Tuesday, June 1, 2010

Zucchini, cheese and chive quick bread

I think that, by now, you all know that recipes that contain yeast and I don't get along. Yeast and I are both temperamental and moody, which isn't a good basis for a solid, loving relationship. Problem is, I love bread. Even bigger problem is, I hate making it. Because it never turns out right. Because the dough doesn't double in size. Because it ends up being either wet in the middle or burnt around the edges. Or both. Because I'm that good.

So usually I don't make bread —I just buy it.

Lately, though, I've been dreaming about making my own bread, mostly because I see that around the blogosphere everyone is doing it and, as my parents would say, when you see that everyone is jumping off the bridge I suddenly want to do it too. Also, I'm still unemployed, living by myself —although temporarily— for the first time in six years, which means that I have a whole lot of freaking time on my hands. I'm being honest here: if I had a job or if my boyfriend wasn't 5,000 miles away I'd never even think of making bread. I'd go to the store and buy it because I'd have much better things to do than battling with yeast to make my own loaf of crunchy goodness.

But I'm jobless and Tommy, for the time being, isn't here, so I find myself with plenty of free time and nothing to do. Which makes me kinda crazy I guess since, lately, I have found myself doing crazy, out-of-this-world shit such as ironing my clothes, watching tv and, you know it, baking my own bread.

ZUCCHINI BREAD

2 2/3 cups all purpose flour
3 eggs
1/2 cup canola oil
1/2 cup milk
1/2 cup grated parmesan cheese
3 tablespoons minced fresh chives
2 zucchini, grated
2 handfuls fresh basil leaves, minced
2 tablespoons minced fresh chives
1 teaspoon baking soda
1 teaspoon baking powder
Salt and pepper

Preheat oven to 350. Grease and flour a loaf pan and set aside.

In a large bowl beat the eggs with milk and oil. Add flour, baking powder, baking soda, the cheese, the herbs and grated zucchini. Season with salt and pepper, and mix well. Pour dough into prepared loaf pan.

Bake for about one hour.

8 comments:

  1. A bread without yeast is my kind of bread! Bookmarking this for August when we are awash in zucchini!

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  2. I'm jealous - I want to lay around and bake bread. Although may be not so much on the ironing. I think I'd rather do laundry. Great blog! xxSAS

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  3. I have some awesome recipes for bread in my bread maker. You've inspired me to bake and post some of them soon!

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  4. I've only tried sweet zucchini bread. I'm so excited to try your recipe, it looks fabulous!

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  5. I love your blog! I have to admit that vegetable breads never appealed to me but perhaps it's the color and specks of green that look so tempting right now. I'm thinking a warm slice with soft goat cheese on top...yeah.

    Had to check out the previous posts and you got me putting Al Pont De Ferr on my restaurant list. Also, the statement about sucky mexican food...you got that right. Which is why my tomatillo plants and blue corn had better produce SOMETHING or else I'll throw a fit at the end of summer.

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  6. I always enjoy a nice savoury zucchini bread and this one looks good!

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  7. TKW: don't you wish it always was zucchini season? They are so good right now over here I can't stop eating them.

    Sarah: thanks! I actually am doing laundry right now and let's say I'm not having the time of my life... Thanks for stopping by!

    Emily: I just found out that there's a breadmaker in this kitchen, not sure if it still works though 'cause it looks like it's from the 1920s...

    Kim: sweet zucchini bread? I've never tried it... I bet it's good.

    Rowena: you grow your own corn and tomatillos? Mmmm... I'll have to swing by your house and try some then =)

    Kevin: thanks. Everyone in my family loved it, including my sister's kids, so I guess it was a big hit!

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