Zucchini Bread: Enjoy your weekend folks!
I wake up at 6:30 am from Monday to Friday. After that, I try to wake the husband, and he always wants to sleep for 5 minutes longer. After showering and applying makeup, we are out of the door by 7:15 am and at my work-desk by 7:30 am. My husband sometimes drinks a few shots of espresso, but we never have breakfast at home before leaving. There are some days where I get some egg dishes from work cafe, but most of the time I don’t. Most of the time, my husband packs me a big fat sandwich – half of which I eat at breakfast.
Many people tell me I should have breakfast properly. I do not like egg dishes every day, I can’t have yogurt (thanks to migraine attacks), I hate oats and toasts. I hope you understand why I always explore new and different breakfast ideas. If you have any innovative breakfast ideas, do let me know! I would love to try them out.
However, weekends are the time when we love to have a nice and hearty morning meal. Once upon a time (I feel like ancient history), we used to prepare an excellent breakfast with tea and coffee and have a leisurely Saturday brunch. After that, I used to start my cooking and my husband used to finish doing the laundry. But these days our weekends are busier than ever. But this weekend, I am planning to surprise the man of my life with a romantic outdoor brunch. Simi’s weekend breakfast post inspired me to do this post. Here is where you can check Simi’s Pina Colada Pancakes.
I am also planning to do a picnic with him sometime soon before the summer ends, when the white snow covers Boston.
I was looking for a hearty breakfast on Pinterest last week and Zucchini bread happened to grab my attention. Quickly I realized that I had five zucchinis in the refrigerator, which I got from the Farmer’s Market. I googled Zucchini bread, and there were a lot of recipes. I glanced through 15 of them before I came up with this one.
I have seen in most of the recipes using of olive oil is very common. My mother-in-law has been baking for 40 years, and she suggested using coconut oil for a tropical flavor. I also had chopped walnuts and sweet shredded coconut at my pantry, which I was dying to finish. The name might sound fancy, but Zucchini bread is very simple to make. I used ground ginger, ground cinnamon, ground white pepper, and ground all spices (suggested by mom-in-law). You can use this spice combination or just cinnamon if you prefer. I have used shredded coconut and chopped walnuts. You can use any chopped nuts or combination of nuts (based on what you like).
Remember, the Zucchini bread tastes better the next day!
Last weekend my in-laws were in town and my husband was out with them the whole day. I baked one tiny loaf as a sample test, and it was hugely gratifying. This is why I am making this for our weekend brunch this weekend! After an excellent weekend brunch, we are planning to do some packing for our upcoming Disney trip.
What are your weekend plans? I wish you a very nice weekend!
Image Inspriation: Simi Jois
Black Plate under grapes: by Sujatha Arun
Recipe for Zucchini Bread
- 2 zucchini, finely shredded and squeezed
- 3 cups all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground all-spice
- 1/2 teaspoon ground white pepper
- 4 large eggs
- 1/2 cup granulated sugar
- 2/3 cup coconut oil(melted)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts – or any choice of nuts
- 1/4 cup shredded coconut (optional)
1. Grease two 9″ x 5″ loaf pans with coconut oil. Set the oven to 350F.
2. Shred the zucchinis and transfer them to a tea towel. Gather four sides and squeeze them well to strain the water out. Take it aside in a bowl.
3. In a bowl add flour, baking powder, salt, cinnamon, ground ginger, all-spice, and white-pepper. With a whisk, mix it well. Slowly add eggs, sugar, coconut oil, and vanilla extract. With an electric beater or stand mixer (on medium setting), mix it well.
4. Add zucchini, chopped walnut and shredded coconut. Mix it well until you pour and a smooth line forms. Divide them into two loaf pans and bake them for 55 minutes or until it passes the toothpick test. It’s best served the next day.
I too don’t like oats,yogurt etc in the morning if someone makes an elaborate breakfast I am ready to eat 🙂 I sometimes make handvo with rava , lot of veggies stock it and microwave and have 2 slices. Its like cement someone should remind me its lunch time after that 🙂
Tell me about it Meena! Handvo sounds like a good idea! 🙂
I am not a morning person and hate getting up at 5.45 in the morning. I do love breakfast and eat a huge bfast every day . I can skip dinner but never bfast or lunch.
I love the post, I can almost imagine you guys having a lazy weekend bfast outside. I do hope he enjoys the surprise. That’s adorable.
Beautiful images. Thanks for crediting me, appreciate it.
Never stop to inspire me! 🙂
xoxo
Awww Dolphi this post is sooo cute! It gave me such a warm, fuzzy feeling. Breakfast was at one time my favorite meal, but now it’s just a dash of bread and butter because there’s never enough time to sit down for it. Your post makes me want to do something elaborate this weekend. Thank you for sharing your story 🙂
Let me know if you do it Richa! 🙂
I usually pack my breakfast with me when I have my office days but when I am in the studio shooting for clients I make sure to have a proper breakfast as I often forget / do not have time for lunch – yes how ironic a food photographer shooting food forgets to have lunch LOL! But on the weekend we always take time to have breakfast as a family and bring out the works. Really like the idea of zucchini bread here!
What do you make when you eat with your family?