Le Food Snob

I can’t quite remember where I got this recipe – my guess is from an internet search – but it’s been sitting in my draft posts for way too long. A few days ago I bought zucchini intending to make a different recipe altogether. Despite the fact that I’m sick and don’t seem to have taste buds right now, tonight seemed like a good night to finally breakout the random Zucchini Bread recipe I’ve been meaning to try for so long.

To make it special, I decided to sprinkle some Basic Oat Crumble Topping on top before baking. The Basic Oat Crumble Topping was clipped from the Milwaukee Journal Sentinel by Grandma Mo.

ingredients.

  • 1 1/2 c. flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. baking powder
  • 3/4 c. vegetable oil
  • 2 eggs, lightly beaten
  • 1 c. peeled or unpeeled grated zucchini (one medium)
  • 1 c. sugar
  • 1 tsp. pure vanilla extract
  • 1/2 c. chopped walnuts or almonds

directions.

  1. Preheat oven to 325 degrees. Grease a 4.5×8.5″ loaf pan and set aside.
  2. In a large mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Mix well.
  3. In a separate bowl, mix together the oil, eggs, buttermilk, zucchini, sugar, and vanilla. Add zucchini mixture to the dry ingredients and stir by hand to combine. Fold in the nuts.
  4. Pour into pans and bake for 60 to 70 minutes until golden and pulling away from the side of the pan. Test with a toothpick or press lightly and it will spring back when done.
  5. Let cool before moving from the pan.

Incidentally, after starting this blog, I figured out where I got this recipe. It’s one Grandma Mo clipped from Penzey’s Spices catalog/magazine. I’m beginning to think these recipes are not tried and true recipes! The batter was so stiff it was more dough than batter. I improvised by adding 1/2 cup of buttermilk.

Perhaps I added too much buttermilk as the crumble topping was heavy enough to sink to the middle of the bread effectively turning this recipe into Zucchini Granola Bread.

Another fundamentally wrong aspect of this recipe was the amount of time listed as the bake time. The recipe recommended 30 to 40 minutes. I stopped counting after 70. I had to continue setting the timer every five minutes after the initial 40 minutes ended. After 40 minutes it wasn’t even close to be done.

The good news is that even though the crumble sunk to the middle of the bread, the bread turned out moist and delicious. I’m not sure how the original recipe would turn out, however.

Recipe rating: 

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