Awhile back I came out of class to find a surprising message on my phone. One of my best friends telling me that she was in DC for the day. This was so surprising because she lived in Ireland at the time and I hadn’t seen her in 2 years! As you can imagine I was very happy and excited at the prospect of meeting up with her. Unfortunately both of our schedules were a bit tight and we could only spend 2 hours catching up on those 2 years. But it didn’t matter because as soon as we sat down it was as if I had seen her a few days ago. We talked about everything and nothing as easily as we did when we saw each other everyday. So, this post is dedicated to friendships that stand the test of time and distance.
In the course of catching up my friend reminded me of the last time we had seen each other. She came to stay with Andrey and I in New York and while she was there we made zucchini bread. She requested that I put my recipe on the blog so that she could make it herself. I wanted to put it up immediately, but then I decided that I needed to tinker with the recipe. So, several batches and many zucchini later, here it is. Enjoy!
*This recipe makes a pretty dense bread, so I strongly suggest preparing it as muffins. I also do not recommend baking it on a rainy day as it can have problems rising. These muffins are ideal for breakfast or a healthy snack. Do not expect a supper sweet muffin like one you might find at a coffee shop.
In the course of catching up my friend reminded me of the last time we had seen each other. She came to stay with Andrey and I in New York and while she was there we made zucchini bread. She requested that I put my recipe on the blog so that she could make it herself. I wanted to put it up immediately, but then I decided that I needed to tinker with the recipe. So, several batches and many zucchini later, here it is. Enjoy!
*This recipe makes a pretty dense bread, so I strongly suggest preparing it as muffins. I also do not recommend baking it on a rainy day as it can have problems rising. These muffins are ideal for breakfast or a healthy snack. Do not expect a supper sweet muffin like one you might find at a coffee shop.
Whole Wheat Zucchini Muffins
Makes 1 loaf or 12 muffins
Ingredients:
1 ½ c whole wheat flour
¼ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 ½ tsp. cinnamon
2 eggs
1 ½ c grated & strained zucchini
½ c honey
¼ c apple sauce
Makes 1 loaf or 12 muffins
Ingredients:
1 ½ c whole wheat flour
¼ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 ½ tsp. cinnamon
2 eggs
1 ½ c grated & strained zucchini
½ c honey
¼ c apple sauce
Directions:
1. Preheat the oven to 350.
2. Grate the zucchini and if it seems too damp use a cone shaped strainer and pestle to remove the excess water.
3. Combine all the dry ingredients in a large mixing bowl.
4. Combine all the wet ingredients in a medium mixing bowl.
5. Mix the wet ingredients into the dry ingredients and stir until combined.
6. Oil a muffin tin or a bread pan. If using a muffin tin fill each cup halfway with batter.
7. Bake 18-20 minutes for muffins or 45-50 for bread.
1. Preheat the oven to 350.
2. Grate the zucchini and if it seems too damp use a cone shaped strainer and pestle to remove the excess water.
3. Combine all the dry ingredients in a large mixing bowl.
4. Combine all the wet ingredients in a medium mixing bowl.
5. Mix the wet ingredients into the dry ingredients and stir until combined.
6. Oil a muffin tin or a bread pan. If using a muffin tin fill each cup halfway with batter.
7. Bake 18-20 minutes for muffins or 45-50 for bread.
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