Zucchini Bread

I love Sunday mornings. I enjoyed coffee and breakfast with Adlai today, and then putzed around the house doing a few chores and planning out my day. Since I have so many zucchinis, making bread was first on the to-do list.

basic ingredients for zucchini bread

Ingredients for the zucchini bread.

I like to have all my ingredients out at the same time. Then, as I use them, I put them back in the cabinet or on the spice rack. It helps me keep track of which ingredients I have added to the mix.

To begin, preheat the oven to 350 degrees and grease two 8 1/2-inch loaf pans.

Basic ingredients for zucchini bread

Basic ingredients needed for zucchini bread.

First, I chopped the pecans and then I chopped and grated the zucchini.

chopped pecans or walnuts

Chopped pecans are ready for the batter.

unpeeled zucchini

Unpeeled zucchini is ready to be grated.

Grate zucchini

Grate zucchini with the peel still on.

Then, I mixed the wet ingredients including the sugar.

Mix together

Mix zucchini, sugar, oil and slightly beaten eggs.

I mixed all the dry ingredients together from flour to cloves.

Then, I combined the wet with the dry ingredients and mixed by hand.

Mix wet and dry ingredients together

Mix wet and dry ingredients together.

Add pecans to batter

Add nuts to batter.

Fold nuts into batter.

Divide batter in half and add to loaf pans.

Divide batter in half and add to loaf pans.

Bake at 350 degrees for about 55 minutes. My bread was done in about 50 minutes, so take a peek towards the end of the bake cycle. Edges should be brown, and they should start to pull away from the edges. If you insert a butter knife into the bread, the knife should remain clean, not gooey. Remove and let cool.

Edges are lightly browned and pulling away from edges.

Edges are lightly browned and pulling away from edges.

Enjoy with or without butter. It is fantastic!

Enjoy a slice of zucchini bread with or without butter. It is delish!

Enjoy a slice of zucchini bread with or without butter. It is delish!

Later in the day, I drove to Whitewater State Park for a nice hike that also included some photo opportunities. I wanted to get a few pictures taken for my up and coming Haiku Challenge. I know that it will be difficult to take one picture a day, so I decided that spending a few hours each week loading up the camera would be beneficial.Here is a sneak peek from my Hike today. More on that tomorrow.

One of the many bridges on Trout Run trail in Whitewater State Park.

One of the many bridges on Trout Run trail in Whitewater State Park.

How did you spend your Labor Day Weekend?

Enjoy the rest of your weekend!


A Savory Summer Squash Bread

Hey gang! I was back in the kitchen this past week trying to use up some of my Squash from the garden. I have been away from the blog for a week, and I have lots of catching up to do.

Today, I want to introduce you to a fantastic recipe that was quick to prepare and even better to eat. I found this on pinterest by searching Yellow Squash Bread.

I think I would like to declare August as National Summer Squash Month! Can I do that? I think I can. I certainly have plenty of it.

The Squash I didn’t use in the bread, I grated and froze so it wouldn’t go to waste. I put about two cups of grated Squash into a ziploc freezer bag and tossed it in the deep freeze. This bread will bring wonderful summer memories come February when snow seems to be the only thing surviving the Minnesota winter. Without further ado….

My prosperous garden produces more Squash than I know what to do with…

Yellow Squash from my garden

Yellow Squash from my garden.

Yellow Squash Bread ingredients include:

  1. 1 1/2 Cups All Purpose Flour
  2. 1 Cup Sugar
  3. 1/2 Cup Vegetable Oil
  4. 1 1/2 Cup Grated Summer Squash
  5. 1 Large Egg
  6. 1 Teaspoon Cinnamon
  7. 1/2 Teaspoon Nutmeg
  8. 1/2 Teaspoon Salt
  9. 1 Teaspoon Baking Powder
  10. 1/4 Cup Raw Oats
    Ingredients for the recipe.

    A few basic ingredients that are usually in any cook or bakers kitchen.

    Preheat oven to 325F.

    First, peel the skin from the Yellow Squash.

    First, peel the skin from the Yellow Squash and cut off the ends.

    Cut the seeds from the Squash

    Quarter the Squash and cut out the guts.

    Grate the Squash.

    Grated Yellow Squash

    I grated the Yellow Squash by hand because I don’t have an industrial food processor.

    Combine sugar, egg, vegetable oil, grated Squash, cinnamon and nutmeg in a large bowl. With a fork, cream the ingredients until they are mixed well.

    Wet ingredients first

    Combine wet ingredients along with cinnamon and nutmeg first.

    Mix dry ingredients.

    Dry ingredients

    Combine salt, baking powder and flour together.

    Combine all ingredients.

    Wet and dry ingredients.

    Stir wet and dry ingredients together.

    Pour bread mixture into greased pan.

    Grease the loaf pan and pour the bread mixture into the pan.

    Sprinkle bread mixture with oats

    Sprinkle bread mixture with oats.

Gently smack the bottom of the pan on the counter to release air bubbles. Cook for 50-60 minutes. Insert a toothpick or knife in the middle of the bread loaf; the toothpick should be clean when you pull it out.

Cool for 1/2 hour and enjoy!

Bread completed.

The smell of cinnamon and nutmeg permeate the house. So delish!

This bread was excellent. The Squash doesn’t have a strong flavor on its own, but when it’s combined with sugar, cinnamon and nutmeg it takes on a sweet flavor. The bread was moist and rich like a pound cake. It didn’t last long in the Czarnomski household.

Did you wrinkle your nose when you saw Summer Squash Bread?