Zesty Zucchini Bread

If you have a garden and are growing zucchini, this is about the time of year you have them coming out your ears.  We have a handful of recipes using them, like Seeley’s zucchini fettuccini, my potato and zucchini pie, and quiche.  Today, however, I’m going for a more traditional option.  Everyone has had zucchini bread before, but this recipe is made with buttermilk and lots of spices so it’s moist, flavorful, and delicious. 

Here’s what you’ll need:

• 1 ½ cups flour
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ¼ teaspoon cloves
• ¼ teaspoon ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cups sugar
• 2 eggs
• ¼ cup butter, softened
• ¼ cup oil
• 2 teaspoons vanilla
• ½ cup buttermilk, room temperature
• 2 cups grated zucchini, room temperature

I know that looks like a long list of ingredients, but most of it is just spices… and speaking of spices, if you happen to have cardamom or mace in your cupboard, feel free to add ¼ teaspoon of either or both.  I just didn’t have any on hand.  I have since remedied the situation with a trip to Penzeys with my friend Elise Logan. 

Before you start with the ingredients, go ahead and preheat your oven to 350° and butter a 2 quart loaf pan. 

Then, into a bowl go all of the dry ingredients except the sugar.  (First 10 on the list)

Whisk that together so that everything is evenly distributed. 

In a separate mixing bowl, go the butter, oil, and sugar. 

Mix until it’s nice and smooth and creamy, then add the eggs and vanilla

Mix until the eggs are completely incorporated, stopping to scrape down the sides of the bowl at some point. 

Add the zucchini.

Stir that in and add the buttermilk.

Once that’s incorporated, add the flour mixture. 

Now that the flour is in, you don’t want to over mix, so just gently stir until the flour is barely incorporated. 

Scrape the batter into the prepared loaf pan. 

Level it out on top and place it onto a sheet pan before putting it in the oven.  Bake at 350° for 60-70 minutes.  It should be nice and brown on top and a toothpick inserted in the center will come out clean. 

After 20 minutes, remove the loaf from the pan and place it on a rack to cool. 

Allow it to cool completely (or nearly) before slicing.  Then inhale the aroma of all those fabulous spices and enjoy.  Spicy, sweet, moist, deliciousness. 

What's growing in your garden this year?   

Baked Triple Berry Oatmeal

If you’re like me, you like the taste, heartiness, and health benefits of oatmeal, but aren’t big on the squidgy texture. Baked oatmeal is the perfect solution. 

Here’s what you’ll need: 

• 1 cup old fashioned oats
• ½ cup oat flour (or whole wheat)
• 1 teaspoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• 1 egg
• 1 ½ cups milk
• 1 teaspoon vanilla
• 1 ½ cups mixed berries
• ¼ cup chopped pecans
• 2 Tablespoons butter 

First thing, go ahead and preheat your oven to 350° and butter an 8x8 pan.

Put your oats into a mixing bowl.  I happened to have ground flax seed on hand, so I added a tablespoon.  It is absolutely optional, though. 

Add the rest of the dry ingredients. 

Stir that until everything is evenly distributed. 

Measure your milk and add the egg and vanilla.

Whisk that together and pour it over the dry ingredients. 

Stir until everything is incorporated and add the berries.  I used ½ cup each of blueberries, raspberries, and strawberries.  I happened to have fresh strawberries, so I used those rather than the frozen ones.  Either will work just fine, though.  In fact, probably any kind of fruit, (apples, peaches, cherries, whatever) fresh or frozen, will work.  You just want a total of 1 ½ cups. 

Gently stir in the berries and pour everything into your prepared pan. 

Slice 2 tablespoons of butter into thin slices and spread them over the top.

Into the oven for about 40 minutes.  It should be golden around the edges and just starting to brown on top. 

The longer you allow it to cool, the better it will stay together.  Then just cut it into squares and enjoy!  And the best part is, any leftovers can be reheated in the microwave in about 30 seconds, so it’s instant breakfast. 

What food textures do you have issues with?