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Blueberry Zucchini Bread

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Blueberry Zucchini Bread

Blueberry Zucchini Bread

While I am sure there are a ton of amazing things to do with zucchini, my favorite is baking bread.  Last year, I made a lemon-zucchini loaf with a lemon glaze that I really liked, but I wanted to try something new this year for a summer zucchini loaf.  I found a similar recipe on All Recipes when I was trying to come up with some sort of  “summery” bread to bake for our friends who had been kind enough to take Jada out one day in June while Craig was at work and Hadley and I were visiting family in Ohio.  Nothing says “thank you” like blueberries and zucchini!  Anyway, I made some adjustments based on reviews and my personal preferences, and the final result was awesome!  I hope our friends liked this as much as Craig and I did.  I even made it for my parents and brothers when Hadley and I were visiting them in July, and they ate a whole loaf in one night.

Especially because I posted my carrot cake that I made for Easter after the 4th of July this year (you can blame it on being a mom who also tries to work from home), I thought I would try posting this one while it was still at least somewhat relevant.  Since Labor Day Weekend (aka the unofficial end of summer) is this coming weekend, I felt like I should offer this recipe now, as a “last hurrah” of summer baking.  Let’s be honest, everyone is ready for this miserably hot and humid summer (it was 99 degrees with a heat index of 110 this past Friday) to end and the fall weather, decorations, and baking to begin, but this is still. so. good.

So, happy End of Summer Baking to you!

Blueberry Zucchini Bread

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups white sugar
  • 1/4 cup brown sugar
  • 3 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pint fresh blueberries

Directions

  1. Preheat oven to 350 degrees.  Lightly grease 2 loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugars.  Fold in the zucchini.  In a separate bowl, mix the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.  Mix the dry ingredients to the zucchini mixture.  Gently fold in the blueberries.  Transfer to prepared loaf pans.
  3. Bake 75-90 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.  Cool for 20 minutes in the pans, then turn out onto wire racks to cool completely.
  4. Enjoy the summery deliciousness that is blueberry zucchini bread!

Blueberry Zucchini Bread Blueberry Zucchini Bread

Lemon-Zucchini Loaf with a Lemon Glaze

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Lemon-Zucchini Loaf with a Lemon Glaze

As August comes to a close, I can’t help but be over-the-top excited that my favorite season is just around the corner!  Cooler weather, beautiful leaves, anticipation for the upcoming holidays, football season, and autumn baking!  Plus, this autumn will be extra special because it will include the long-awaited birth of our sweet baby girl!

In fact, I love autumn so much that I sometimes make the mistake of wishing away the rest of the year.  I realized I was doing  that again last week when I spent a shameful amount of time looking up autumn recipes, holiday decorations, and pictures of pretty leaves.  Probably not the best life choice considering we have a baby due in less than a month, and her cradle is currently acting as a laundry basket for the clean clothes I “haven’t had time” to fold.  So, instead of deciding to make better use of my time by cleaning, I decided to “make better use of my time” by baking something that adequately celebrated summer before the season’s end.

I found this lemon-zucchini loaf recipe a few months ago, and I meant to make it on three different occasions.  Something always came up, though.  Well, I decided that I would not be ok with myself going into fall and baking apple this and pumpkin that without having given this a try first.  So this recipe gets to be my end-of-summer-baking-hurrah loaf.  The lemon glaze on top especially gives this a “fresh” spring and/or summer feel.  I still have some zucchini left, so I am already planning to make it again this weekend when my family comes in town for Labor Day and to celebrate my dad’s 50th birthday…along with the peach pie and chocolate cake my dad is requesting for the celebration. 😉

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Lemon-Zucchini Loaf with a Lemon Glaze

Adapted from: NancyCreative

Ingredients:

Loaf

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of one lemon (or 2 Tbsp lemon juice)
  • Zest of one lemon
  • 1 cup grated zucchini
    • You don’t need to peel the zucchini before grating it.  I just washed it, cut of the ends, and grated it.

Lemon Glaze

  • 1 cup powdered sugar
  • Juice of one lemon (or 2 Tbsp lemon juice)

Directions

Pre-heat oven to 350 degrees.

Blend flour, baking powder, and salt.  Set aside.

In a large bowl, beat two eggs well, then add canola oil and sugar, and blend well.  Then blend in the buttermilk, lemon juice, and lemon zest.  Add in the grated zucchini and stir until it is evenly distributed.  Add in the dry ingredients and blend everything just until everything is mixed well, but do not over-blend.

Poor batter into a 9×5 loaf pan that has been greased and floured.  Bake in the oven for 45 minutes or until toothpick comes out clean.

