My Madison Bistro

Still a bit miffed about Friday’s muffin disaster, I decided to turn my last zucchini into a loaf. Though I appreciate the convenience of muffins, there’s some very satisfying about sitting down with a cup of tea and slice of quick bread late in the afternoon, or using it, along with coffee set to autobrew, as bait to cajole myself out of bed on a Monday morning.

You can easily turn this recipe into muffins, or even mini-loaves, if you so desire. I use it for all of the above, with great results, as long as I actually have the ingredients I need. Have fun playing around with the flour ratios (I’ve even substituted plain whey protein powder for one cup of the all-purpose flour, to make a more satisfying breakfast treat), as well as the sugar. This recipe really is pretty forgiving, as long as you listen to your instincts.

Zucchini Spice Loaf

Ingredients
2 c all-purpose flour
1/2 c whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 tsp cinnamon
pinch freshly grated nutmeg

3 eggs, lightly beaten
1 cup oil (I like canola, but a light olive would work)
1 3/4 c granulated sugar
1/4 c packed light brown sugar
3 tsp vanilla
2 1/2 c shredded zucchini

Makes 1 9×5 inch loaf of bread OR 12 muffins & 2 mini loaves

Instructions
Preheat oven to 325*F

Sift dry ingredients into a small bowl, set aside.

Whisk the eggs, oil, sugars, and vanilla. Add sifted dry ingredients, stir with a spatula until a few streaks of flour remain. Fold in zucchini until just mixed in. Bake at 325 degrees for 26-30 minutes for muffins, 28-32 minutes for mini-loaves, 60 minutes or until inserted toothpick comes out clean for large loaf.

Tags: cinnamon, quick bread, zucchini

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