2016 Christmas bake: zucchini bread

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I decided to change it up this year. Over the last two Christmases, I have baked up cookie packages for all the relatives, but I wanted to do something different this year. I decided on zucchini bread, and did a test bake earlier on. The full-sized loaf was tasty, but extremely moist, probably due to all the water from the grated zucchini, and the loaf being quite large. The issue with making loaves is how can I batch bake? I’m not about to go out and purchase mini loaf pans. After a bit of research on how to package loaves as gifts, I decided upon disposable pans. These are made with paper. Paper!!

Yep, I was skeptical. Would these hold up? 

After calling and driving around the city, I managed to find what I was looking for at the Kitchen Stuff Plus on Orfus Road. This called for another test bake, and this time, I sprayed the pan with PAM even though the packaging says it’s non-stick (it’s definitely not). My test came out great in all categories: taste, appearance, and texture. We had a winner! The recipe makes enough for three loaves; however, the loaves do not rise above the pan. This would look nicer, but this is a dense loaf and I found that if I added more batter, the loaf expanded outward vs upward.

The night before our first family gathering, I spent the evening baking both the zucchini loaves, and the Guinness stout ginger loaves (full sized). I was baking into the wee hours of the morning! I wanted to get it all done so that I could focus on cooking my chicken for the potluck dinner. You need to be organized when you are baking/prepping for two different loaves. Stay focused so that you do not accidentally confuse the two recipes and measure out the wrong amounts of flour! 

The zucchini bread recipe packing suggestion is adorable, but I didn’t want to buy flower pots. I only made slight changes to the recipe, mainly cutting down on the sugar.

Ingredients:

  • 270 grams unbleached all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2 organic eggs
  • 1/2 cup + 2 Tbs canola oil
  • 70 grams sugar
  • 105 grams peach jam
  • zest of half an orange
  • 285 grams zucchini, grated
  • 115 grams walnuts, chopped 

Directions:

  1. In a large bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
  2. In a separate bowl, whisk together the eggs, sugar, oil, orange zest, peach jam and grated zucchini.
  3. Add the liquid ingredients to the dry and mix until combined.
  4. Add the chopped pecans and fold.
  5. Bake in a 325 degree oven (using the paper loaf pans, otherwise 350C). Check for doneness with a toothpick. If it comes out clean, they are done. 

I let everything cool and lightly wrapped them before I went to bed. The next morning hubs cut the cellophane to size and I wrapped each zucchini bread. The Guinness loaves were wrapped first in Saran wrap, followed by parchment, and placed in cute boxes. I purchased cardstock from Michaels, and added a note to each.

Hopefully people enjoy these. It broke my heart a little that the reaction I got from some of my aunts was: “No biscuits this year? I was looking forward to them.” They don’t like change that much. I forgot to take that into consideration.

So far, my sister is the only one that has come back to me saying she loved the mini-loaf I gave her. My sister is a picky eater, so this is a win!

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