Zucchini-Corn Bread

Its been while since I posted so I decided that I would go ahead and make a comment about what I came up with this weekend. I had some zucchini that was soon to be past its prime and I didn't feel like making traditional zucchini bread so I got a little creative and made zucchini corn bread. Its was basically just corn bread that had shredded zucchini added to the batter (with a little bit of nutmeg). I reduced the amount of milk that I would normally have in the corn bread since zucchini is somewhat moist.

I think that it took a little longer than normal to bake, but I can't be certain since I did it in the toaster oven instead of the full sized oven. Most baking usually takes longer in the toaster oven.

It came out looking just like corn bread but with some green specks throughout. Flavor-wise, it was tasted like a normal corn bread (I think the nutmeg and zucchini added a little flavor, but no over powering flavors); but, it was very very moist. It wasn't soggy or undercooked, just moist.
For the most part, it was just like regular corn bread. So, I guess in the end I made the corn bread a little healthier by adding another vegetable to the mix.

Oh, sorry, no picture on this one. It's not all that exciting to look at anyway (its just corn bread).

Zucchini Bread

I'm actually going to do something different with this post. I had my camera sitting on the counter when I started making the zucchini bread so I took a couple pictures throughout the baking process.

The bread started with this recipe. I got out all the ingredients and made sure that I had enough of everything. As you can see, I had plenty of zucchini.

Before I could get things going I had to shred the zucchini. I took one of the bigger ones and cut in half; I scooped out all of the seeds. I then put it through the food processor. I made a whole lot of shredded zucchini. The recipe only called for 2 cups, I made about 7.

So, following the rest of the recipe, I mixed the wet ingredients together in one bowl and the dry in another.

All that was left was to mix everything together. Since I had shredded 7 cups of zucchini and didn't want to make 3 batches of bread, I put all the shredded zucchini into the batter. Now, some people might think was crazy, but I had faith that it would still come together alright. The zucchini isn't that wet of a vegetable and usually holds up okay when baked and I've always put extra in when making bread. Now, I haven't ever put in 3.5 times as much as called for, but I gave it a shot anyway.

After everything was mixed together really well, I added the chopped walnuts. The batter was divided between 2 silicone bread pans and put into the oven.

The recipe said to let them bake for an hour at 350 F. I'm pretty sure they took about an hour. I tested them with a kabob stick to check them for doneness and when the stick came out clean I pulled them out of the oven. Here is the final product:

I took one into work this morning and it was gone in no time flat. Everyone said that they thought it was delicious.

So, one quick question for the few people who read this blog regularly. Did you prefer this style of post? or do you like the old way, with one picture? Comment and let me know.