Removed from oven, and allow loaf to cool in the pan for a few minutes before moving it to a wire rack to finish cooling.  While bread is cooling, mix 1 cup powdered sugar with 2 Tbsp lemon juice.  Spoon the glaze over the loaf, and you are done!  🙂

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Cinnamon Swirl Banana Bread

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Cinnamon Swirl Banana Bread

Bananas are one of those things that I feel like you can never have too many recipes for.  Not because the average person is banana-obsessed and is constantly baking and creating with bananas, but because I believe the average person is probably slack like us and makes the mistake of accidentally letting bananas get overripe and go to waste way more often than he or she should. I love banana pudding and banana cream pie.  I am also a fan of mixing mashed bananas, peanut butter, and cocoa powder together to freeze and have as a treat later.  Recently, however, I have been exploring the world of banana breads.  There are so many different options that when my exploration began, I really had no clue where to start.  Ultimately, the decision for my first loaf of banana bread was made for me, as many baking decisions are, based on what we had in our pantry.  Plus, banana bread is always delicious, but why not add some cinnamon swirl and a tasty glaze?  🙂  I adapted this recipe from Sally’s Baking Addiction, with some changes based on my personal baking preferences.  Enjoy!

Cinnamon Swirl Banana Bread with Glaze

Cinnamon Swirl Banana Bread

Ingredients

Bread

  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup light brown sugar, not packed
  • 4 Tbs (1/2 stick) unsalted butter or margarine, soften to room temp
  • 2 large eggs
  • 1 1/2 cups mashed very ripe bananas (about three bananas)
  • 1/3 cup plain or vanilla yogurt, or 1/3 cup buttermilk
    • I used homemade buttermilk by putting 1 tsp vinegar in a cup measurer and filling it the rest of the way up to the 1/3 cup line with soy milk…you can of course do this with regular milk.  Let it sit for about five minutes, and it will get kind of clumpy.
  • 1 tsp vanilla extract

Cinnamon Swirl

  • 1/4 cup sugar
  • 1 tsp ground cinnamon

Glaze

  • 1/2 cup powdered sugar, sifted
  • 1 Tbs heavy cream or half-and-half or milk
    • I used milk the first time I made this, which worked well, but the second time I mixed some milk with a little bit of melted butter/margarine to make homemade half-and-half.  It will turn out great no matter which option you use.

Directions

  1. Mix together flour, baking soda, salt, and 1 tsp ground cinnamon.  Set aside.  In a separate large bowl, use a stand or hand mixer to beat the brown sugar and butter.  Add the eggs, one at a time, beating well after each.  Using a spoon or spatula, stir in the mashed bananas, yogurt/buttermilk, and vanilla extract.  Then slowly mix in the dry ingredients with the mix, but be sure to not over mix.
  2. Pour half the batter into a greased 9x5in loaf pan (will need to adjust cooking time if using a different size).  Mix the cinnamon swirl ingredients together and then pour over the batter in the loaf pan.  Top with the remaining batter.
  3. Bake at 350 degrees for 40-45 minutes or until wooden toothpick inserted in the center comes out clean.  Let it cool for about ten minutes in the pan on a wire cooling rack, then remove the bread from the pan to let it finish cooling just on the rack.
  4. While the bread is cooling, mix the glaze ingredients together in a small bowl.  Add more powdered sugar to reach your desired thickness.  Finally, drizzle the glaze over the bread before enjoying.

 

Cinnamon Swirl Banana Bread with Glaze

Pumpkin Spice Bread

Pumpkin Spice Bread

There is absolutely no way around it.  Fall is just not fall without pumpkin bread.

I have seen so many pumpkin bread recipes recently, and I really wasn’t sure which one to try first.  Should I choose one with chocolate chips?  What about the one with the glaze on top?  I was having a lot of trouble deciding, so I asked Craig what he thought.  He of course liked the idea of pumpkin bread that had chocolate chips and glaze, but then we thought about the fact that there are only two people living in this condo.  It takes us some time to work our way through a loaf or two of bread.  So, we decided that this time I should choose a more classic pumpkin bread recipe so that it could work for breakfast, snack-time, dessert, or really whenever, instead of being strictly a dessert bread.  It’s not that Craig and I are opposed to having desserts for breakfast or snacks, because there have been many mornings of brownies for breakfast in the McKinney Condo. 😉  However, since I was going to be making two loaves, I figured I would make something that left more options open for how we want to eat it.  We can mix it up with butter/margarine or cream cheese (not for Craig, though) or just have it plain or whatever.  It’s just more versatile, so we can eat the bread up faster and not let any of it go to waste.  Plus, by choosing a classic pumpkin bread recipe, I could try to deceive myself into thinking that I was actually being healthier.  Our bathroom scale has unfortunately had absolutely no problem informing me that this bread is not exactly a super-food, although it does taste very super!  Craig described it as having the taste of pumpkin pie, but in bread form, and I think he’s pretty spot-on with that.  It’s like all the happiest thoughts and feelings associated with autumn jumped into a loaf of bread so that I could enjoy a fall-themed party in my mouth, complete with party hats, streamers, and confetti. 🙂

