Zucchini Loaf

zucchini, garden, newfoundland, highway, dessert, A couple of months ago I planted some zucchini sprouts purchased from our local garden centre.  Every year I seem to lose my memory about how abundant zucchini plants are under ideal conditions.  This summer’s crop is doing really well.  We’ve had quite a bit of moisture this season.  Some farmers are complaining it’s too wet, while others say their yield is the best they’ve seen for years.  You can’t please everyone.

We went away last week to do some camping for the weekend and came back to find two huge zucchinis tucked away under the leaves.  I had thought I found most of the small ones, but for some reason there’s always one or two which I overlook.  Needless to say, the ones I didn’t pick were about the length from my elbow to my fingers, about a foot and a half.  So, I picked them and thought about what to do with all this wonderful bounty.

First I made some muffins.  It’s my go-to for using up stuff.  Then zucchini tots.  They are like tater tots, but use zucchini instead of potato.  Basically toss some grated zucchini in a large bowl with some bread crumbs, egg, salt, pepper, grated cheese, and garlic.  Press into little bite-size balls and bake at 400 for 20 minutes.  Yummy and fast.

Then came the loaves.  I’ve made 10 so far and there will be more coming.  Erma Bombeck talked about being that neighbour who has so much zucchini that you end up sneaking next door in the dead of night with little gift baskets filled with zucchini and ringing the doorbell.  As you crouch behind the potentilla, You spy your neighbour gingerly pick up the basket expecting an abandoned child or pet and pull back the gingham.  A cry of exasperation comes from their lips as they realize they’ve now been cursed with the gift of produce.

When we were visiting Newfoundland a few years ago we took a drive up the Northern peninsula to visit L’anse Aux Meadows.  It’s a national historic site which shows when the Vikings visiting the northern part of the island thousands of years ago.  As you’re driving up the highway you have to first be on the lookout for moose.  That highway is famous for accidents involving moose and cars.  Unfortunately neither the car with its passengers nor the moose fair well when they meet.  Always be careful driving, especially at dusk.

One other thing you’ll notice is along the highway there are gardens.  I thought it a bit peculiar to see a fenced garden just plopped along the highway.  Most of the plots that we were driving past were started in the late 1960′s when the highway was constructed. Up until then gardening had been a challenge due to the lack of plentiful and fertile soil along the coast. However, when the major road was built the dirt was piled up alongside the road where it could be put to great use in growing the main Newfoundland crops of potatoes, cabbages, and turnips.

While our garden isn’t along the highway, I wanted to share some of the bounty with my zucchini loaf recipe.  This recipe is fairly easy and you can add raisins or chocolate chips for variety.  I’ve added some All Bran buds for a little extra fiber.

Preheat your oven to 375F.  In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini.  Mix to combine.  In a separate bowl add the flour, salt, cinnamon, nutmeg, baking powder and soda.  Mix with a wire whisk to evenly distribute the ingredients.  With the mixer on low add the dry ingredients to your wet.  Mix until you can’t see any more flour.  Then add the All Bran Buds.

Pour into a prepared 8X5 loaf pan.  I spray mine with cooking spray, but you can butter and flour the pan if you prefer.  Bake for 50-60 minutes until a knife comes out clean when inserted in the center of the loaf.   Let cool in the pan on a rack for 10 minutes.   Then remove from the pan and let cool completely.

zucchini, garden, newfoundland, highway, dessert,

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Zucchini Loaf
These moist and not too sweet loaves will help you use up all that wonderful zucchini you have been blessed with.
zucchini, garden, newfoundland, highway, dessert,
Course Dessert
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
loaf
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
loaf
Ingredients
zucchini, garden, newfoundland, highway, dessert,
Instructions
  1. Preheat your oven to 375F.
  2. In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini. Mix on low until evenly combined.
  3. In a separate bowl combine the flour, salt, cinnamon, nutmeg, baking soda and powder. Mix thoroughly with a wire whisk until evenly distributed. With you mixer on low, add the dry ingredients to the wet. Combine until you no longer see any flour. Add the All Bran Buds cereal.
  4. Pour into a greased 8X5 loaf pan and bake for 50-60 minutes. It's done when a knife inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes and then remove and let cool on the rack completely.
  5. Makes 8-10 slices.
Recipe Notes

I like to take some of the moisture out of my grated zucchini before I bake with it.  You can toss the grated zucchini with some salt and then place the zucchini in a fine sieve.  Place the sieve over a large bowl to catch the liquid.  Let sit for a least an hour.  Afterwards pat dry with a clean dish towel.  You can also use paper towel.

