Adventures in Zucchini Bread

We got a couple of zucchini from the foodbank last week. Initially, I had images of salads, stir fries, maybe breaded and deep fried… there are so many things you can do with zucchini. But two things came together to change that plan. First, I was still recovering from burn out and just didn’t have the energy to stand over the stove. Second, we were out of bread. So yesterday afternoon I popped on the internet to find some good zucchini bread recipes.

I found a few that looked promising, in particular, one yeast bread meant for bread machines and one quick bread. Based on the amount of zucchini we had (all of it starting to get a bit spotty), we went ahead and made both recipes. Unfortunately, I, ah, kinda forgot to read each recipe through in detail before we started.

When meant that my network on the Fediverse got to see my rant midafternoon yesterday:

zucchini bread rant
Seriously!

While I was measuring out a ridiculous amount of sugar, Michael was adding grated-zucchini-gone-yellow, rosemary, and yeast, to the bread machine.

Eventually we got everything finished and started cooking. The quick ‘bread’ finished before the yeast bread (obviously). I let it cool a bit then dumped it out of the pan. I will say that it baked well, nice solid loaf that came out of the pan cleanly and held together well. But it looked way more like carrot cake than any bread I’ve ever eaten.

Michael got the first slice and declared it delicious, and rather like pumpkin bread. (I’ve never had pumpkin bread, but took a quick look at the recipe. Another ‘bread’ with a ridiculous amount of sugar, clearly meant as a snack or dessert. I repeat THIS IS NOT BREAD!!!!) Kidling and I split a slice between us and… yeah. neither of us took more than a bite each. For me, the taste was okay, but the texture was just impossible. Don’t know what kidling’s issue was, but kidling eats just about anything we put in front of her, so her not liking it was a thing.

Michael finished the last of our slices, the rest is wrapped in the fridge to be shared with friends and family so Michael doesn’t end up eating the whole thing on her own.

The yeast bread didn’t finish until late and just got wrapped up until morning when I decided to try a slice for breakfast.

My first thought when I sliced it open was ‘am I having a memory blip?’ This zucchini bread just looks like bread. No sign of zucchini or rosemary. Just a regular slightly-lighter-than-usual whole wheat bread. I want the flavor as ‘natural’ as possible, and I need to go food shopping anyway, so I keep it simple, some butter slathered on top and some raisins on the side.

OMG. This bread.

This is just moist enough, somewhere between fluffy and chewy, with a subtle savory flavor that…. UMMM.

I can probably give this bread to Kid 1, who is notoriously picky, and he won’t even notice it isn’t ‘normal’ bread. I can use it as sandwich bread, toast, bread crumbs, for dipping in soup, all the ‘usual’ bread stuff. (Which is exactly what I wanted.) And it’ll actually be better. Not ‘practically eating air’ with store bought bread. Not ‘so chewy you get your exercise eating’ with regular whole wheat bread. And better tasting than either. Just… yum. *happy sigh*

According to the recipe site, it you figure the cost of the ingredients, this zucchini bread is $2.49 per loaf. Which means even with the zucchini and rosemary and sesame seeds (and those last two are pretty damn expensive per pound) it’s still cheaper than store bought. Not as cheap as a regular whole wheat loaf (for comparison, a basic whole wheat bread from the same site is listed as being until $2). But still cheaper, while being healthier, better tasting, and easy to make.

Win-win-win.

*happy sigh* Now if you’ll excuse me, I have some bread to eat.

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