Pumpkin Spice Bread

Source: Hostess (With the Mostess)

Ingredients:

  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable/canola oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 3/4 tsp ground cloves

Directions:

Heat oven to 350.  In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil, and eggs.  Beat until well mixed.  Mix the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves together in a separate bowl.  Stir until well combined.  Slowly add the dry ingredient mixture to the pumpkin mixture, beating until smooth.  Grease two 9x5in bread pans and dust with flour.  Evenly divide the batter between the pans.  Bake for 60-70 minutes or until toothpick inserted all the way to the middle comes out clean.  Let the bread loaves sit for 10 or so minutes before moving them to a cooling rack (unless you are like me, because I burnt my fingers in the midst of my determination to taste the heavenly smelling bread right away…it was worth it).  Serve plain, with butter, or with cream cheese.

Streusel Centered Apple Bread

Streusel Centered Apple Bread

I was awakened by a chill that ran over my body.  Cool, crisp air filled in the space around me.  This is glorious I thought as I pulled the covers just a little tighter around my body, and yet made sure to take in the feel of Autumn’s first breath on my face.  True, it was a chill that had run over my body, but it had somehow warmed me from the inside.  After all, this wasn’t just any chill.  It was a chill from the first day of fall.  I rolled over to snuggle up against Craig, and I relished the fact that the air around me was making my nose a little bit cold.  It was refreshing.  I drifted back to sleep as beautiful leaves, cozy sweaters, and hot chocolate all frolicked together through my mind.  Mmmm…the first day of autumn, and, wow, does it feel like it!

Well, I wish I could tell you that my little anecdote above is true, but it is sadly not.  While autumn officially began at 10:59am on September 22 this year, I live in Charleston, SC, so the first “official” day of autumn for me consisted of a high around 88 and a heat index in the 90s.  While I have grown to love Charleston, I do feel that it has a tendency to rob me of my favorite season, and I am not really a fan of this.

I’m not saying that I did not enjoy my first day of fall.  My cousin and uncle were actually visiting that day, so I spent the day showing Sarah around Charleston, and Craig spent the day checking out the USS Yorktown Aircraft Carrier with my uncle.  We met back up at home to watch the South Carolina Gamecocks game on t.v. and to relax.  So, yes, the first day of fall was definitely an enjoyable day.  It was just a hot, anti-fall-esque enjoyable day.

We thankfully had a “cool front” this past Monday and Tuesday, with the highs only reaching the low-to-mid 80s, and I was inspired to begin my first round of autumn baking.  To kick off this season, I made an apple bread that has a streusel “topping” in the middle.  I found this recipe from a blog called You Made That?, and it’s actually an adapted/slightly altered version of a Pampered Chef recipe.  The smell was tantalizing as my bread baked in the oven, but the satisfying taste of warm streusel centered apple bread proved to be well worth the wait.

Ingredients:

Bread

  • 1 cup melted butter
    • I used Fleischmann’s Unsalted Margarine
  • 2 cups sugar
  • 4 eggs
  • 3 Tbsp lemon juice
  • 1 Tbsp vanilla
  • 4 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 medium Granny Smith apples, peeled

Streusel

  • 6 Tbsp flour
  • 3 Tbsp butter
    • Again, I used Fleischmann’s Unsalted Margarine
  • 6 Tbsp sugar
  • 2 tsp cinnamon

Directions

  1. Core and chop up the apples, then set them aside.
  2. In a large bowl, cream together the butter, sugar, eggs, lemon juice, and vanilla.  Add the dry ingredient to the wet ingredients and mix them together.
  3. Add the apple pieces to the batter, and stir it together.
    • This is kind of thick batter, so make sure to take you spatula and really bring the batter from the bottom to the top, so you can make sure the apples get mixed in well and somewhat evenly.
  4. Make the streusel by combining all the streusel ingredients and stirring well.
    • The streusel will be a medium or dark brown and starting to clump together.  Make sure you don’t stop stirring it too early.
  5. Spray two bread pans (I used a 4 1/2 x 8 1/2in pan and a 5 x 9in pan) with nonstick cooking spray, and scoop out some of the bread batter into the pans.  Crumble half of the streusel topping over each bread pan with your fingers.  Scoop the rest of the batter into the two pans, trying to keep the portions somewhat even.
  6. Bake at 325 for 70-80 minutes or until a knife inserted into the bread comes out clean.

Happy Autumn, everyone!

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