Monday, August 29, 2011

Too Much Zucchini Bread

I hope everyone on the East Coast made it alright thru Hurricane Irene this past weekend and that you and your house are still standing strong. We had water in the basement, lots of trees down and a big mess, but we are alive and ok to complain about it.

Thank you for all of the emails about our well being!

If you are reading this, then hopefully your power has been restored by now too.

You must be so tired of clicking in and seeing zucchini or tomato recipes, with an eggplant thrown in here and there.

By the end of summer you are either giving away your tomatoes, cukes and squash or trying to be creative with them!

I thought I was helping you with ideas on how to use your excess bounty.
At least I don't talk about corn everyday.

I am not a huge fan of zucchini bread, it is always too greasy because it uses a whole cup of vegetable oil. Yuck.

Why not substitute some whole grain flour and healthy olive oil and make a nice icing for your regular loaf? The original recipe calls for neutral canola oil, so if you like, you can use that, but I prefer olive oil in my cakes.

This recipe has redeemed the evil zucchini bread for me.

Make 2 loaves, one for you, and one for me.

Really Good, not Greasy, Zucchini Bread: adapted from Smitten Kitchen (makes 2 big loaves)

3 eggs
1 cup olive oil
1 3/4 cups sugar
2 cups grated zucchini (about 2 medium zucchini)
2 teaspoons vanilla extract
3 cups all-purpose flour (I used 2 cups white flour, 1 cup whole wheat flour)
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans
1 cup raisins or chocolate chips

I like to line my loaf pans with parchment paper for easy lift-out and I don't have to grease the pans at all.

Mix the dry ingredients together and set aside.

Beat the eggs with the sugar, vanilla and oil. Add the grated zucchini to the wet ingredients and gradually add the flour mixture. I added the raisins and walnuts last.

Divide the mixture between 2 regular size loaf pans and bake in a 350F oven for 55-60 minutes. Let cool in the pan before icing.

Lemon icing:
1 cup confectioners sugar
1 tbsp whole milk
juice of half a lemon

whisk ingredients together with a fork and drizzle over the warm cakes. The icing will harden quickly.


PS: Just a warning, tomorrow I am posting another zucchini recipe! Sorry!


Sam @ My Carolina Kitchen said...

So glad you hear you are okay. I was getting ready to email you when I saw that you had posted this morning. Irene apparently gave Vermont a fit.

I've never thought to ice zucchini bread. What a clever idea. Again, so nice to hear that you didn't have much damage and that all is well with you both.

Becki's Whole Life said...

I love the idea of using olive oil in your zucchini bread - I bet it adds some great flavor! This looks delicious with the icing on it too - lemon adds a nice flavor to zucchini bread.

Glad you came through the storm ok. We didn't get hit too badly here in Raleigh but my in laws in DC lost power.

Ciao Chow Linda said...

Wish I had more zucchini to make this bread. I love the icing on top - glad to hear you made it through safely. I'm still without power (using university's wifi) but am glad roof held and no major damage to house other than flooded basement. Even that receding now.

The Japanese Redneck said...


Joanne said...

You know, I've never actually had straight up zucchini bread before but I can tell that olive oil is the perfect way to make it OUTSTANDING!

newlywed said...

Yum, I love zucchini bread! These look gorgeous.

Katie@Cozydelicious said...

I actually love zucchini bread. But I agree about the grease factor! I actually make mine with a bit of apple sauce in place of some of the oil. I love teh icing you made - looks so yummy!

Proud Italian Cook said...

I haven't made one loaf of zucchini bread yet, no need, I have a friend that keeps supplying us! But when I do I'll pull this recipe up.

girls who like to gorge said...

Ahh, this looks absolutely lovely! So fresh! xxx

tasteofbeirut said...

Glad you and your family are OK; this bread looks lovely and the recipe could even substitute carrots or any other veggie, don't you think?

Lori Lynn said...

It does sound good. Glad to hear that you're OK. Sorry about the water in your basement. Love your attitude.

Schmitty said...

I like zucchini bread, but have never baked it. I have made a few loaves of pumpkin bread though, so I'll have to switch it up and try this one. Thanks!

Dana said...

Glad to hear you had nothing worse than some annoyances. I have to say, I have never liked zucchini bread - exactly for the reasons you mentioned. Banana bread either. But I sure do like icing!

Amie said...

Glad to hear you well in NJ. I agree on the oil in zucchini bread and usually too much sugar too. I make mine healthier by adding in some ground flax seed, cutting the sugar by 1/2 or more (usually 3/4 cup of brown sugar & 1/4 cup of white sugar)and subbing apple sauce for the oil. Add some walnuts and this is some seriously good zucchini bread! Next time I make it I think I'll try the glaze too.