Tag Archives: quick bread

Zucchini Bread

Quick breads – helping zucchini haters like myself enjoy squash for a lifetime.

I hate almost anything in the squash family – always have. So why I ever decided to make zucchini bread for the first time 3 years ago, I don’t know. But I do know that the result is such a soft and sweet slice of bread. And with just the right texture from those ribbons of zucchini.

The only thing I hate worse than squash is nuts in my brownies, cookies, ice cream and bread. So I adapted this to my pickiness (from Cooks Illustrated).

Zucchini Bread


  • 2 c. flour
  • 1 lb. zucchini, ends trimmed, grated on box grater
  • 3/4 c. sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 c. plain yogurt
  • 2 large eggs, beaten
  • 1 T lemon juice
  • 6 T unsalted butter, melted and cooled

Heat oven to 375. Grease bottom and sides of 9×5-inch loaf pan. Dust with flour, tapping out excess.

Toss zucchini with 2 T sugar and set in drainer in sink for 30 min.

Meanwhile, combine flour, baking soda, baking powder and salt. Set aside.

Whisk together remaining 1/2 c. sugar plus 2 T sugar, yogurt, eggs, lemon and melted butter. Set aside.

When zucchini has drained, squeeze it between paper towels to extract any excess juice. Stir zucchini in with yogurt mixture, then add to flour mixture and stir until just moistened. Scrape into prepared pan and smooth top.

Bake until loaf is golden brown and tester comes out clean – 55 to 60 minutes, rotating halfway through. Cool in pan 10 min, then transfer to wire rack for at least 1 hour before serving.

Can be stored, wrapped in plastic, for up to 3 days. But be sure to eat it by then because it tends to get a bit gummy!

The weather is dropping below 90 every day – fall must be right around the corner. What better for fall than a warm, comforting, sweet loaf of bread?

Enjoy, friends! xoxo

Sage & browned-butter pumpkin bread


Pumpkin recipe challenge #7! I apologize for being so behind on posting lately, but I promise to do a better job this week…

Martha Stewart Magazine describes this recipe as such: “Fall’s classic flavor combinations come together beautifully in these little loaves.”

Indeed, Martha. Truth is, I don’t have eight small bread tins. Instead, I have one big one, which just took a little longer to bake. Other than that, and the fact that I strained the sage-browned-butter mixture, I didn’t change the recipe at all. True to her description, the subtle sage flavor is a nice balance to the sweetness of the pumpkin bread. And the browned butter gives it a nuttiness that is lovely.


6 oz. unsalted butter

1/4 c. sage leaves, sliced

1 2/3 c. flour

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp fresh nutmeg

1/8 tsp cloves

1 tsp salt

1 c. canned pumpkin

1 c. brown sugar

2 large eggs.

Oven at 350. Butter and flour your loaf pan.

Melt butter in saucepan over medium-low. Add sage and cook about 8 min., until butter is browned. Strain into a bowl and set aside.

Whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.

In another bowl, whisk pumpkin, sugar, eggs and browned butter. Add flour mixture until incorporated. Pour into pan and smooth the top.

Bake about 55 minutes, until tester comes out clean. Cool on wire rack for 15 min., then take out of pan to cool completely.


This is good with your coffee in the morning or with a dollop of whipped cream after dinner. We are big quick-bread fans in this house, and Jesse likes to buy the pumpkin bread at Krankie’s. I think he’ll now just bug me to make it every time he gets a hankering.

Yum! Enjoy, friends. xoxo