 

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Buttermilk Banana Muffin

muffin, banana, buttermilk, sugar, dessert, cinnamonFor the longest time I thought everything my mother created in the kitchen was a Newfoundland invention.  When I was a youngster she would make cabbage rolls from scratch.  She would make the filling and boil the cabbage and spend the afternoon rolling them up and baking them for supper.  Same with Chinese food.  She would cut up pieces of chicken, dip them in batter and deep fry them.  Then she would make her own sweet and sour sauce and serve them with stir fried veggies and rice.  I thought both of those dishes were Newfoundland recipes.  Later, when I was older, I found out that those recipes weren’t authentic to just Newfoundland.  But that’s the great thing about food, it becomes authentic to the person making it.

As a baker I’ve learned how to do pastries and breads from around the world.  I’ve made baguettes from France, Victoria sponges from England, Swiss meringues, and countless others.  But when I try a recipe and I get comfortable with it, then I can experiment and make authentic to me.  I can add my ingredients and my take on the recipe.  So that’s what I’ve done with this basic banana muffin recipe.

I’ve added the richness of buttermilk and the sweet cinnamon sugar to just give it my spin on a classic muffin.  Yes, you can find many, many, many banana muffin recipes out there, but I haven’t found one that adds the cinnamon sugar on top.  And that’s the great thing about recipes.  You just tweak it a little and it becomes yours.

So, enjoy these wonderful buttermilk banana muffins with a nice cup of tea.  And who knows, maybe you’ll change it up to make it your own and it will be just as good, if not better.  Remember to invite me over so we can swap!

muffin, banana, buttermilk, sugar, cinnamon

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Buttermilk Banana Muffin
A moist banana muffin with the slight tanginess of buttermilk and sweet sugar cinnamon topping.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffin
Topping
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffin
Topping
Instructions
  1. Preheat oven to 400F
  2. In a large bowl combine the flour, sugar, baking powder, cinnamon, and salt. Use a whisk to mix thoroughly.
  3. In a large bowl with your hand mixer combine the mashed bananas, buttermilk, egg, and vegetable oil. Turn the mixer to low and slowly add the dry ingredients. Blend until you cannot see any flour. Do not overmix.
  4. Transfer the batter to greased or lined muffin tin. Using a scoop, fill each until 3/4 full. Bake on middle rack in the oven for 20-25 minutes. The muffins should be slightly brown around the edges.
  5. Let cool for a couple of minutes in the pan and then transfer to a rack to cool completely. Meanwhile combine the remaining cinnamon and sugar in a small bowl for the topping.
  6. Once the muffins have cooled, take one and first dip in the melted butter, shaking off any excess. Then dip in cinnamon sugar.
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Scrunchies

scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oatsNo, this isn’t a post about the elasticty donut a lot of women sported in their hair in the eighties.  It’s about a drop cookie and this drop cookie is chock-a-block full of different ingredients from all over my pantry.  There’s creamy coconut, chocolate chips, and crunchy peanuts.  It almost sounds like I’m writing an ad for a chocolate bar, but this is a cookie.

Ever have one of those days where you look in the pantry and don’t really know what to make?  Sometimes it happens to me too often.  I’m missing a key ingredient and I really don’t want to make a trip to the store for one thing, because it won’t be just one thing I’ll pick up.  So I started searching through my recipes.  And because it’s February already (where did the time go?) this cookie has a touch of maple syrup for flavour.  It’s basically a dump cookie.  You take a whole bunch of different ingredients and blend them all into one cookie.  We’re famous for taking ingredients from the people who visited us from different parts of the world.  Check out my post about molasses to see just that.cookies, scrunchies, peanut, coconut, oats, chocolate, chocolate chip

Also, if you’re wary about having a cookie with peanuts because of allergies, please feel free to leave them out.  Just replace the amount with more chocolate chips, or tree nuts if you’re not allergic to them.  I would suggest something on the crunchy side though.  It’s a great added texture.

Mix the following together in a stand mixer with a paddle attachment or with a hand mixer: oil, brown sugar, egg, milk, and maple syrup.  Either will work fine for this recipe as the batter doesn’t get too stiff.  Now add the oats, coconut, chocolate chips and peanuts.  Then sit back and chill.

Really.  The mixture needs to chill in the fridge for at least ten minutes.  This way the oats will slightly absorb some of the oil and the cookies won’t spread as much.  That’s my tip for the day.  If you don’t want your cookies to spread, chill the batter first.  Of course, you can also put the batter in muffin tins, like I did for my chocolate chip cookies, but it isn’t necessary.

