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Baked Northwest

Category Archives: Breads

Go-To Zucchini Bread

11 Sunday Sep 2016

Posted by BakedNorthwest in Baking, Breads, Breakfast, Easy

≈ 1 Comment

Tags

bread, zucchini, zucchinis

This year I was determined to find *THE* zucchini bread recipe. One that used loads of zucchini (4 whole cups to be exact), could make 2 loaves but also translate into muffins (or in this case, mini loaf pans), and one that would be great either on its own or with fun extras like chocolate chips or nuts. The great news is I found my recipe…and I think I like it best plain and boring, all on its own.



After making this recipe several times I finally got around to taking pictures with a batch where I added chocolate chips. The great thing about this recipe is you can easily adapt it based on your current mood. It’s perfect on its own, but some great add-ins I tried were nuts, raisins, chocolate chips, and sesame seeds (all on different occasions, not in one batch). I found whole wheat flour gave it a little more substance but while flour was fine too.

Recipe
Go-To Zucchini Bread
By Baked Northwest
Makes 2 large loaves

Ingredients

  • 4 tbsp (1/2 stick) butter
  • 1 cup brown sugar, packed
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 3 cups whole wheat flour (can sub white flour)
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 cups grated zucchini, dried out slightly (from about 2 medium zucchinis)
  • 1/2 cup walnuts (optional)
  • 1/4 cup dried fruit of your choice or chocolate chips (optional)

Directions

A note on the shredded zucchini – I shred mine, and put it in an airtight container in the refrigerator overnight. This gets some of the moisture out but not too much. You can definitely use your shredded zucchini right away, I would just make sure to blot out the excess moisture with paper towels.

Preheat the oven to 350F. Spray 2 9×5 inch loaf pans or tins with cooking spray and set aside. Beat the butter and sugars in a stand mixer with the paddle attachment on medium speed until fluffy. Add the eggs, one at a time, beating between each addition. Add the oil and vanilla and stir to combine.

Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Add the dry ingredients to the sugar mixture and stir together. Add the zucchini, nuts, and any additional fillings you may be using and stir. Divide the batter between the prepared pans. They will only be a little over half full. Bake until the bread springs back when lightly touched and a toothpick inserted comes out clean, about 50 minutes. Cool on a rack for 10 minutes before removing from the pan and slicing and serving. This bread freezes well and tastes better the next day!

 

Sweet Potato Biscuits

27 Wednesday Jan 2016

Posted by BakedNorthwest in Breads, Breakfast, Side Dish, Thanksgiving

≈ 1 Comment

Tags

biscuit, biscuits, butter, sweet potato, sweet potatoes

IMG_0553

I think this was the first recipe I ever Pinned on Pinterest, and I seriously took way too long to finally follow through and try it out. But hey, since 95% of recipes that people pin probably never make it to the oven, I consider this a win!

IMG_0552

I’m no biscuit expert – this blog is called Baked Northwest after all, and this area of the world isn’t exactly known for biscuits. In fact, I can’t really say I’ve had many good biscuits in my life, they always taste so boring and bland to me. But these! They come out this beautiful orange hue and have SO much flavor. And they are a pretty versatile vessel for whatever you want – ham, honey, butter, jam, fried chicken, savory or sweet! An no worries on the little chunks of sweet potato flecked throughout the biscuits – it’s a very good thing. Continue reading →

Blueberry White Chocolate Scones

25 Monday Jan 2016

Posted by BakedNorthwest in Baking, Breads, Breakfast, Seattle

≈ 2 Comments

Tags

blueberries, blueberry, Dried Blueberries, jam, Scone, scones, white chocolate

IMG_0391

Let’s talk scones. Out of the bajillion recipes out there, I have found the only one I will ever need. Actually, my Aunt Tricia found it, has made it countless times, and will continue to make it because these scones are just that good. I’ve never been a fan of the coffee house scone that’s dry and could practically be used as a hockey puck. To me, scones are meant to be adorned with butter and jam, like the Fisher Fair Scones so many people in the Seattle area grew up with. Continue reading →

Pumpkin Cornbread

29 Tuesday Sep 2015

Posted by BakedNorthwest in Baking, Breads, Holidays, Side Dish

≈ 1 Comment

Tags

butter, buttermilk, cast iron, cornbread, cornmeal, fall, pumpkin, skillet cornbread

Pumpkin Cornbread

My obsession with cornbread runs deep. I’ll try just about any variation, but as long as there’s cornmeal in something, it’s pretty much guaranteed I’m gonna love it. This pumpkin cornbread was super easy and totally festive for this time of year.  Continue reading →

Zucchini Pound Cake

17 Thursday Sep 2015

Posted by BakedNorthwest in Baking, Bloggerific, Breads, Desserts

≈ 2 Comments

Tags

bundt cake, bundt pan, cream cheese, Joy the Baker, pound cake, zucchini

Zucchini Cake

In terms of recipes, we have a lot of options these days. I think it’s safe to say we probably have too many recipes available to us…it can be very daunting. Regardless of reviews, you really never know how something is going to turn out until you make it and taste it for yourself.

