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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

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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

Substitute for Buttermilk

When I first came across a delicious looking, otherwise-Craig-friendly, recipe with buttermilk, my initial thought was Great, just another fake item I have to buy from a specialty store that is going to be overpriced.  My next thought was about how I probably wouldn’t even end up using all the fake buttermilk, which was also going to annoy me.  I mean, even people who can eat dairy aren’t typically eager to buy a bunch of items from the grocery store that won’t get used up and will just spoil.  There must be some sort of substitute for buttermilk.  Well, there is.  You can essentially make your own, and it is ridiculously simple!

To make your own buttermilk for baking, you need two ingredients: vinegar and milk or soy milk (or some other type of fake milk).

Pour a tablespoon of the vinegar into a container that measures one cup.  Fill the container the rest of the way up to the “1-cup” mark with your milk.  Let it sit for five minutes.  Then, use whatever amount of your homemade butter milk you need for your recipe.  It’s that easy!

Here is my most recent example of a delightful recipe that works great with this homemade buttermilk: Apple Pie Muffins.  Give this buttermilk a try in that recipe, buttermilk pancakes, biscuits, or something else!  Yay for time-and-money-saving!

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