Zucchini Bread

Well, I've picked the last zucchini from our garden--it's done now.  Can you believe that I have NOT made zucchini bread this summer?  Especially since there was such an abundance of this vegetable.  Therefore, it was time, time for zucchini bread.

I've searched a lot of recipes and most of them call for a huge amount of oil, up to three cups in some recipes.  Then, I found the perfect recipe--only 1/2 cup of oil.  So how can it be so moist?  Well, there is also 1/2 cup of applesauce.  I think that's the secret.

So here's my version of the recipe from AFamilyFeast.com.  I reduced the amount of sugar and also the amount of vanilla.  For the flour, I used half whole wheat pastry flour and half unbleached flour.

Preheat the oven to 350 degrees.  Line two 8" x 4" loaf pans with parchment paper (spray the pans with coconut oil or PAM then line with the parchment).

Ingredients:

3 1/2 cups zucchini grated (can use as little as 2 cups and as much as 4 cups)
3 eggs
1/2 cup applesauce
1/2 cup oil (I used light olive oil)
3 cups flour (I used half whole wheat pastry flour and half unbleached white flour)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 tsp. cinnamon
3 tsp. vanilla
2 cups sugar

Mix together in separate bowls, the wet ingredients, and the dry ingredients.  Then add the wet to the dry mixing just until combined, don't over mix.  Fold in the zucchini.

Pour half the batter into each of the loaf pans.  Bake for 45 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean.

Remove the bread from the pans and cool on a wire rack.

After the bread is completely cool, slice and serve with softened butter, real butter!

Enjoy Friends!

Banana Bread

I always buy too many bananas and as a result, end up with some over ripe bananas.  

Oh well, that's a great excuse to make banana bread, right?

This recipe is from Mary Sue Milliken & Susan Feniger.

Ingredients:

• 1 cup granulated sugar (I used 3/4 Cup)
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour (I used whole wheat pastry flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

DIRECTIONS

• 1
  Preheat the oven to 325° F. Butter a 9x5x3" loaf pan.
• 2
  Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
• 3
  In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
• 4
  Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
• 5
  Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
• 
  

Source: M.S. Milliken & S. Feniger

Enjoy friends!

Blueberry Sour Cream Muffins

This is a recipe from Traeger Grills.  But you can bake these in a conventional oven as well.  Either way, they are moist and super delicious!

Get the ingredients ready and let's get cooking!!

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 3/4 cup sugar, plus extra for the muffin tops
• 2 large eggs
• 3/4 cup sour cream
• 1-1/2 teaspoons vanilla
• 1-1/2 cups fresh or frozen blueberries
• Paper cupcake liners

1. In a small mixing bowl, combine the flour, salt, and baking soda; whisk. In another bowl, using a wooden spoon or a mixer, beat the butter and sugar until light-colored and fluffy. Beat in the eggs, one at a time. Stir in sour cream and vanilla. Using a rubber spatula, gently fold in the blueberries.

2. Line a 12-cup muffin tin with the cupcake liners. Using an ice cream scoop or spoon, fill each muffin cup two-thirds full with the batter. Sprinkle sugar evenly over the top of each muffin.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.(OR in your conventional oven, pre-heat to 375 degrees.)

4. Bake the muffins 25 to 30 minutes, or until a toothpick inserted in the center of one comes out clean (no uncooked batter clinging to it). Serve warm or at room temperature.

Enjoy friends!!