Procrastination Zucchini Bread

A week or so ago, one of my work friends brought in a bunch of squash from her mother's garden. Naturally, I have Grandma's Zucchini Bread recipe, so I took a few home with me. Trouble is, I got busy with other things – chocolate chip cookies for a work meeting and a weekend jewelry party – and sort of forgot about them in my vegetable bin.

Since we've been experiencing July temperatures in June, going for a walk in the evening has been questionable at best. For the most part, it's just too darn hot. Rather than going for a walk on Monday I decided to use the zucchini. A couple of months ago I ruin the base of my food processor bowl, so I grated the squash myself. I'm really glad the recipe didn't call for more! By the way, I discovered something rather interesting about Bed Bath and Beyond – if they don't have what you're looking for in stock but carry it online, you can order in the store and still use your coupon! With the shipping, the discount was more like 10% rather than 20% but hey, I'm getting exactly what I wanted. Moving on...

The recipe calls for drained crushed pineapple which makes it very moist and cuts some of the vegetable taste of the squash. I love the fact that on the copy of the recipe my grandmother wrote “This is my favorite when you can get the squash” in her perfect could-have-been-a-teacher handwriting. Crushed pineapple really only comes in one size can and the recipe doesn't call for the whole thing. Next time I'll plan a little better and use the leftover pineapple as an ice cream topper (mixed with some rum, of course).

I did deviate slightly from Grandma's recipe. I know she only uses pre-ground spices but this time, I remembered I had a couple of whole nutmegs so I grated one as best I could on the zesting side of my box grater. I really need to get myself a micro-plane. Anyway, me being the klutz that I am, the nutmeg slipped and fell into the batter. I fished it out, rinsed it off and set it aside to dry so I can use it some other time.

The "mini" loaf pan - isn't that clever?

Depending on the pan size, the recipe can make 2 to 3 loaves. I knew I needed to make a couple of small loaves, so I pulled out my nifty 4 small loaf pans in one out of the back of the cabinet and gave that whirl along with 1 regular sized loaf. The four loaves finished baking a little early but they browned up nicely. The larger loaf took the full hour to really come together. I let them rest and cool before trying to get them out of the pans. Even after a generous dose of cooking spray, one of the four-pack did not want to come out. The loaves were fairly delicate because of all of the moisture but they held up well.

The "regular" loaf

The damaged loaf

Grandma's recipes are pretty much sure-things – the only time I ever have issues is with execution.

One More Thing

I made oatmeal raisin cookies earlier this week, too. I don't know what I did differently, but this batch looks much prettier than the last one. The batch before this spread really thin; it seemed like the only lumps were the raisins themselves. The texture this time is what you picture when you think of oatmeal raisin cookies. And these are healthy for you because there's wheat germ in there! Yeah, that's the ticket.

I was too lazy to grate the zucchini I have, so I'll make that bread tomorrow. Then, no more baking for a while. The next work birthday isn't until July.

My Inspiration

I've been home for a little more than a week after visiting my Grandma. She sent me cookies that were a complete finals life-saver while I was in college. And she makes the most amazing yeast rolls you will ever taste.

Grandma in her tiny little kitchen with her enormous "baking pan". Look at how smooth that dough looks! Isn't she adorable?!

Since she lives in Wisconsin and I live in Texas, I don't see her as often as I would like. She's also getting a little older and not baking as much as she used to. She's been kind enough to share most of her recipes with me since I've taken an interest in baking for myself. In past visits, I've worked with her while making those fabulous rolls, but she doesn't really follow a recipe and moves to fast to take good notes. This time, I had technology on my side and recorded her during the initial stages - it's amazing what she can do with just 6 ingredients.

Armed with the video, a new giant bowl (Grandma said I could have her baking pan someday since none of my cousins are interested in it) and the yeast I had to go to 3 different stores to find, I started a batch of rolls by myself yesterday. Other than the texture of the yeast being questionable and the general stickiness of the dough, I think I did alright for my first attempt. I didn't kill the yeast like I thought I might. I was reminded about a story that Grandma shared with me about the first time her sister tried to make bread when they're mother was away. Her father (my great-grandfather) told her they would turn out better the next time. These were good but they'll get better each time.

It doesn't look as nice as Gran's but not bad for a first try.

Here it is after its second rise. That's pretty much doubled, right?

The first pan out of the oven...

Three trays of regular rolls (not quite 3 dozen) and one tray of cinnamon rolls. Yeah, I burned my mouth.