Day 306: Zucchini Walnut Bread
Honestly, I have no idea why my pants don’t fit anymore.
This has been a very well-fed week. Two of our birthday gifts were tickets to see the Tiger Lilies’ Seven Deadly Sins show at the Grand and gift certificates to Murrieta’s, which is conveniently on the same block, and since technically we had two birthdays this week we could play the birthday card twice and get another night of babysitting. I haven’t been to Murrieta’s in years but everyone’s food was outstanding (there were 5 of us) and came in quantities you hardly see at restaurants of that caliber – particularly the appetizers. Mike had tempura prawns with at least 8 piled on his plate, and my goat cheese wrapped in phyllo (I was expecting maybe a few sparse triangles) was easily the size of two decks of cards wrapped in phyllo and topped with a kind of blackberry-mint chutney, with a side salad (beyond a little garnishy pile of greens). It could have easily counted as dinner. Everyone at the table had at least a bite and still I doubt I’ve ever eaten as much goat cheese in one sitting. I kind of wish I had chosen the bouillabaisse instead of the beef short ribs – which was fantastic, but came with beef tenderloin, barley and wild rice, asparagus and spaghetti squash they worked some sort of magic on. (I took the tenderloin home for steak sandwiches tomorrow – I was starting to feel a little like the ghost of Christmas present mixed with Jabba the Hut.)
And having consumed somewhere in the vicinity of 800 mini chocolate bars in the last 24 hour period, I may have to start wearing sweatpants and house dresses. I wonder if the 2009 muumuus are out yet?
Knowing I was going for a belated birthday lunch with A (Farm, followed by cafe mochas at Beano – honestly, how well fed can you get?) I snapped photos of our late breakfast – zucchini bread French toast. It’s just like regular French toast but made with a quick loaf – in this case zucchini, but good with getting-stale banana bread too. French toast made with quick loaves is denser and more heavy-duty; you can’t eat a short stack of slices, but it’s quite tasty.
Zucchini Walnut Bread
AuthorJulie
Preheat oven to 350°F.
In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk together the milk, oil, eggs and lemon zest and add to the flour mixture along with the grated zucchini and walnuts. Stir by hand just until combined. Don’t worry about getting all the lumps out.
Pour into an 8” x 4” loaf pan that has been sprayed with nonstick spray and bake for 1 hour, until golden and springy to the touch. Cool in the pan on a wire rack. Makes 1 loaf, with about 16 slices.
Ingredients
Oh I’m so with you, maybe we could shop for muumuus together 😉 To counteract the effects of Halloween (wunderbars have more appeal when shrunk to mini size darn it!) I picked up a wii fit, I have high hopes that I’ll log more time with it than I have with my treadmill lately.
The bread looks delicious, you have great timing – I have some sad looking zucchini in the crisper that needs rescuing.
Thanks for sharing 🙂
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I was just reading that 10 assorted “treat size” candies have approx 775 calories and 24.5 grams of fat. That will take a 150# woman doing vigorus jumping jacks 1 hour and 18 minutes to burns off! The equivalent of about 4560 jacks. Whoa. (Kinda takes some of the fun out of treat size munching, doesn’t it?)
Yes. Fortunately (ha) I’m more than 150 pounds so I’ll burn more!
Also depends on which treats you eat – a Halloween siz Aero has only 40 calories and 2 g fat (so 10 would be 400 cal and 20 g fat – a little better?) and they are my favourite! I try not to eat 10 of them at a time…
Thanks Julie! I just made this zucchini loaf and it turned out perfect. I have a truck load of zucchini from the garden to use up. Last year I tried freezing the zucchini but I didn’t like it frozen so this year I thought maybe I would make cakes, loaves and muffins and freeze those instead.
I’ve been making zucchini bread for years. Instead of grating it since it takes too long, I slice it and put it in the blender with a little water. Then I drain it, saving the zucchini water to put in my vegetable soup. I also use applesauce instead of oil I never use oil in my quick breads or cakes. Fewer calories! If I have too many zucchini to use, I freeze it in 2-cup containers (after blending it and draining the water) to use it later.
So good! I had intended to follow the recipe with 1 cup white and 1 cup whole wheat flour, only to realise I was out of white flour. Used 2 cups WW instead. Reduced sugar by using 1/4 cup sugar 1/4 cup splenda, grated in a carrot, added the lemon zest and used a muffin tin. They taste so good and I would assume they are fairly healthy too! Next time I am going to reduce the sugar/splenda mix a little more. This recipe is a keeper for sure!
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