Tag Archives: bread

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
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 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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Zucchini Bread – Made with Spaghetti Squash!

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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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Pull-Apart Crazy Bread

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I’ve had a couple of busy weekends, so I haven’t had a lot of time to get a new recipe to you. Last weekend I was elbows-deep in flour and sugar, making a cake for a co-worker’s granddaughter’s 18th birthday. I really enjoy making and decorating cakes and cookies, and I’ve been thinking about adding a section to this website with some of my work. Look for that soon.

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For now, let’s talk about this bread. Growing up, I loved Little Caesar’s pizza. (Ok,  I still do.) Whenever we got take-out pizza, it was always Little Caesar’s. I had it for my birthday dinner most years. And if you are going to order their pizza, you must get the Crazy Bread. Please tell me you know what Crazy Bread is.  They bake their pizza crust into breadsticks, and slather it with butter, garlic, and parmesan cheese. Seriously. Delicious.

As I’ve been brainstorming ideas (by which I mean spending too many hours on Pinterest) for this blog, I still keep seeing pull-apart breads. They seemed to get pretty popular a few years ago. The first one I saw was a cinnamon version. At the time, I was baking for a few farmer’s markets and decided to try it out. That version is delicious, but I really wanted to have some savory items too. So tried making one with cheddar cheese and chives, and then I made a French Onion one. They were both very good ideas, and I’ve included those options in the recipe below. But, since I keep seeing commercials for Crazy Bread, this is the version that’s been stuck in my head for a few weeks now.

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I start with my mom’s pizza crust recipe.  It’s a nice soft dough that makes a pretty soft crust – perfect for Crazy Bread. It’s also super simple, and doesn’t require a mixer. The dough comes together in about 5 minutes, and then you let it rise. Once it’s risen, roll it out into a rectangle, slather it with garlic butter and cheese, and then cut it into strips. Stack those strips up, and cut into squares. Then  you just put those into the pan, and sprinkle with more cheese. Let it rise briefly, bake, and brush on the rest of that garlic butter. And then devour, with marinara sauce if you’d like.

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Pull-Apart Crazy Bread
Yields 1
Garlic, Butter, Parmesan, Bread. What more could you want?
For the dough
  1. 1 package active dry yeast (about 2 1/4 teaspoons)
  2. 1 1/2 cups warm water
  3. 2 tablespoons sugar
  4. 2 tablespoons olive or vegetable oil
  5. 1 teaspoon salt
  6. 3 to 4 cups flour
For the filling
  1. 6 tablespoons unsalted butter
  2. 1/4 teaspoon salt
  3. 1/2 teaspoon garlic powder
  4. 1/2 cup grated parmesan cheese
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For the dough
  1. Combine yeast, water, sugar, and oil in a large bowl and let sit for 5 minutes. Add salt and 3 cups of flour and stir to combine. Add more flour as necessary to make a soft dough that doesn't stick to your hands. Do not use more than 4 cups flour - the dough should be very soft. Place into a greased bowl, cover, and let rise in a warm place until doubled, about 45 minutes.
To assemble
  1. Grease, or spray with non-stick spray, a 9" by 5" loaf pan.
  2. Melt butter with salt and garlic powder, either in the microwave on 50% power or on low on the stovetop.
  3. Turn the dough out onto a floured surface and roll into a 12" by 20" rectangle. It doesn't have to be perfect. Brush on about half of the garlic butter. Sprinkle with all but 1 tablespoon of the cheese.
  4. Cut the rectangle into 6 long strips, about 2" by 20". Stack all of the strips on top of each other and cut into 4 pieces. You will then have 4 stacks of small rectangles.
  5. Place the stacks, on their sides, into the pan. They should be stable enough that you can do this one stack at a time.
  6. Sprinkle with the remaining cheese, then cover loosely with a towel and set aside to rise for 20 minutes.
  7. While the dough rises in the pan, preheat the oven to 350 degrees.
  8. Bake for 35-40 minutes, or until the bread is golden brown. Remove from oven and brush with the remaining garlic butter.
  9. Let cool 5 to 10 minutes before turning out of the pan and serving.
Variations
  1. Cheddar-Chive: Use 3 tablespoons butter, melted, to spread on the rolled-out dough. Sprinkle with about 1 cup shredded cheddar cheese and 2 tablespoons chopped chives. Slice, stack, and bake as above, but no need to add extra butter after baking.
  2. Cheddar-Jalapeno: Same as Cheddar-Chive, but substitute chopped jalapenos, fresh or pickled, for the chives.
  3. French Onion: Melt 1/2 cup butter and combine with half an envelope of dry french onion soup mix. Brush this onto the rolled-out dough, and continue as above. Add shredded Swiss cheese on top if desired. No need to add extra butter after baking.
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