A case of mistaken identity

My wife recently made another request of me. I don't mind these requests, because they usually end up with me making something delicious that I will enjoy too. The other day she asked if I would make zucchini bread so that she could take some with her to work as a breakfast, and I was happy to agree.

As I was baking these muffins this morning, my 6-year old yelled downstairs "I smell cookies baking!" I clarified what they were, and offered him one once they were cool. He declined - probably due to the inclusion of a vegetable in the mixture. Actually, these delights are probably closer to the cookies he smelled than the vegetable he resists eating. Perhaps his nose will overrule his brain and he will end up trying one. One can hope.

Zucchini bread muffins

Recipe for zucchini bread:

• 3 large eggs
• 1 cup vegetable or canola oil
• 2 cups grated zucchini (about 2 large zucchini)
• 1 3/4 cup sugar
• 2 tsp vanilla extract
• 3 cups AP flour
• 3 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp nutmeg

mise en place for the zucchini bread

Start by whisking the eggs in a large bowl, then add in the oil, sugar, vanilla, and zucchini. Make sure the zucchini is pressed down into whatever you are using to measure it, so that you can be sure to maximize the amount of the vegetable you are able to get into the mix. You don't have to really pack it in, but tamp it down to make sure you have the correct amount.

Shredded zucchini in mixing bowl

In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt by mixing together with a whisk or fork until the ingredients are evenly mixed. Slowly add the dry ingredients to the wet ingredients in 4 installments, mixing well between each. This way you can make sure that the batter is evenly mixed and will bake up properly. 

Finished zucchini bread batter

Now you have a decision to make: what size are these finished treats going to be? With this recipe you have multiple options:

1. Two regular loaves
2. Six mini loaves
3. Twenty-four regular muffins

The awesome thing is that you are able to pick and choose a little bit. For example, today I chose to make 12 regular muffins and 3 mini-loaves. I could have chosen one regular loaf and 3 mini loaves, or one loaf and 12 muffins. All are reasonable options. I just felt like this choice have me the greatest flexibility on what to do with the final products. With the oven set at 350 degrees, the baking time is about 18 minutes for muffins, 25 minutes for mini-loaves, and about 35 minutes for a full loaf. 

So if you are looking to make some tasty breakfast - or any time treats really - give these beauties a try. I just hope I leave enough of them for my wife to take with her tomorrow...