A few weeks ago, I made zucchini bread and shared my recipe. I neglected to mention that my mom uses a similar recipe and instilled the love of zucchini bread in me at an early age. My mom and her mom are both wonderful cooks and taught me well.
This past Saturday, I had three large zucchini from my mother-in-law’s garden and decided to bake a few batches of bread and give it away to my terrific team of greeters at church. I had no idea how much bread I would end up making!
I used my food processor’s grating blade to shred the zucchini. Once I had it all shredded, I had about 18 cups of shredded zucchini! My recipe only calls for 1 1/2 to 2 cups per loaf.
I made four double batches and then one single batch, putting two cups of zucchini in each batch. I was able to make 32 mini loaves (equivalent to 8 regular loaves) and a dozen muffins. I borrowed my mother-in-law’s mini loaf pan and temporarily reclaimed the one I had loaned her. (I love baking in/on Pampered Chef stoneware!)
I had plenty to give to every person on my team Saturday night, and then my husband took a few to his coworkers on Monday. We still have plenty left for our family to enjoy until we get another zucchini and make some more bread in a few days.
My mother-in-law brought me a huge zucchini from her garden yesterday morning, and she had already given me a small one, so I decided to make zucchini bread yesterday. I used my food processor to shred the zucchini and ended up with seven cups of shredded zucchini! I was able to make 2 1/2 dozen muffins and a large Bundt-shaped loaf of bread.
I thought we had enough to share with a friend, but my girls decided they liked zucchini bread and ate almost a dozen muffins yesterday! When I was mixing up the batter, they weren’t sure about the green stuff going in the bowl, but once they smelled the muffins, they all wanted one. Big Sister is my pickiest eater and said, “This is good, Mom,” and asked for more! The little girls were so cute with their praise that I had to video them.
2 1/4 cups flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
2 cups zucchini, shredded
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
1/2 cup milk
Mix all dry ingredients together in a large bowl. Add all other ingredients and mix well. Pour batter into greased baking dish and bake at 350 degrees or until toothpick inserted in center comes out clean–about 20 minutes for 18 muffins, 35 minutes for four mini loaves, or 45 minutes for one regular loaf or a Bundt pan.
I use this same recipe for banana bread, replacing the zucchini with three mashed bananas. Zucchini is my favorite though. Just look at those beautiful, green flecks.
Wonderful fall weather has finally come to our area, and we are enjoying it! Playing at the park is free, so we stopped by on our way home from school this afternoon.
- Hubby had a breakfast meeting, which means he ate a big breakfast and wasn’t hungry for lunch, so there was no money out of our pocket. Yea!
- Big Brother ate a hot lunch at school that we paid for last week. Big Sister packed her own lunch. The little girls and I ate leftovers and fresh fruit and veggies. I’m hoping our garden continues producing tomatoes, cucumbers, peppers, and cantaloupe through the end of the month.
- We are having chicken fajitas, chips and salsa, and cantaloupe for dinner. I need to share my October dinner menu. Maybe it will help someone.
- I have always hated any kind of shopping, and it has only become more loathsome with children, so I am enjoying staying home and not going to any stores. Keeps me from being tempted to buy unnecessary items too. Win-win.
- I almost forgot to mention that I sold something else for $2, so we netted $2 today. So far this month, we are making money.
This doesn’t have much to do with our no-spend month, except that I was craving bread this morning, and we didn’t have any in the house. I created a new bread recipe based on this French bread recipe that I have made so often in the last six months that I have it memorized. The original recipe is so versatile, and I have made it with all white flour, with half white and half whole wheat, and once I even added a few oats. I have formed the dough into one large French loaf, two smaller loaves, dinner rolls, garlic knots, and cinnamon rolls. This morning, I wanted to try making a multigrain bread, and it turned out wonderfully delicious. The little ones loved it too!
The girls had flattened their bread by the time I was able to get this picture of Little Sister. All the other photos were blurry because they were too busy eating to let me take a photo.
Honey Multigrain Bread
1/3 cup honey
1 1/2 TBSP yeast or one packet
1 1/2 cups warm water (100-110 degrees)
2 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 cup old-fashioned oats
1/2 cup ground flaxseed
1/2 tsp salt
Combine honey, yeast, and water; stir and let rest for ten minutes. Add remaining ingredients and mix with a stand mixer or by hand several minutes until dough is no longer sticky and pulls away from the bowl. You may need to add a little more white flour if your dough is sticky. Turn dough onto a floured surface and lightly dust dough and hands with flour. Form dough into whatever shape you choose (I made rolls) and place on a lightly greased baking sheet or dish. Place baking sheet in a warm location and preheat oven to 400 degrees. Let dough rise about 15 minutes; then bake for 10-15 minutes, depending on size of rolls/loaves. Melt a tablespoon of butter and brush over tops after removing from oven. Enjoy!