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Mom’s Zucchini Bread 2.0

Bread, Breakfast, Dessert, , ,

I have the best zucchini bread for you today, ready to use up the last of the fresh zucchini coming in from your gardens and farmer’s markets. I started with a tried and true family favorite, but made some slight adjustments. I think it’s the best zucchini bread out there! It’s still moist and cakey without being dense, and has the best cinnamon flavor without being too sweet. It’s perfect for breakfast, snack time, or even dessert!

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

As I mentioned, I started with my mom’s recipe that we’ve been using for years. And based on a quick internet search, it seems like a lot of moms and grandmas out there are using the same recipe. And it really was good to begin with, but I wanted to make a few changes.

The first problem I encountered with the original recipe was that it was created for 8×4-inch loaf pans. All of my loaf pans are 9×5-inch, and I bet a lot of you have the same size. This meant the loaves (each batch makes two) were pretty flat and sad-looking. But it was too much batter for just one 9×5-inch loaf. So I upped the quantities and now you get two perfectly sized loaves. If you are using 8×4-inch pans, you’ll just get three loaves instead.

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

The next problem was that while I love a nice, moist, cakey quick bread, most of the zucchini breads I have tried tend to be a little dense and almost wet. I took a page out of some other recipes I had seen, and decided to squeeze out some of the moisture from the zucchini before adding it to the batter. It doesn’t have to be squeezed completely dry, but removing about 1/4 to 1/3 cup of liquid from it helps a lot with the texture of the finished bread.

Because I was removing some of the bitter liquid, and because I sometimes find zucchini bread to be on the sweet side, I also reduced the sugar a bit. It’s still sweet, but it has a nice balance with the other flavors. And while I just use cinnamon, you could easily substitute the spices of your choice. Use apple pie or pumpkin pie spice, or make a blend of your favorite spices (I’m thinking cinnamon, cloves, and cardamom next time).

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

I add nuts to my zucchini bread, pecans and walnuts to be specific, but as with almost every recipe, those are optional. Use whatever nut or seed you like – pumpkin or sunflower seeds would be great! Just avoid any that are salted for this recipe. Or, make it even more decadent and add chocolate chips, whatever flavor you prefer! You can even leave the add-ins out entirely.

Whatever mix-ins or spices you choose, I hope you give this recipe a try. It is seriously the best zucchini bread I’ve ever eaten, and I think you’ll love it too!

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes
Print Recipe
 Mom's Zucchini Bread 2.0
Servings
loaves
Ingredients
Servings
loaves
Ingredients
Instructions
  1. Place grated zucchini in a clean tea towel and squeeze out excess moisture. It doesn't have to be completely dry, but give it a good squeeze to eliminate the excess liquid. You should remove 1/4 to 1/3 cup. Set zucchini aside.
  2. Combine eggs, oil, sugar, and vanilla in a large mixing bowl. Whisk together until well combined.
  3. Add zucchini and stir until incorporated.
  4. Add all dry ingredients except nuts and stir just until there are no streaks of flour remaining.
  5. Stir in nuts.
  6. Pour into two greased 9x5-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a toothpick inserted near the center has a few moist crumbs attached.
  7. Cool in pans for 10 minutes before removing to wire rack to cool completely.
  8. Store in an airtight container at room temperature for up to 5 days, or freeze, well-wrapped, for up to 3 months.
Recipe Notes
  • Use three pans if you have 8x4-inch loaf pans. It's ok to bake two and keep the remining batter refrigerated until you can wash and re-use one of the pans.
  • As always, nuts are optional. Use any unsalted variety you like, or substitute with seeds or chocolate chips. 
  • Instead of cinnamon use apple pie or pumpkin pie spice. Or create your own spice blend. Just use the same total amount -  1 1/2 tablespoons.
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Pecan Sticky Buns

Breakfast, ,

Do you have breakfast plans this weekend? Or are you looking for something sweet to add to your Easter brunch next weekend? If so, you’re in luck, because I have the recipe for the best-ever sticky buns.

These are one of my favorite breakfast treats. My mom made them on occasion when I was a kid, and I was always excited when they made an appearance on the breakfast menu.  I’ve tried a number of other sticky buns since then, and I have yet to find any that are as good as these. They are full of caramel and pecans, with a hint of cinnamon. And they are perfectly gooey and sticky.

Sticky buns may seem intimidating, but they are really pretty simple to make. If you can make a cinnamon roll, you can definitely make these. It starts with a rich yeast dough which is filled with chopped pecans, butter, brown sugar, and a little cinnamon. The topping is just brown sugar, butter, corn syrup, a little more cinnamon, and a ton of pecans.

As always, you can leave the pecans out of both the topping and the filling, or substitute another nut of your choice. Most of the sticky bun recipes I see do not include cinnamon, especially in the topping. I really like it in there, but you can definitely leave it out as well. And you could put whatever you like in the filling – add a handful of raisins or other dried fruit if you’re so inclined, or even some mini chocolate chips if you want to really take it over the top.

 

These are so good, and you probably have everything you need already in your pantry. Make these this weekend or for Easter brunch (or both!). I promise you will love them!


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Pecan Sticky Buns

Servings


Ingredients
Rolls

Topping

Filling

Servings


Ingredients
Rolls

Topping

Filling


Instructions
Dough
  1. Dissolve the yeast in the warm water.

