We've been having some mad zucchini fever around here. We've been getting gifted crazy huge - big as my forearm - zucchini. They kindof invaded and took over my kitchen. The thing about those giants is that they aren't really great for lots of things, they don't really have a ton of flavor when they reach such massive proportions - but oh they are so good for baking, and baking, and...baking!
I was making zucchini bread for days (at least it seemed that way), and my poor husband got the super fun task of grating all those massive veggies. After several batches of bread I inevitably ran out of sugar, and got seriously low on all-purpose flour. So I started improvising. I added whole wheat flour to the mix and opted to use honey instead of sugar. After a bit of research to figure out how to sub my sweetners I dove in.
To my amazement it came out pretty great! The whole wheat flour gave it a bit of a nutty flavor and a nice texture. The honey added a chewy moistness that made it a little more dense but in a saturated way that was really nice. Also, adding the honey dropped the oil required by a cup! Score one for desperate subsitutions in the kitchen! I thought I'd share my modified recipe with you in case you ever got desperate while baking too...
Honeyed Zucchini Bread
4 cups shredded zucchini (pile it in a colander and press out as much water as you can)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups honey
1/4 cup oil
4 eggs
2 tablespoons + 1 teaspoon vanilla
1 tablespoon cinnamon
1 teaspon nutmeg
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspon baking powder
(1/2 cup chopped nuts are optional)
Preheat oven to 325 degrees.
Combine wet ingredients and dry ingredients seperately then mix the dry into the wet one third at a time..
Grease and flour pans - I used a bundt pan and two small (individual size) loaf pans for this since this recipe makes enough batter for two large loaves and I find my large loaf pans don't give me great results for bread.
Pour are bake: 20-25 minutes for the small loaf pans
45-55 minutes for the bundt pan
50-60 minutes for large loaf pans
Cool in the pan for 10 minutes and turn out to finish cooling.
Consume and make lots of mmm mmm mmm noises.
*Here is my resourse for the honey substitution in case you need a reference.
Happy munching! :)
(#mycreativespace)
I was making zucchini bread for days (at least it seemed that way), and my poor husband got the super fun task of grating all those massive veggies. After several batches of bread I inevitably ran out of sugar, and got seriously low on all-purpose flour. So I started improvising. I added whole wheat flour to the mix and opted to use honey instead of sugar. After a bit of research to figure out how to sub my sweetners I dove in.
To my amazement it came out pretty great! The whole wheat flour gave it a bit of a nutty flavor and a nice texture. The honey added a chewy moistness that made it a little more dense but in a saturated way that was really nice. Also, adding the honey dropped the oil required by a cup! Score one for desperate subsitutions in the kitchen! I thought I'd share my modified recipe with you in case you ever got desperate while baking too...
Honeyed Zucchini Bread
4 cups shredded zucchini (pile it in a colander and press out as much water as you can)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups honey
1/4 cup oil
4 eggs
2 tablespoons + 1 teaspoon vanilla
1 tablespoon cinnamon
1 teaspon nutmeg
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspon baking powder
(1/2 cup chopped nuts are optional)
Preheat oven to 325 degrees.
Combine wet ingredients and dry ingredients seperately then mix the dry into the wet one third at a time..
Grease and flour pans - I used a bundt pan and two small (individual size) loaf pans for this since this recipe makes enough batter for two large loaves and I find my large loaf pans don't give me great results for bread.
Pour are bake: 20-25 minutes for the small loaf pans
45-55 minutes for the bundt pan
50-60 minutes for large loaf pans
Cool in the pan for 10 minutes and turn out to finish cooling.
Consume and make lots of mmm mmm mmm noises.
*Here is my resourse for the honey substitution in case you need a reference.
Happy munching! :)
(#mycreativespace)
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