Yesterday was the unofficial end of summer (sad isn’t it?) so this would be the perfect time to make some Zucchini Bread. Whenever I go to the farmer’s market and Haymarket I see loads of them. I even tried growing them but the intense heat made the big yellow blossoms fall off and the intense downpours make the flowers soggy and then die. A constant cycle of bloom, die, bloom, die. Oh well, I can just buy plenty at the farmer’s market, which is exactly what I have been doing. We have had plenty of grilled zucchini this year, almost to the point of getting tired of it. So I had to spice things up a bit and make Zucchini Bread with some honey butter for a bit of change.
If you happen to realize you have run out of cinnamon and cloves like me you can simply substitute some Pumpkin Pie Spice. I seriously love that stuff. It has helped me out so many times when I 1) have run out of something 2) don’t feel like measuring all 3/4 things when this will jsut about equal that same taste. Now you know my secret.
I had 5 very large zucchinis at home so I made several batches of zucchini bread and muffins. doubling the recipe is manageble, as opposed to some things I have doubled. (Doubling cakes are offen too much for a 5qt Kitchenaide to handle well). I find that it is easiest to put your loaf pan(s) on a cookie sheet since it gives you something else to grab besides the tiny handles, which often results in smashing the top of your loaf. Also, if you happen to overflow you will only need to wash you cookie sheet, as opposed to your oven.
Honey butter is going to be a new addiction. Really, I promise. If you like toast, waffles, pancakes, dinner rolls, muffins, and bread you will like to whip this up for it. It’s super simple and it produces a great sweet butter.
Zucchini Bread4 tablespoons butter 3 eggs 1 cup of corn oil 1 1/2 cups sugar 2 cups grated unpeeled zucchini 2 cups flour 2 teapossons baking soda 1 teapsoon baking powder 1 teapsoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup walnuts, chopped (optional)
Honey Butter1/2 stick of unsalted butter, softened to room temperature 4 tablespoons of honey, a light one like clover
Preheat oven to 350. Line the bottom and sides of a 9×5 loaf pan with wax paper and grease. (Depending on your pan you will only need to grease)
Melt butter and set side.
Beat eggs and oil together until thick. Beat in sugar. Stir in the melted butter and the grated zucchini. Set aside.
In another bowl, sift together all dry ingredients 3 times. Gently fold the zucchini mixture into the dry ingredients. Fold the walnuts into the mixture.
Pour into greased pan, bake for 60-70 minutes, or until a cake tester comes out clean. Let stand for 10 minutes before unmolding.
Beat together the soft unsalted butter and honey until evenly mixed. Place in ramekin and serve.