Right before I had Oliver, 3 weeks ago, I was baking up a storm. I don’t know if it was a combination of cravings, boredom, or just plain anxious feelings of what to expect during child birth.
This zucchini bread was one of the last things that went into my literal oven, before my “bun-in-the-oven” was ready to come out.
I stuck one of the loaves in the freezer, well knowing that baking, cooking, and anything in the kitchen would be put to a halt for a while after Oliver’s arrival.
Little did I know, that was so true!
But I will have to say, I am loving mommy-hood. It’s such a game changer, in a good way:)
As I defrosted my zucchini bread, warmed a slice up, and smeared it with cream cheese, I realized how glad I was that I had remembered to freeze a loaf for moments like this – moments of sleep deprivation, clothes covered in milk burp-ups, dirty diapers, diaper blowouts, cluster feedings, and nap times, where I can squeeze in a little mommy break.
Ingredients – Recipe mostly adapted from Paula Deen
3 1/2 cups all-purpose flour
3 cups all natural cane sugar
2 cups shredded zucchini
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/3 cup water
4 eggs, beaten
1 teaspoon lemon juice
1 cup olive oil (or vegetable oil)
1 cup of toasted walnuts, crushed
Preheat oven to 350 degrees Fahrenheit.
In a standing mixer, mix all the dry ingredients together. In a separate bowl, beat all wet ingredients together: eggs, water, oil, lemon juice and shredded zucchini. Mix wet ingredients with the dry ingredients until well incorporated (about 30 seconds). Add toasted walnuts.
Grease two standard size loaf pans with olive oil, or a non-stick spray, and pour batter in. Bake for one hour, or until a toothpick comes out clean.