Zucchini Cake

Continue reading →

Chocolate Zucchini Muffins

10 Thursday Sep 2015

Posted by BakedNorthwest in Baking, Breads, Breakfast

≈ Leave a comment

Tags

bread, chocolate, chocolate chips, loaf, muffins, zucchini

Chocolate Zucchini Muffins

As if Chocolate Chip Zucchini Bread wasn’t enough…I had to go ahead and make some extra chocolately zucchini muffins. These muffins can also be made as chocolate zucchini bread, but I have a special place in my heart for chocolate muffins. We all know a certain wholesale store sells some of the biggest and best chocolate muffins ever…but it’s hard not to feel guilty when indulging in a giant 1 pound muffin that’s 90% butter. Continue reading →

Chocolate Chip Zucchini Bread

29 Saturday Aug 2015

Posted by BakedNorthwest in Baking, Breads

≈ 1 Comment

Tags

chocolate chips, zucchini, zucchini bread

Chocolate Chip Zucchini Bread

Last summer, we planted zucchini with high hopes of tackling a ton of great zucchini recipes. Anyone who plants zucchini always gets way more than they hope for, right? Nobody can screw up a zucchini plant! Well, apparently I can…our plant did nothing. Yet another blow to my gardening ego. We moved this year and planted more, seeing if history would repeat itself…and thank goodness we had some success! Continue reading →

Hearty Plum Bread

14 Tuesday Jul 2015

Posted by BakedNorthwest in Baking, Breads, Easy

≈ Leave a comment

Tags

bread, oats, Plum, Plums, walnuts, Wheat Bran

Plum  Bread

For my second plum project, I found a recipe for plum bread from the good ol’ 1001 Muffins Cookbook. I wanted this bread to be pretty hearty, so I added wheat bran, oats, and walnuts. This is a great breakfast bread that you can feel good about eating since it’s packed with some healthy stuff! It comes together super quick, making it a nice go-to for when you have my problem of a plum tree that won’t stop giving you fruit. Next up, I’ll be stepping into more decadent plum treats…

Plum Bread

Recipe
Hearty Plum Bread
adapted from 1001 Muffins
Makes 1 loaf

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup wheat bran
  • 1/2 cup sugar
  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts (optional)
  • 1 large egg
  • 3/4 cup buttermilk
  • 3 tbsp melted butter
  • 5 large ripe plums, diced (about 1 cup of diced plums)

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease and flour and 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.

In a large bowl, blend together the flour, baking powder, baking soda, wheat bran, sugar, oats, and walnuts. In a medium bowl, beat the egg until foamy before beating in the buttermilk, butter, and plums. Combine the two mixtures, blending until the dry ingredients are moistened.

Scrape the batter into the prepared pan and bake for 35 to 40 minutes, or until a cake tester or wooden toothpick inserted into the center of the bread comes out clean and the top is a light golden color. REmove from the oven and cool the pan on a wire rack for 5 to 10 minutes before removing the loaf from the pan.

Plum Poppyseed Muffins

13 Monday Jul 2015

Posted by BakedNorthwest in Baking, Breads, Breakfast

≈ Leave a comment

Tags

muffins, Plum, Plums, poppy seeds, Poppyseed, stone fruit

Plum Muffins

When we bought our house a few months ago, our spacious backyard was definitely a great selling point…What we didn’t notice was the big plum tree quietly sitting there, just waiting for us!

Plum Tree

Now, we have so many plums we don’t know what to do. Except bake, of course. I have never gone out of my way to make anything with plums, let alone buy them. I think they are a fruit that tends to get overlooked. Or maybe I have just avoided them over the years. When I was a kid, maybe five or so, I was walking down by the lake with my mom and aunt. My mom found a plum tree, picked one, and was so excited about bringing it home. I proceeded to ask if I could see it and then threw it in the lake. I thought it was hilarious…but really I was just the worst. I have brought it up to my mom, who doesn’t seem to remember the whole ordeal. I was probably a little jerk too many times for her to keep track of it all. Now we have a tree, giving us too much fruit, so I guess I’m way overdue to make my mom some muffins. Continue reading →

Pull Apart Mini Cinnamon Rolls + News!

12 Sunday Jul 2015

Posted by BakedNorthwest in Baking, Breads, Breakfast, Entertaining, Holidays

≈ 2 Comments

Tags

baked, baking, bun in the oven, buns, cinnamon, cinnamon rolls, sugar, sweet rolls

Cinni Mini Pull Apart Rolls

Cinnamon Rolls may be my ultimate weakness. It is hard for me to resist a soft, gooey, sweet roll when I wake up in the morning and am vulnerable…everyone is more vulnerable in the morning, right? I have been waiting for an “excuse” to find a good go-to cinnamon roll recipe for awhile. One you can tweak with fillings depending on your mood or the season, one that isn’t too complicated, one I’ll use over and over.

Cinnamon Rolls!

For this particular “occasion” I knew I wanted to make tinier rolls, maybe ones you could almost just pull out of the pan with your hands and eat in one or two bites…because they are so good you’ll probably have to eat them immediately with reckless abandon instead of taking the time to grab a plate. You can also choose to go the classier route and get a knife and fork…but that’s not something I’m doing much of these days because… Continue reading →

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