Friends Drift Inn Farm – Recipes
Sweet Breakfast Bread – Using up the Zucchini Harvest
It’s great to grow a garden and reap the harvest. It’s fantastic to shop the Farmers Market or subscribe to a CSA and can and preserve the produce for later. Well, here is a news flash….Later is here.
The seed catalogs are pouring in and I’ve been scratching out orders for a couple of days. Once I get it narrowed down, I’ll be sharing my 2012 gardening picks. But in the meantime, my freezer is full and brimming. Brunch anyone?
There is absolutely no point in freezing a gazillion bags of shredded zucchini if I do not put them to good use!
January has proven to be more hectic than anticipated. We had the opportunity to move our “real job” offices to a location renovated to our specifications. It is exciting, but at the same time throws a kink in my spare time. Spare time; now that’s a commodity I need more of!
Our employees are excited, but restless too. So this Monday morning, I will surprise them with freshly baked zucchini bread. Maybe that will make me fussing at them to get their desks packed up a little less like a command and a little more like a request.
This zucchini bread is moist and dense. A little slice goes a long way. Honey makes all the difference. This quick bread recipe makes two loaves. That works for me, if I am going to dirty the dishes I might as well bake off two loaves, one loaf for now and one loaf to be frozen for those days when the houseguests get up early and I am too sleepy to bake. Giggles
This is a very easy recipe and I hope you will like it.
Clean out your freezer. Use up the harvest. We’ll be planting soon! Brew some fresh tea and pass me that seed cataloge will ya? Giggles
Honey Zucchini Bread Recipe
Inspired by an old Southern Living Recipe
Quick Bread Recipe, Bread Recipe, Brunch Recipe, Breakfast Recipe, Zuchinni Recipe
- 3 cups whisked or sifted bread flour, organic preferred
- 2 teaspoons soda
- 1 teaspoon fine sea salt
- 3 eggs, organic preferred
- 1 cup of pure cane sugar
- 1 cup of honey
- 1 cup of butter
- 2 teaspoons of pure vanilla extract
- 2 tablespoons apple butter
- 3/4 cup of chopped English walnut pieces
- 2 cups of coarsely shredded zucchini
If you are using frozen summer squash drain off excess liquid
1. Preheat oven to 350°. Generously grease and flour two loaf pans.
2. Whisk flour, soda and sea salt together in a medium mixing bowl.
3. In a large bowl preferably one with a spout, cream butter, sugar and honey. Add vanilla, apple butter, walnuts and zucchini.
4. Gradually add dry mixture to wet mixture, stirring just enough to have all ingredients moistened.
5. My personal preference is to walk away for about 5 minutes letting the leavening agents work. I suppose you could skip this step, but I am old and set in my ways.
6. Pour or spoon batter into loaf pans.
7. Bake for about an hour, edges will begin to pull away from the pan. I insert a toothpick to make sure the middle is done.
8. Cool about 10 minutes in the pan, then flip out and let cool on racks. This will cut most cleanly when cooled completely. But if you want a a slice warm…go ahead. I won’t tell!
Notes and Observations:
This is a moist bread and will keep several days if stored in plastic wrap. We sometimes skillet slices in butter to reheat and throw a dollop of apple butter on it, served with a small sampling of sharp cheddar cheese. Need I say I like this with Earl Grey tea?
YIELD Makes 2 loaves
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