, after you’ve tried this recipe, it will be a thing in your house. I guarantee it. (Is it possible to say that now without hearing it in the voice of Donald Trump?)

Here’s what you’ll need: 

• 2 cups flour
• 2 Tablespoons sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1egg
• 1 cup buttermilk
• ¼ cup cold butter
• 1 cup grated parmesan or Italian blend
• 1 Tablespoon dried chives
• 1 Tablespoon dried parsley
• ½ teaspoon pepper
• 1 small/medium zucchini 

Prep stuff first. Preheat your oven to 350° and butter a 9x5 loaf pan and set it aside.

Grate your zucchini. I like to just use a box grater for this. It’s just not worth washing the 84 parts of the food processor.

Measure the dry ingredients into a mixing bowl and stir them together.

Cut your cold butter into chunks and add them to the bowl.

Mix on medium-low speed until the mixture resembles wet sand. I think it probably took something like 2 minutes.

Add the dried herbs and cheese. My grocery store has a freshly grated 3 cheese blend, which I love. It’s a combination of parmigiano reggiano, romano, and asiago cheeses. If you can get your hands on something like that (make sure it’s freshly grated and not the stuff in a green can) it’s perfect. If not, just pick whichever is your favorite. Any of those three will work just fine.

This is about the time I decided pepper would be a good addition to this recipe, so go ahead and add it now, as well.

Mix until everything is evenly distributed.

Now for the liquid stuff. I didn’t see any reason to dirty any unnecessary dishes, so I just cracked my egg into the now empty cheese container.

Add the buttermilk and give it a good whisk, then pour it over the stuff in the mixing bowl.

Stir just until it comes together. It’s a bit of a mess, but you don’t want to overmix it.

Now comes the zucchini. I could almost cram all of mine into a 1 cup measure.

Dump it into the bowl and stir briefly, once more. Scrape the dough into your prepared loaf pan.

Spread it to the edges and level it out on top.

Into the oven for about 70 minutes. When it’s done, it will be nice and golden brown on top and a toothpick inserted into the center will come out clean.  

Rub or brush the top of the loaf with some softened butter. Allow it to cool in the pan for 10 minutes, then remove it to a cooling rack to cool completely.

Well, almost completely. Truth be told, it’s best while it’s just slightly warm. How have I gone my whole life without even hearing of savory zucchini bread. Don’t get me wrong, I love the sweet stuff. I’ve posted both a spicy version and a tangy, fruity version, which are both really delicious, but I’m blown away by how good this savory version is. The outside is definitely the best part, though, so I think next time I’m going to make it as little mini muffins.

What is your favorite thing to do with zucchini?

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Authors Kitchen is Turning 5!!

That's right, Authors Kitchen is 5 years old today!  Surely that deserves some serious pomp and circumstance, right? A 6-layer cake with fillings and marzipan decorations or something? Actually, I decided to kind of go the opposite direction with it. I wanted to create a cake that people might actually make, something accessible and realistic. With that in mind, I was determined to create a recipe for a single serving, microwave cake, that is fantastic enough to celebrate our fifth birthday with. I know, you’re skeptical. We’ve tried a microwave cake before and it turned out, well…

But trust me. This recipe creates a moist, chocolate studded, molten cake that is nothing short of fabulous. The cool (and dangerous) part is, it’s only 5 minutes from “I want chocolate cake” to taking a bite of warm, rich, chocolaty goodness.

Here’s what you’ll need: 

• 3 Tablespoons flour
• 1 ½ Tablespoons cocoa
• 2 Tablespoons sugar
• Scant ¼ teaspoon baking powder
• Pinch of salt
• 3 Tablespoons milk
• 1 ½ tablespoons oil
• ¼ teaspoon vanilla
• 2 Tablespoons chocolate chips
• 2 Tablespoons cocoa almond spread
• (or Nutella, cookie butter, peanut butter, caramel, etc.) 

First up, choose a microwave safe vessel. I’m using a 14 oz. ramekin. If you don’t have something like that, a mug that’s 12 oz. or more will work. Whatever you use, go ahead and spray it lightly with non-stick spray. I like to use Trader Joe’s coconut oil spray.

Set that aside and measure all of the dry ingredients into a small mixing bowl.

Whisk them so that they’re evenly distributed and there are no clumps of anything.

Add the milk, oil, and vanilla.

Whisk until everything is combined and there are no, or at least few, lumps.

Add the chocolate chips. I like Ghirardelli semisweet, but you can really use whatever you like.

Fold those in and pour the batter into your prepared vessel.

Dollop on some of whatever you want to use for your filling. I LOVE Trader Joe’s cocoa almond spread, but if you don’t have that, don’t like it, or can’t have it because of allergies, use something else. I’m sure cookie butter would be delicious, nutella, or perhaps a couple squares of good salted caramel. If you like peanut butter, add some of that. Me, I’m going with the chocolate almond deliciousness.

To prevent spills in your microwave and also make it easy to handle, I like to go plate, damp paper towel, then ramekin. That way it won’t slide around on the plate.

Now, into the microwave for 70 seconds. I know, you still don’t believe this is going to turn into an actual cake… especially one that’s delicious, but there it is.

Top it with powdered sugar or a scoop of good vanilla ice cream and enjoy!

Amazing chocolaty goodness, so quick easy to make, it doesn’t have to be your birthday to enjoy it!

The only thing that could make it any better would be to eat it by the ocean and be rid of this yucky snow.