Quick Breads

Brown Sugar Zucchini Bread

If you’ve got something on your mind, and need to work it out in your head, what do you do to resolve it? Yoga? Meditation? Exercise?
When we lived in Vegas, I would generally go for a very long bike ride. But here in Austin, I can’t do that. The hills in our (temporary) development are so steep, my legs almost gave out on me 10 minutes into my ride. Plus, we are situated right next to a very busy highway that I wouldn’t dare ride on.
I value my life too much…..
Anyway, I have taken to walking (although with all the rain, that activity has been seriously curtailed), and of course, baking more. I have found that watching the mixer blade spin round and round is a sure-fire way to sort out those little gray cells in my cerebrum.
Or, in the case of this quick bread that I made today, which obviously does not require the use of the mixer, I was able to solve my dilemma by organizing my files in the office, complete with color coded file folders.
Organized space = organized mind. 
Ok, ok….. truthfully, I just called my mother. She always knows exactly what to do, and has the remarkable ability to put things in proper perspective. And she reminded me that Alexander won’t be a teenager forever.
Thank goodness…..
Brown Sugar Zucchini Bread – adapted from Food Network
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s