Crap, my first “What To Eat Wednesday” post and it’s already Thursday. I’m off to a great start. Oh well.
Today, we’re talking about zucchini. Because I know I’m not the only one out there who has more than enough squash and zucchini at this time of year.
If you’re like me, it started off with an “oh yay, our zucchini plants are growing up great!”.
Then came the excitement, “our first zucchini! Let’s saute some for dinner!!” But by the next day you’re already like, “oh shit, these three were tiny yesterday and now they’re the size of my head.”
Now it’s September 1st, your squash and zucchini supply hasn’t slowed, your garden is littered with rotten veggies you didn’t get to in time and you have run out of ideas.
Have you tried zucchini bread yet? It’s not all that innovative, but I found a healthy recipe from Cookie and Kate that I tested out!
But first, a side story.
Skip down if you’re just here for the recipe. I won’t be offended.
I was posting some photos of the muffins on Instagram and re-read the caption where I went on about how I’m so impressed that I didn’t screw it up with the “tweaks” I made and how I’m not a baker. I thought to myself, “wow, I sound like such a terrible cook to anyone who doesn’t know me on here.” I do, in fact, know a thing or two about cooking, but baking is another story. The reason I am good at cooking is because I’m not scared to make a mistake or deviate from the recipe. I have a pretty solid understanding of cooking basics thanks to my culinary education so I feel like I can trust my instincts and, of course, when in doubt I always taste as I go.
It’s like I always tell my sister when she freaks out about making a right turn instead of left when driving…. just calm down and make the next left. With cooking you can almost always fix your mistakes. Baking though? Baking is a science. I feel like people don’t realize that saying is meant literally. It really is a science. If you replace baking soda with baking powder without changing the amounts, you’re screwed. If your recipe calls for self rising flour and you use regular all purpose without adding salt and baking powder, you’re screwed.
I like experimenting with my recipes, which is why I prefer cooking to baking. I may never create my very own baking recipes (hence, why I used another blogger’s today) and I’m totally ok with that. Any real bakers out there, I applaud you 🙂
Onto the recipe!
Here is a direct link to Kate’s recipe: Healthy Zucchini Bread by Cookie and Kate
It’s pretty basic, you will probably have most of the ingredients on hand already which is always a plus, but Kate made some adjustments to make it a healthier version, which I’m always grateful for.
As I said in my Instagram side story above I made a few tweaks to her recipe:
- I used half coconut oil, half olive oil. This was literally because I ran out of coconut oil. It made it a little harder to mix, but didn’t seem to affect the taste or texture at all! See, off to a great start already… not having enough of the ingredient on hand… shame.
- I used half honey and half brown sugar. This was a personal preference thing. There’s such a fun (read: not fun and way too intense) debate on what sweeteners should be consumed. There are so many factors that go into that decision based on your lifestyle choices and diet. I should have stuck solely to honey in this case if I wanted to keep it as healthy as possible (based on our lifestyle choices), but there’s something about brown sugar that I just can’t resist. I loved the flavor it added and don’t regret it one bit. I did have to mix a bit harder though. The texture still came out nice and moist.
- I made them in muffin form! Apparently I threw away my loaf pan. Also, I was going to send some of these off to my son’s preschool so muffin form was a good choice anyways! Because of this, I did bake them at 350 for 23-25 minutes instead of following the directions.
The Result: Fabulous! These are super moist and have great flavor. Everyone has loved them so far. They aren’t SUPER sweet. I prefer that actually, but if you want them sweeter, maybe increase the honey or sugar. I ended up adding some cream cheese frosting to the muffins for my son’s class and it was a perfect combo.
Try it out for yourself! And let me know what you think!