Back to school. Back to craziness. With this sweltering heat, the last thing you might want to do is cook, but as I crave some crisp fall days, I can at least write about how to make that task easier and of course enjoyable.
We all have our shortcuts in the kitchen. Maybe it’s using some prepared ingredients like a spice blend or can of creamy soup; or perhaps you’re going to get out that slow cooker this year. For me, the ideal way is (of course) to find some time to cook or prep with one of my friends. Though these times are less common than they used to be, I did manage to squeeze in an end-of-summer sauce and corn fritter making date.
For now though, rather than formalized cooking dates, I am relying on prepping foods, enlisting whoever is in my kitchen to help out. (Thank you to my son’s girlfriend Cali for her zucchini chopping skills!) Not to worry, I pay well to those who help me. A quart of this or a loaf of that usually does the trick and gets them back to help again.
With this sweltering September heat also comes a bit of anxiety that the summer produce is quickly dwindling. If the yellowed cucumbers in the university garden are any sign, we don’t have that much time left to preserve the summer bounty! For my fall cooking and baking, I’m loading up on second hand tomatoes, corn, peaches and zucchini to create a variety of foods to store in my freezer. To name a few of my favorites — tomato sauce, tomato soup, zucchini bread, peach muffins, corn chowder, corn fritters.
My favorite combination is zucchini and cinnamon and this breakfast bread is the best. Make a few batches and store in the freezer for quick and wholesome mid-week breakfasts! So get cooking and freezing — (with a friend) if you can!
| Servings | Prep Time |
| 6 mini loaves | 20 minutes |
| Cook Time |
| 30 minutes |
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Summer squash gets turned into a delectable breakfast treat with this recipe for a zucchini sweet bread. Accent the batter with King Arthur cinnamon chips and your family will devour this for breakfast. Make and freeze big batches of zucchini bread and enjoy it for months to come.
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- 1 cup vegetable oil
- 1 1/2 cups sugar
- 1/2 cup light brown sugar
- 2 whole eggs, jumbo
- 2 tsp vanilla extract
- 2 cups white flour
- 1 1/2 cups white whole wheat flour King Arthur Flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp salt
- 4 cups zucchini, shredded 2 whole zucchini
- 1 cup mini cinnamon chips King Arthur Flour
- Using a food processor or a handheld shredder, grate the zucchini. Measure four cups and set aside.
- Pre-heat the oven to 350 degrees and generously spray 6 or 7 mini loaves with baking spray.
- Using an electric mixer or stand mixer mix oil and both kinds of sugar until well blended.
- Add the eggs one at a time and incorporate until blended. Add vanilla.
- In a separate bowl, mix together the flours and baking soda, baking powder and salt. Set aside.
- Add the shredded zucchini to the wet mixture and mix on a low speed, gradually adding the dry to the wet until well incorporated. Mix in the cinnamon chips.
- Fill each mini loaf pan 3/4 with mixture. Bake in oven on 350 until done and firm to the touch for approximately 30 to 35 minutes.