Preheat your oven to 375F.  While the mixture is chilling, you can mix the dry ingredients.  Mix in a bowl the flour, baking soda, baking powder, and salt.  Take the chilled batter out and slowly add the flour mixture until you can’t see any more flour in the batter.  Using a #30 scoop transfer the batter to a parchment or Silpat lined cookie sheet.  Bake for 8-10 minutes.  I did mine for 9, but you know your oven best.  When you take the cookie out of the oven it won’t look completely cooked.  This is okay.  It will still continue to cook while it sits on the pan to cool.  Let to cookies cool on the pan for at least ten minutes before transferring to a wire rack to cool completely.

Print Recipe
Scrunchies
This wonderful cookies is packed with great ingredients from your pantry.
scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
Instructions
  1. In stand mixer with paddle attachment or hand mixer on low speed, combine the vegetable oil, brown sugar, egg, milk, and maple syrup. Add the coconut, oats, chocolate chips, and peanuts. Mix until blended. Chill in the refrigerator for at least ten minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  2. In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir with wire whisk to combine. Remove chilled mixture from fridge and add the dry ingredients on low speed until you can't see any flour in the batter.
  3. Preheat your oven to 375F.
  4. With a #30 scoop, place even scoop on a parchment or Silpat lined cookie sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until the edges are slightly brown. Let the cookies cool on the pan for at least 10 minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  5. Transfer to wire rack to cool completely. Enjoy!
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
Recipe Notes

You may substitute another nut if you have a peanut allergy.  This will obviously alter the flavour of the cookies.  Or increase the chocolate chips to one cup and omit the nuts completely.

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Cranberry Almond Loaf

When we were kids my brother and I would go cross country skiing with my father.  There were many places outside town where we lived.  One could drive about 15 minutes outside town, park the car on the side of the highway, and just go.  Of course, you would look for snowmobile tracks or something similar to help you along.

One weekend afternoon we set out.  It was a beautiful clear winter day.  Not too cold that you’d freeze your face off after ten minutes, but cold enough that you’d have to wear a toque and mitts.  We parked the car by the side of the highway and set off into the woods.  Dad was smart enough to park where he knew there would be a small pond, now completely frozen over.  We were skiing through the trees and came to the edge.  The sky opens up and I looked across the pond to the other side.  I can see the trees on the other side and we start.  The pond was a nice flat surface and we crossed it quickly. Cross country skiing is a great winter sport.  Easy to pick up, you don’t really need that much skill and it’s a small investment in the skis and boots.

We got a good rhythm going and quickly made it across the pond to the other side.  Dad had found a small break in the trees and we cleared a spot to have a little rest and a bite of lunch.  We made a small fire and Dad pulled out some sandwiches.   After a few minutes of rest we set off again back to the car.

This cranberry almond loaf would be great as a treat for that little break.  It’s filled with tart dried cranberries, crunchy almonds and the zest of orange.  A perfect blend for a winter afternoon.

In a large bowl combine the cereal and milk and let sit for about five minutes. Since this is going to all be mixed together I use my stand mixer to soak the cereal, but any large bowl will do.  In another bowl combine flour, brown sugar, baking soda, salt, and cinnamon.  To the cereal, add the beaten egg, oil, and orange zest.  I like to use a micro plane for zesting instead of my peeler.  It gives it a better, finer zest.  If you don’t have a micro plane, then peel off small pieces of the orange peel, but don’t get the white part underneath.  It’s too bitter.  Chop the peel finely and throw into the cereal mixture.  Slowly mix in the flour mixture into the cereal.  If you’re using your stand mixer, add the flour on the low setting.  If mixing by hand, gently fold in the flour mix.  Finally add the cranberries.  The cereal already has cranberries in it, but I like a bit more fruit.  You can leave them out if you like if you think there’s enough already.

Preheat your oven to 350F and pour the batter into a greased 9X5 loaf pan.  I use a silicon liner for my pans.  It’s makes the loaves so much easier to come out and it’s a lot less messy.  Bake for 50 minutes until done.  Use the toothpick method to test for doneness.  Let the loaf rest in the pan for 10 minutes and then transfer to a cooling rack to cool completely.

Print Recipe
Cranberry Almond Loaf
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Instructions
  1. Stir together flour, brown sugar, baking powder, cinnamon, and salt. Set aside.
  2. In large bowl, or stand mixer, combine cereal and milk. Let stand for 5 minutes to soften the cereal. Add beaten egg, oil, and rind. Mix well on low. Add flour mixture, stirring until just combined. Until you cannot see the flour anymore. Fold in optional dried cranberries.
  3. Preheat oven to 350F. Pour batter in greased, or silicon lined, 9X5 loaf pan. Bake for 50 minutes until done. Test with toothpick. Let rest in pan 10-15 minutes. Remove from pan and let cool completely on rack.
Recipe Notes

Post Cereal has not endorsed or compensated me in any way for this post.  All opinions are my own.  All photos are property of Gutfounded unless stated differently.

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