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

Portuguese Rolls

My husband came home from work with special homemade rolls that one of his co-workers had brought in for a pot luck celebration. We couldn’t believe that any of them were leftover! They had an amazing texture and were absolutely delicious.

Thankfully, she was happy to share the recipe with me. 🙂 I’ve made them several times. Easy and perfect.

Yield: 8 rolls

  • 250g bread or all-purpose flour
  • 200g cold water
  • 10g bread yeast
  • 5g coarse salt
  • 10g granulated sugar
  1. Combine all ingredients in a bowl. (I use a stand mixer and knead the dough on medium speed for 1-2 minutes.)
  2. Lightly oil the top surface of the dough and turn to completely coat the outside of the dough.
  3. Cover the bowl with plastic wrap and place in a proofing oven or warm spot for 1 hour.
  4. Remove dough from the bowl and place on a lightly floured surface. Divide into 8 equal pieces.
  5. Roll into rounds or oval shapes.
  6. Place on a parchment paper-lined rimmed baking sheet. Let rest for 15-20 minutes in a proofing oven or a warm spot.
  7. Bake at 400 degrees, preferably on convection, for 15-20 minutes.

Easy Fridge Dill Pickles

This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉

Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.

I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.

Per 24-ounce Jar:

  • 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
  • 3 tsp coarse salt
  • 1 T chopped fresh dill and/or one dill sprig
  • 2 large garlic cloves, peeled and lightly crushed
  • 1/2 cup white vinegar
  1. Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
  2. Add salt, dill, and garlic cloves.
  3. Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
  4. Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
  5. Place the jar in the refrigerator and shake it once or twice over the next few hours.
  6. Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.

Notes:

  • 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
  • Thinly sliced white onion can be substituted for the garlic cloves.
  • Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.

Irish Soda Scones with Orange Glaze

Happy St. Patrick’s Day! I like to try a new version of soda bread as part of our celebration. 🙂 This version was great- light and fluffy with sweetness from the glaze. Everyone really enjoyed them.

This recipe was adapted from Martha Stewart Living. I used raisins instead of currants, reduced the size and baking time, and made half of the batch with caraway seeds (for me) and half of the batch without seeds (kids!). We ate them for breakfast but they would be wonderful with a cup of afternoon tea as well.

Yield: 18 to 20 scones

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 stick cold unsalted butter
  • 1/2 cup dried currants or raisins
  • 2 teaspoons caraway seeds
  • 1 cup cold buttermilk
  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon grated orange zest
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  3. Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
  4. Add currants/raisins, caraway seeds, and buttermilk; stir until just combined.
  5. Using a large cookie scoop, scoop mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart.
  6. Bake until bottoms are golden, about 12 minutes.
  7. Let cool completely on baking sheet.
  8. Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.

One Year Ago: Irish Soda Bread Muffins

Two Years Ago: Irish Soda Bread Buns

Three Years Ago: Skillet Irish Soda Bread

Four Years Ago:

Five Years Ago:

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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