Zucchini Bread

Wow, it has been over a month since my last post! I’m not even too sure where I have been since my last post, but definitely not much cooking/baking has been happening. Well, thats not true, I have cooked and baked, but nothing new or exciting to post about. I need to lead a more exciting life. STAT!

Anyways, I’ve been dying to make Zucchini bread for quite some time now. I don’t know what it is that intrigues me, probably because zucchini is in the “vegetable” family and aside from carrot cake, i’ve never made any kind of quick bread using veggies. You know, prior to this, i’ve attempted to make this bread. I would drive all the way to Whole Foods in Tustin, buy a bunch, procrastinate and then my mom ends up using my zucchinis which leaves me with NO ZUCCHINI! Frustrates me! I made this back in March, so I can’t really say what i remember of it. Plus, i only got to have one slice :( It was really good, but next time, I’ll definitely add more zucchini.

Zucchini Bread
Recipe from Food&Wine

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup canola oil
2 large eggs, lightly beaten
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 pound zucchini, coarsely shredded

1. Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.

2. Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

Banana Bread with Almonds

Everyone is always in search of that perfect chocolate chip cookie, or that perfect white cake, but in my case, today was to figure out the perfect banana bread recipe. I’ve definitely have had my share of trying different recipes and have read in many blogs that adding sour cream (and/or yogurt, can’t remember) will make your bread more moist. So, off i go to search and compare. I think i have figured it out! I’m not a big fan of walnuts, so i substituted almonds instead. It still gives you that nice crunch, especially with the added sprinkle of almond/cinnamon sugar on top. The sour cream definitely did its trick because i have declared this recipe to be the best banana bread everrrr. Yes, it deserves that many R’s and probably more.

Best Banana Bread Everrrr with Almonds

Bread
1 stick of butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2-3 medium sized bananas, mashed
1/2 cup sliced almonds
1/2 cup sour cream

Topping
1/3 cup granulated sugar
1/2-1 tsp cinnamon
1/4 cup sliced almonds

Preheat oven to 350F. Grease loaf pan. Cream together the butter, sugars, eggs and vanilla. Add in dry ingredients, then mashed banana, almonds and sour cream. I stirred it together by hand (i have a tendency to over mix). Pour into loaf pan. In a small bowl, mix all the topping ingredients and sprinkle it on top. Bake for 1 hour.

Banana Cake with Cream Cheese Frosting

My darling husband likes to only eat bananas on weekdays so usually by the weekend i have some pretty ripe bananas. I’ve tried making Banana Bread, Banana Muffn, Banana and Blackberry Bread, Caramel Banana Cupcakes and even Banana Cookies which for some reason he doesn’t like Banana in anything other than maybe smoothies. I’ve been reading Lovin’ the Oven‘s blog the last day or so and i came across a Banana Cake with Cream Cheese frosting which looks really delicious and thought that maybe i should give it a try. So around 830 last night (i tend to crave baking at the weirdest hours), i set everything up and crossed my fingers and hoped for the best. Anyways the cake tasted just like Banana Bread and it came out pretty moist and the frosting was delicious!

Banana Cake with Cream Cheese Frosting
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup plain yogurt
2 tsp veg oil

Preheat oven to 375F. Grease and flour two 8inch round cake pans.

In a medium bowl, mix together the flour, baking soda, salt, cinnamon and nutmeg; set aside.

Cream together the butter and the sugar.

Add eggs one at a time, beating well in between each addition. Add bananas, vanilla extract, yogurt and oil; mix well. Add the dry ingredients and mix thoroughly. Pour batter into the prepared pans.

Bake for 30 minutes. Cool and frost cake.

Original Recipe & Cream Cheese Frosting

Fresh Strawberry Bread

So excited that strawberries are finally in season! And luckily, I just saw this recipe on Foodgawker and it looked soooooo good! Of course I wanted to make it this weekend for my mommy. Sometimes i bake a lot with chocolate and forget that she can’t even eat it. So, Strawberry bread it is! I’m sure i could of used dried strawberries, but i wanted the full flavor.

I only had a medium size loaf pan, so i had to make a tiny one too. It completely overflowed! It took a lot longer to bake than expected. But, the next day, i made it again and instead of using loaf pans, I used a medium size casserole dish. Again, this bread turned really poofy on top, but after i took it out, it sunk haha

Anyways, this bread was really good! When i first took it out the oven, it smelled a bit like cornbread. haha I have no clue why, but after awhile it smelled exactly how strawberry bread should. You know, like Strawberries? HAHA

Fresh Strawberry Bread
Original recipe by My Baking Addiction

1/2 cup butter, softened
1 cup organic cane sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla bean extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
2 cups strawberries, rinse, dried and chopped (1/2 cup saved for topping)

1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick. Top with leftover 1/2 cup of strawberries on top.
5. Bake in a 350 degree oven for 50 to 60 minutes. I baked mine for about 75 minutes