  2. Scald the milk (bring it just to a simmer) and add the butter. Let cool to warm room temperature while the butter softens and partially melts.

  3. Transfer milk mixture and yeast to stand mixer. Add sugar and eggs and mix well with the paddle attachment. (You can also do this by hand with a large spoon).

  4. Add salt and 4 cups flour and mix well with the dough hook attachment (or a spoon).

  5. Continue to knead dough, adding up to 1/2 cup additional flour, until dough is only slightly sticky, about 5 minutes with the mixer.

  6. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.

Topping
  1. Combine all ingredients except pecans in a medium saucepan and bring to a boil over medium heat.

  2. Boil for 1 minute.

  3. Pour into a greased 9"x13" baking pan and sprinkle with pecan halves. Set aside.

Filling and Assembly
  1. Combine brown sugar, cinnamon, and pecans in a small bowl.

  2. Roll dough, once doubled, into a 12"x 22" rectangle.

  3. Brush with melted butter and sprinkle with filling.

  4. Roll up, jelly-roll style, starting on the short end. (You should end up with a roll 12" long.)

  5. Cut into 1" slices and place, cut side up, onto topping in prepared pan.

  6. Cover and let rise again until doubled. See note to prepare the night before and bake in the morning.

  7. Bake at 350-degrees F for 15-20 minutes or until golden brown.

  8. Remove from oven and cool for 10 minutes (no longer!) for the topping to harden slightly.

  9. Invert onto serving platter, scraping any pecans and topping left in the pan onto the top of the rolls.

  10. Enjoy warm! Rolls will keep up to 3 days covered at room temperature, but do yourself a favor and microwave them for a few seconds to rewarm before eating. 🙂


Recipe Notes

Note: To make these the night before, follow instructions until the second rise (in the pan). When rolls are not quite doubled in size, cover with plastic wrap and refrigerate. The next morning, remove from refrigerator and preheat oven. Once oven is preheated, bake rolls for 25-30 minutes, or until golden brown.

  • Substitute pecans for your favorite nut, or leave out completely.
  • Leave out cinnamon in the topping and/or filling if you prefer. If leaving the cinnamon out of the topping, consider adding a pinch to 1/4 teaspoon of salt for that salted caramel flavor.
  • Add fillings of your choice - raisins, dried fruit, mini chocolate chips, etc.


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Zucchini Bread – Made with Spaghetti Squash!

Uncategorized, ,

Hi Everyone! I know I’ve been pretty absent here this summer, but I promise I am getting back to baking and will be bringing you lots of new recipes soon! I am so ready for fall – fall weather, fall flavors, fall color. It’s my favorite time of year. 🙂

But for those of you still clinging on to summer, and the bounty of your vegetable garden, I have one more summer recipe for you. Actually, with the cinnamon, it tastes like the start of fall, but it’s a great way to use up your squash.

This was originally my mom’s zucchini bread recipe, and people LOVE this bread. It’s got a nice strong cinnamon flavor and is super moist because of the zucchini. I was gifted a spaghetti  squash from a co-worker, and of course I was immediately challenged to bake something with it. I wondered if I could use it in place of zucchini in baked goods. So I did a little research, crossed my fingers, and went for it. 

This is the second recipe I’ve tried using that substitution, and I can’t tell the difference between the original and the spaghetti squash version. Yes – it works! The only difference is that you have to cook, and shred, the spaghetti squash first, whereas the zucchini is shredded and added to the batter raw. Also, you need to measure the squash by weight, since it is much more dense than shredded zucchini. 

Yes, you can absolutely use zucchini as originally intended. And while I used walnuts in mine, as always, the nuts are optional or changeable. Pecans are always delicious in sweet breads. Hazelnuts or macadamia nuts would be really interesting too.  This recipe uses only cinnamon, but you could change that up too. Add in a little bit of nutmeg or cloves for more of a fall flavor. And you can absolutely bake this in standard 8″x4″ loaf pans. I couldn’t resist trying out this beautiful new swirl pan I just got. And I have to say that I am loving it.

Serve this warm or at room temperature. Or toast it and spread on a little butter. Or cream cheese. Or, if you want to go all out, drizzle on some cream cheese icing for a decadent treat. I think I need to go make another batch of this and do just that….


Print Recipe
 Zucchini Bread - with Spaghetti Squash!
Course Breakfast, Dessert
Servings
Loaves
Ingredients
Course Breakfast, Dessert
Servings
Loaves
Ingredients
Instructions
  1. Whisk eggs and sugar together until thick and very light yellow in color.
  2. Whisk in oil and vanilla until combined.
  3. Stir in shredded zucchini or squash.
  4. Combine dry ingredients and stir into batter along with nuts, if using, just until combined.
  5. Pour into two 8"x4" greased loaf pans.
  6. Bake at 325 degrees F for 60-70 minutes. (See notes).
  7. Cool 10 minutes before turning out onto a cooling rack to finish cooling. Serve warm or room temperature.
  8. Store in an airtight container for 2-3 days at room temperature or a week refrigerated.
Recipe Notes
  • Zucchini should be grated raw, with or without the peel.
  • Spaghetti squash should be cooked (steamed or baked) and shredded before adding to batter.
  • If you are using larger loaf pans (like the pan I used, or a 9"x5" pan) the bread will cook faster. Start checking after 35 minutes.
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