Tuesday, December 06, 2005

Ode to a KitchenAid mixer (part 1 of many)

Who knew it only took fifteen minutes to make zucchini bread batter? People who have KitchenAids, that's who!
We've had a couple zucchini languishing for a while -- they come in the box of veggies and then they get forgotten in the bottom of the drawer. Fortunately they last a long time! This morning I am off work and I was thinking about how if I were at work, I would be wasting another dollar-fifty on a bagel that is neither very good nor very good for me. Every work day when I do that, I think "Next time I'll bake and bring something!" and then I forget by noon, and never bake.
But not today! And due to the recent addition to our family, who is yet to receive a more specific name than KitchenAid, it is super fast to make the batter, and then one can go on to do homework in the hour or so it takes to bake.

Spiced Zucchini (Walnut) Bread
From Epicurious


2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon baking powder
2 1/2 cups sugar
1 1/2 cups vegetable oil
3 large eggs
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
2 cups coarsely grated zucchini (from about 2 medium)
1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

Notes on the ingredients:
I used half whole wheat flour since I thought we were out of all-purpose. We weren't, but I think it'll be yummy anyway.
I added a bit of nutmeg, and didn't have any lemons lying around so put a couple of squirts of lemon juice instead. I know it won't be the same but oh well.
I put a bit less sugar (like 2.25 cups total) and a bit less oil (just a smidge) than it calls for.
I did not measure my zucchini -- I just grated them and stuck 'em in.
And I only used about half the amount of walnuts, since I only put them in one loaf.


Preheat oven to 325°F.
Butter and flour two 8x4x2 1/2-inch metal loaf pans.
Whisk flour, cinnamon, salt, baking soda, allspice, nutmeg, and baking powder in medium bowl to blend.
Put sugar, vegetable oil, eggs, vanilla, and lemon peel juice in large KitchenAid bowl and turn machine on to blend.
Whisk in Slowly add flour mixture while the machine is going. Remove bowl from machine.
Mix in zucchini and walnuts.
Pour batter into prepared pans.
Add walnuts to one pan.
Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes.
Let stand 10 minutes.
Turn breads out onto rack and cool completely.
Can be made 1 day ahead. Wrap in foil and store at room temperature.



All comments on the original recipe, which I forgot to read before making it, have adjustments to the amounts of oil and sugar, but they are all bigger adjustments than mine. Stay tuned for updates after it comes out of the oven.