Category Archives: Bread

Chocolate Chip Zucchini Bread

My guess is that it is that time of the summer when everyone is getting pretty sick of zucchini. When you think you can’t possible find another way to use it and these little green gems are haunting your dreams.

As I was watching my zucchini plant take over my life earlier in the summer, I planned ahead. I gathered an arsenal of recipes and spaced them out throughout the summer. While many probably skip straight to the zucchini bread to use up this abundant summer time crop, I strategically decided to save it until last. And the day finally came for my first loaf of zucchini bread. I had been making chocolate zucchini cookies all summer, and have fallen in love with the combination of chocolate and zucchini. Therefore chocolate chip zucchini bread it was.

I have had a bit of a rough week, and therefore my garden was being a bit neglected (i’m sorry, garden!), but when I finally got out there the other day, I discovered this HUGE zucchini which was hiding behind some foliage. Oops.

But that is ok, because it gave me the prompt I needed to bust out this amazing zucchini bread. The timing was perfect, seeing as macho M was returning home the following day, and would most likely consume the bread. In its entirety (well, the half that our new roommate K and I didn’t finish). The zucchini and applesauce means it is über moist, the whole wheat flour gives it a hearty edge, and the chocolate chips means it is just plain delicious! Awesome A was quoted as saying “this is seriously the best thing I have ever eaten.” While she was probably just being nice because I was having an awfully rough night, it was some pretty seriously good eats. So try out this twist on zucchini bread for your final zucchini harvests!

Chocolate Chip Zucchini Bread
Adapted from Eating Clean Recipes
Materials:
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup sugar
  • 1/4 oil
  • 1/4 cup unsweetened applesauce
  • 1 cup finely shredded zucchini, squeezed and drained of extra liquid
  • 2 teaspoons vanilla
  • 1 cup semi-sweet chocolate chips
Methods:
  1. Grease 8×4 inch loaf pan and preheat oven to 350 degrees.
  2. In a large bowl, combine dry ingredients and set aside.
  3. In a medium bowl, stir together almond milk and vinegar and let set for about 2 minutes, until thickened.
  4. To the milk mixture, add the sugar, oil, applesauce, zucchini, and vanilla and stir just until moist.
  5. Fold in chocolate chips.
  6. Spread batter evenly into loaf pan.
  7. Place in oven and bake for 1 hour.
  8. Remove and let cool.
  9. Enjoy!

Man food

Warm weather has been filling the spring air lately, and BBQs are filling my calendar. I was searching for something to bring to a department BBQ, when I stumbled across jalapeño beer cornbread. Could there be anything more perfect for a BeerBBQ?

I’m going to be upfront with you, I cheated a little bit. Trader Joe’s was conveniently on my errand route Sunday morning, so I stopped in there hoping to get the ingredients for the cornbread.  I should have known that TJ’s wouldn’t have cornmeal, though. I grabbed the jalapeños, I grabbed some honey… and then I wandered aimlessly, whilst mustering the energy to add another stop on my way home to get cornmeal and thinking, “well this is inconvenient.”

Then I passed the boxed mixes section. I mean, it wouldn’t hurt to at least look at the box of cornbread mix, right? Ok, so the ingredients listed are basically flour, cornmeal, baking powder, and sugar… so it isn’t so much a box mix as someone just already mixed my dry ingredients together for me. How nice of them?!

So there you have it. I doctored up a Trader Joe’s cornbread mix to make this cornbread.

MOVING ON. What makes this cornbread truly amazing is the doctoring up… the beer and the jalapeños, to be more specific. Seriously, this manly hunk of bread basically left the toilet seat up and then sat on my couch farting. The beer adds a super interesting flavor, while the jalapeños give it a really nice kick that sort of lingers on your lips. Another huge perk? Check out that ingredient list: just about 5 ingredients (most of which I know you have or can easily have), uses a store-bought mix, and has jalapeños in it… you can totally handle that!

Not convinced yet? When I slathered a piece with honey and handed it to rejoicing R, he seriously just stood there smiling at me for a good 5 minutes, sort of dumbfounded by the epiphany that was occurring in his mouth at that moment. He then spent literally the rest of the day talking about this cornbread. Well, at least when he wasn’t suggesting we sneak cinnabons into a movie we were going to see that night… and telling me how he used to pack peanut butter and jelly sandwiches to bring to parties in college.

Anyways, bring this to your next social gathering, and I promise everyone will love you for it!

But aren’t I your honey?!
Jalapeño Beer Cornbread
Inspired by Cosmo Cookie 

Materials:
  • 1 box cornbread mix (Trader Joe’s, preferably)
  • 1 flax egg
  • 1/2 cup beer (I used Sierra Nevada Ruthless Rye, my current favorite)
  • 1/2 cup soy milk
  • 1/4 cup vegetable oil
  • 2 jalapeños, seeded and finely diced
  • honey (optional, but recommended)
Methods:
  1. Preheat oven to 350 degrees and grease an 8×8 square pan.
  2. Mix together the egg, beer, soy milk, oil, and jalapeños.
  3. Add the cornbread mix and stir just until moistened.
  4. Pour into pan and place in the oven for about 40 minutes.
  5. Drizzle with honey and enjoy!

Is it true that bread rots your brain?

Well commence brain rotting, for I am about to feed you a sandwich. Unless we were in Japan, then I would be feeding you a sandwich on rice bread.

Ya, that exists.

I love my sunglasses (and the person who bought them for me)!

The other day, I ran home during lunch to grab something, and whipped up some lunch while I was there.  I wanted something light and healthy… but still filling. Something that could be prepared and eaten in 30 minutes… but not convenience food. I had a portobello mushroom in my fridge that was destined for something else, but that afternoon the powerful bread lobby convinced me to make it into a sandwich.

My usual beef with portobello mushroom sandwiches is that they tend to be messy. And, well, messiness from a sandwich wasn’t the kind of mess I was looking for on that afternoon. The lunch plan then became to make a fast and clean portobello sandwich. The fast part sort of dropped as my balcony beckoned me to eat my lunch on it. But whatevs (she sure uses a lot of ghetto slang…). But if you make it, I ensure it will be all that I promised: a fast, clean, and filling portobello sandwich. California style.

Portbello Mushroom Sandwich
Materials:
  • 1 portobello mushroom cap, stem and gills removed
  • sesame oil
  • 1/2 avocado, pitted and sliced
  • sprouts of some sort
  • tomato slices
  • 2 tablespoons mayonaise (I use vegenaise)
  • 2 tablespoons mustard (I know what you are thinking… this isn’t nearly enough mustard.)
  • 2 slices bread of choice
Methods:
  1. Lightly rub each side of the mushroom with sesame oil.
  2. Heat a nonstick skillet over high heat.
  3. Sear the mushroom over high heat, about 4 minutes on each side.
  4. Assemble the sandwich: Spread the mayonnaise and mustard on the bread, top with mushroom, avocado, tomato, and sprouts, give the whole thing a shake of salt and pepper, and top with other bread slice.
    • I would have toasted my bread, but my toaster oven decided not to work this afternoon.
  5. Enjoy!
    • Preferably on a balcony.
Ok, now i’m just showing off.