If last week’s case of falling cake pops wasn’t evidence enough, here’s further proof of why I just don’t have the baker’s gene in me.
Every summer I seem to make a resolution to get on the ball with summer squashes and do something other than grill them or let them wilt sadly in a corner of my fridge. Every summer I’ve failed… and this summer has been shaking up to be no exception.
So last night I confronted the two zucchini hiding in the back of my fridge. “I will use you tonight!” I declared. Then, before they could protest, I quickly wielded my knife and chopped them into little half moons, raising a victory flag over my kitchen.
But then I got highly distracted by the avocados hanging out in a bowl on our kitchen shelf. Avocados are my kryptonite. So of course, what happened? I made myself a nice big bowl of avocado pesto (I am addicted) and totally forgot about the zucchini.
But I wasn’t just going to surrender and let the zucchini get the best of me. I would attempt zucchini bread.
With the exception of corn bread, I have never baked bread in my life. Ruh roh.
Here’s a word to the wise… zucchini bread requires grated zucchini. Grating a zucchini is a lot easier if you haven’t already chopped it into little half moons.
After 20 minutes of messy grating, with discarded scraps of zucchini all around me; I called in the big guns and grated my (still whole) yellow squash to make up the difference for all the zucchini I wasn’t getting out of my half moons. So now I had a hybrid squash-zucchini bread. Yep, my prospects were lookin’ pretty good already.
Thinking the hard part was over, I quickly mixed in all the other stuffs that goes into zucchini bread. Minus the nuts. Nuts in bread are a big “hell no” in my kitchen. Oh, and plus half a lime… because I had half a lime sitting around and figured “it’s all going downhill anyway, why the hell not?”
At some point, the improvisor in me decided adding some pumpkin pie spice would be a great idea. Little did I realize that our jar with pumpkin pie spice didn’t have one of those sprinkler lids on it.
Yep, pumpkin pie spice overload… this was going to be one spicy, squashy, lime-y bread.
Unfortunately, this story is pretty anti-climactic.
I’ve probably made this all out to sound much more disastrous than it actually was. The bread came out pretty near close to perfect for a first attempt. It was spicy and moist and sugary to boot… like carrot cake, but less offensive. Here’s proof that it came out whole, intact, and relatively normal looking:
The proof that it was acceptable tasting? I had one slice (I don’t really like spice breads…go figure), but when I woke up, half the loaf was gone. Someone(s) in this house must have found it worth eating. Victory over summer squashes? Accomplished!
Maybe for now I’ll leave the baking to my roomie. The oven scares me, I’m much more comfortable with the stove-top. Anyways, this zucchini bread is most certainly worth a shot if you have some wilting squashes that could use a little spicing up.
This recipe comes from Peter over at Souvlaki for the Soul. He seems to have a much better baker’s gene than I do, so I would certainly trust his judgement if you don’t trust mine. I mean, look at his photos… that bread sure looks deliciouso.
Zucchini Bread (From Souvlaki for the Soul, adapted it from Smitten Kitchen)
- 2 eggs
- 1/2 cup of olive oil
- 1 cup of brown organic sugar
- 2 large zucchini grated
- a good splash of vanilla extract
- 1 1/2 cups of self raising flour
- 2 teaspoons of cinnamon
- 1/2 a teaspoon of ground nutmeg
- 1 teaspoon of salt
1/2 a cup of roughly chopped walnuts(I omitted and it turned out fine)
- Preheat your oven to 180 deg C (375 F)
- Lightly spray your baking tin with some olive oil or cooking spray
- In a large bowl whisk your eggs and gradually add the oil, sugar, vanilla and zucchini
- In a separate bowl combine the flour, cinnamon, nutmeg, salt and walnuts. Stir this into the egg mixture until just combined
- Pour the batter into the pre greased baking tins and bake for approximately 50 mins…ensure the bread is cooked by inserting a skewer in the centre.
- Once cooked allow to sit in the tin for 5 mins and then invert onto a cooling rack.
- Enjoy with butter and a cup of coffee