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.
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.
Posted by yenlinge on December 17, 2011
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
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
Posted by yenlinge on December 16, 2011