It occurred to me yesterday that I’ve not made zucchini bread since I got married.
You know – 20.5 years ago.
Let me revise that: I have not made “my” zucchini bread since we got married. I have a vague memory of making a rather passable batch of something resembling zucchini bread at some point in time over the past 20 years.
If we’re going to be honest – I don’t really love zucchini bread.
I mean average zucchini bread.
It’s just kinda – eh – okay.
Not – wowza! Gotta make that again!
The reason I was able to ascertain how long it was that it had been since I made zucchini bread? The formula is still written in professional production quantities. I.e., you know, about 30 pounds worth of batter per batch from back in the day when I needed it written in those kinds of quantities.
So – given the fact that my husband LOVES zucchini bread and we’re in the midst of the zucchini boom that’s going on around here, I decided it was time.
Before we go forward – I feel in the interest of full disclosure that I should admit this: I’m a lazy baker. I like putting together stuff that basically I can throw together with half a thought and half as much effort.
This is not that kind of recipe.
I.e., it has a lot of ingredients and it takes a fair bit of prep.
All that said: TOTALLY worth the time and effort.
Here you go…
Dina’s Zucchini Bread – -click hyperlink to go to PDF of the recipe.
|1 cup||Brown Sugar (packed)|
|1 teaspoon||Kosher salt|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|2 cups||Bread flour|
|1 cup||Cake flour|
|2 1/4 cups||Zucchini, shredded|
|1 cup||Carrot, finely shredded|
|1 cup||Bulgarian buttermilk|
|3/4 cup||Olive oil|
|1 cup||Chopped nuts|
|1 cup||Golden raisins|
|1 can||Crushed pineapple|
|1 cup||Angel flake coconut|
Preheat oven to 370° F.
Do you know this little trick? You’ve got some flexible cutting boards around somewhere, right? Well – I measure my dry ingredients onto one of my flexible cutting boards, and then it’s a total cinch to scroll it up and transfer the ingredients into the mixing bowl.
I usually just start by throwing the sugars into the bowl of the mixer. Then I add in the remaining dry ingredients.
Here are the bread flour, cake flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. If, per chance, you don’t have bread flour and cake flour on hand – switch out the entire flour amount for all-purpose flour. Life will decidedly go on.
Here (in clockwise rotation) are the zucchini, drained pineapple (with the raisins soaking in the juice below), coconut, chopped pecans, buttermilk and eggs, and carrot. Not pictured is the oil.
I think worth mentioning – you just don’t want to develop the gluten too much in this batter. Over mixing will make for a really tough final product. Yuck. One sure way to help prevent over mixing is to make sure your eggs and buttermilk and well blended together. You can tell in the photo above that the eggs are simply resting in the cup. In this picture below, they’ve now been mixed in completely. (And can I just brag on my baby hens who have just come into lay? Get a load of that gorgeous yolk coloring in there!)
This is what the batter looks like once the dry ingredients, buttermilk/egg mixture, and oil have been added. You know – before you add in all that other fussy stuff that makes it taste so amazing.
And this is what it looks like after all the fussy stuff has been mixed in and it’s been portioned into muffin tins.
This batter is really kinda on the runny side – its job really is to hold all of the yummy fussy stuff together.
I do, typically, sprinkle the tops of muffins with raw sugar – it gives a lovely little crust on top.
And here’s the finished product, in muffin form:
And loaf form:
And after breaking into one of these…
I can guarantee that it won’t be 20 years before I make them again.