Italian Style Zucchini Bread: A Challenge

A boatload of zucchini is never a problem around here as we enjoy it so many ways. You can find one of my favorite recipes here for funfetti zucchini bread, but today we are going with an Italian spin on the loaf. It was a challenge to get it right.

Inspired and intrigued by Deb Wise’s recipe for a Tuscan Pignoli Orange Zucchini Bread on my recipes.com I immediately went to work to change it. At first glance, I loved her use of almond and semolina flours in the mix, but then I noticed 2 teaspoons of baking soda plus 1 of baking powder and a red flag went up. I hate the metallic bitterness of unreacted baking soda in quick breads and muffins and I just did not think there was enough acidity in the recipe to balance out the baking soda and allow it to do its job. I also noted an overload of oil and sugar in the ingredient list which conjured up an overly sweet and greasy loaf image. I find most quick breads don’t ever suffer from a reduction in the oil and the sugar in the recipe and in my mind it feels so much healthier.

In my first attempt, I reduced the baking soda form 2 teaspoons to 1 1/2 teaspoons plus I added 1 tablespoon of fresh lemon juice. I reduced the sugar by 1/4 cup and the oil by 1/3 cup. I did not use the nuts (too expensive an ingredient to experiment with), but kept everything else the same. The result is the loaf pictured above. It was greasy and tasted slightly metallic. It was sweet enough, so I opted out of the icing. Did you notice it is slightly sunken in? That is the result of too much leavening. I knew it needed further refinement.

The next loaf required a dramatic decrease in baking soda (from 2 teaspoons to 1), oil (from 1 cup to 1/2 cup) and sugar (1 1/4 cups to 3/4 cup) and the addition of 1 tablespoon of lemon juice and the results were deliciously amazing. First, the aroma is super nutty and the flavor is bright with citrus and just a touch of sweetness. The texture is perfectly light without any greasy feel. Bonus points for a perfect rise without sinking. My husband described it as “fresher tasting”.

Tuscan Lemon Zucchini Bread

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 1/2 cup (about 2 3/4 oz.) semolina flour
  • 1/2 cup (about 1 3/4 oz.) almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 3 large eggs
  • 3/4 cups granulated sugar
  • 1/2 cup vegetable oil (I use avocado oil)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 cups grated unpeeled zucchini *

Heat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray. Whisk together flours, baking soda, baking powder, and salt in a medium bowl just until combined. Place eggs in a large bowl; lightly whisk. Add sugar, oil, vanilla, and lemon juice and zest; whisk until smooth. Stir in grated zucchini. Add flour mixture to egg mixture, stirring just until dry ingredients are moistened. Do not overmix. Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack.

I am fresh out of grief lessons, but don’t want to give up on blogging. From time to time, I hope you enjoy the recipes shared here. You can see more of what I do on instagram @goodgriefcook

Happy Mother’s Day with Granny’s Grilled Cheese

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In the last two years nothing has brought more happiness into my world than these two. As much as I love my grand-daughter the more joy comes from witnessing my very own daughter be a mother. For the girl who never played with dolls or preferred never to babysit and barely made it through the summer as a camp counselor she astonishes me with her love and patience with her baby girl. Her quiet teaching, her ingenuity, her juggling of quality time and her natural instincts are inspiring.

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She is the best mom I have ever known and I am so extremely proud to wish her a Happy Mother’s Day.

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Never a fan of the yellow single wrapped cheese, my very own mother (aka Granny) made a really great grilled cheese she called “mozzarella en carroza” for me. Using an old box grated she would shred “the expensive” cheese into a giant pile and then pack it between slices of white bread, dip it in egg and fry it in olive oil. I loved it then and still love it now. I make variations on the theme, but Annabelle enjoys the classic and does a pretty good cheese pull. Generations of love made edible.

Mozzarella En Carroza

  • Servings: 2
  • Difficulty: easy
  • Print

1 cup shredded or thinly sliced mozzarella cheese

4 slices Country white buttermilk bread

1 egg

1-tablespoon milk

Pinch of salt and pepper

Olive oil for shallow frying

Divide cheese between two bread slices. Top each with a second slice of bread. Gently press together. Trim crusts off, if desired. On a flat plate, lightly beat egg with milk, salt and pepper. Dip sandwiches in egg coating both sides well. Heat olive oil in skillet over medium heat. Add sandwiches. Cook turning until both sides are golden brown and cheese is melted. Makes 2 sandwiches.

 

Winner of an Applesauce

 

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This week I am happy to announce that I won third place in the Our Family Garden Applesauce recipe contest. Now, you might not think 3rd place is a big deal, but this contest was such a joy to participate in for so many reasons other than winning.

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First of all this is a real family business headed by a man named Darvin. Everyone including the children are involved in making the best applesauce I have ever eaten. The applesauce, made from a variety of apples, comes unsweetened or with a touch of honey +/or cinnamon. Darvin sent each participating contestant 6 full size jars of his well-made product plus a gift of a jar of jam….just because his is a kind and generous business. I already felt like I won and my recipe testing had not even started, yet.

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Inspired by such kindness and the perfect balance of fresh applesauce sweetness I went on to create 12 new recipes. (These days for most contests I only create 1 or 2 recipes at most.) Truth is this applesauce is so good on its own that it’s almost a crime to transform it into something else, but, my oh my, did it make every recipe I developed taste not only fantastic, but so much healthier to eat. I eliminated sugar and lots of fat without sacrificing any flavor in everything from baked goods to soups to a Korean style BBQ sauce. Win-Win-Win!

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The icing on the cake is that one of my recipe photos was chosen to dress the cover of the cookbook Darvin and his family are putting together. I am just thrilled the family liked my food photography and styling, too.

Here is my winning recipe which was a huge hit at Easter dinner. It’s a healthy carrot cake cupcake makeover utilizing a touch of honey for sweetness and some white whole wheat flour for a wholesome boost in nutrition. Try them for Mother’s Day.

Honey Frosted Carrot Cupcakes

  • Servings: 14
  • Difficulty: easy
  • Print

1 cup all purpose flour

1/3-cup white whole wheat flour

1-teaspoon baking soda

1-teaspoon cinnamon

¼ teaspoon fine salt

2 eggs

1/3-cup honey

½ cup canola oil

1-teaspoon fresh lemon juice

2/3-cup Our Family Garden Applesauce Touch of Honey

1 1/3 cups finely grated fresh carrots

Frosting

1 (8 oz) container mascarpone cheese or cream cheese

¼ cup honey

½ teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350 degrees F. Line 14 muffin cups with paper liners.

In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside. In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed. Evenly fill the muffin cups with the batter. Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting. For frosting, beat mascarpone, honey and vanilla until well blended. Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.

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My favorite jelly bean and now taste tester in her Easter dress