Zucchini Bread

As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.

This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.

Yield: 2 loaves or 24 muffins

  • 3 large eggs
  • 1/2 cup unsalted butter
  • 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
  • 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp freshly ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup chopped walnuts or pecans, optional
  • 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
  3. Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
  4. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
  5. Stir in zucchini.
  6. Gently stir in flours, mixing only until incorporated.
  7. Fold in any add-ins, if using.
  8. Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
  10. Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

  • 6 T unsalted butter, room temperature, plus more for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 cup chopped pecans

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup buttermilk
  • 1 cup banana purĂ©e from 2-3 very ripe bananas, mashed
  1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
  2. Coat a 9-by-5-inch loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
  3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
  5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
  6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
  7. Spoon half of the batter into the prepared pan.
  8. Sprinkle half of the streusel evenly over the batter.
  9. Add the remaining batter, then sprinkle remaining streusel over the top.
  10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes, tenting with foil after 1 hour if browning too quickly.
  11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

Irish Soda Bread with Raisins

Happy St. Patrick’s Day! Irish Soda Bread is a must-have celebratory breakfast in our house. This version was delicious slathered with butter.

The recipe was adapted from Food 52, contributed by Pegeen. I incorporated whole wheat flour and golden raisins. I baked the bread in a 10-inch ceramic baking dish. It was very tender- perfect with a cup of coffee. 🙂

Yield: One 10 or 11-inch round loaf

  • 1 1/2 cups buttermilk, cold (you may need a little less or more)
  • 2 large eggs, cold
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour, plus more for dusting
  • 2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1/4 cup granulated sugar
  • 1 teaspoon coarse salt
  • 6 tablespoons (3/4 stick) unsalted butter, COLD, cut into smaller chunks, plus more for greasing the baking dish
  • 1 cup dark seedless raisins
  • 1/2 cup golden raisins

Meyer Lemon Breakfast Cake

I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.

This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂

For the Cake:

  • zest of 1 Meyer lemon
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 3/4 cup whole wheat pastry flour
  • 1 cup cake flour or all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 cup buttermilk
For the Glaze:
  • 3/4 cups powdered sugar
  • freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
  3. Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
  4. Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
  5. Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
  6. Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
  7. Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
  8. Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
  9. Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
  10. Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.

Pumpkin-Orange Bread

I have to make some sort of pumpkin bread in the fall. This orange variation sounded lovely and resulted in a moist and tender loaf. My family didn’t appreciate the pepita garnish on the top of the loaf, but I thought that it added a nice crunch and contrasting texture. 🙂

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour and baked the loaf in my favorite Pullman loaf pan. Nice.

  • 1 stick unsalted butter, melted, plus more for pan
  • 1 cup unbleached all-purpose flour, plus more for pan
  • 1 cup white whole wheat flour
  • 1 cup granulated sugar
  • 1 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3 large eggs, room temperature
  • grated orange zest from 1 large orange (about 2 tsp)
  • 1/4 cup fresh orange juice (from 1/2 large orange)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pepitas
  1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan or Pullman loaf pan with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.
  3. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth.
  4. Make a well in flour mixture and pour pumpkin mixture into it.
  5. Stir together just until combined and no dry flour remains (do not overmix).
  6. Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
  7. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes for a standard loaf or about 35 minutes for a Pullman loaf.
  8. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature in an airtight container or wrapped in parchment-lined foil, up to 3 days.
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Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

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Applesauce Oatmeal Bread

This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.

The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!

Yield: One standard or Pullman loaf

  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla or boiled cider
  • 1/2 cup white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats, plus more for sprinkling top, optional
  • 3/4 cup unsweetened applesauce
  • 1/2 cup chopped pecans
  • cream cheese, for serving, optional
  1. Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
  2. In a large bowl, mix together the sugar, eggs, oil and vanilla.
  3. In a separate bowl, whisk together the flours, baking powder and soda, and spices.
  4. Combine wet and dry ingredients.
  5. Mix in the rolled oats, applesauce, and nuts.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle rolled oats over the top, as desired.
  8. Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
  9. Remove the bread from the oven, and cool completely.
  10. Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
  11. Serve with cream cheese, or as desired.

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