Tag Archives: bread

Zucchini Bread – Made with Spaghetti Squash!

Hi Everyone! I know I’ve been pretty absent here this summer, but I promise I am getting back to baking and will be bringing you lots of new recipes soon! I am so ready for fall – fall weather, fall flavors, fall color. It’s my favorite time of year. 🙂

But for those of you still clinging on to summer, and the bounty of your vegetable garden, I have one more summer recipe for you. Actually, with the cinnamon, it tastes like the start of fall, but it’s a great way to use up your squash.

This was originally my mom’s zucchini bread recipe, and people LOVE this bread. It’s got a nice strong cinnamon flavor and is super moist because of the zucchini. I was gifted a spaghetti  squash from a co-worker, and of course I was immediately challenged to bake something with it. I wondered if I could use it in place of zucchini in baked goods. So I did a little research, crossed my fingers, and went for it. 

This is the second recipe I’ve tried using that substitution, and I can’t tell the difference between the original and the spaghetti squash version. Yes – it works! The only difference is that you have to cook, and shred, the spaghetti squash first, whereas the zucchini is shredded and added to the batter raw. Also, you need to measure the squash by weight, since it is much more dense than shredded zucchini. 

Yes, you can absolutely use zucchini as originally intended. And while I used walnuts in mine, as always, the nuts are optional or changeable. Pecans are always delicious in sweet breads. Hazelnuts or macadamia nuts would be really interesting too.  This recipe uses only cinnamon, but you could change that up too. Add in a little bit of nutmeg or cloves for more of a fall flavor. And you can absolutely bake this in standard 8″x4″ loaf pans. I couldn’t resist trying out this beautiful new swirl pan I just got. And I have to say that I am loving it.

Serve this warm or at room temperature. Or toast it and spread on a little butter. Or cream cheese. Or, if you want to go all out, drizzle on some cream cheese icing for a decadent treat. I think I need to go make another batch of this and do just that….


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Zucchini Bread - with Spaghetti Squash!
Course Breakfast, Dessert
Servings
Loaves
Ingredients
Course Breakfast, Dessert
Servings
Loaves
Ingredients
Instructions
  1. Whisk eggs and sugar together until thick and very light yellow in color.
  2. Whisk in oil and vanilla until combined.
  3. Stir in shredded zucchini or squash.
  4. Combine dry ingredients and stir into batter along with nuts, if using, just until combined.
  5. Pour into two 8"x4" greased loaf pans.
  6. Bake at 325 degrees F for 60-70 minutes. (See notes).
  7. Cool 10 minutes before turning out onto a cooling rack to finish cooling. Serve warm or room temperature.
  8. Store in an airtight container for 2-3 days at room temperature or a week refrigerated.
Recipe Notes
  • Zucchini should be grated raw, with or without the peel.
  • Spaghetti squash should be cooked (steamed or baked) and shredded before adding to batter.
  • If you are using larger loaf pans (like the pan I used, or a 9"x5" pan) the bread will cook faster. Start checking after 35 minutes.
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Pull-Apart Crazy Bread

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I’ve had a couple of busy weekends, so I haven’t had a lot of time to get a new recipe to you. Last weekend I was elbows-deep in flour and sugar, making a cake for a co-worker’s granddaughter’s 18th birthday. I really enjoy making and decorating cakes and cookies, and I’ve been thinking about adding a section to this website with some of my work. Look for that soon.

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For now, let’s talk about this bread. Growing up, I loved Little Caesar’s pizza. (Ok,  I still do.) Whenever we got take-out pizza, it was always Little Caesar’s. I had it for my birthday dinner most years. And if you are going to order their pizza, you must get the Crazy Bread. Please tell me you know what Crazy Bread is.  They bake their pizza crust into breadsticks, and slather it with butter, garlic, and parmesan cheese. Seriously. Delicious.

As I’ve been brainstorming ideas (by which I mean spending too many hours on Pinterest) for this blog, I still keep seeing pull-apart breads. They seemed to get pretty popular a few years ago. The first one I saw was a cinnamon version. At the time, I was baking for a few farmer’s markets and decided to try it out. That version is delicious, but I really wanted to have some savory items too. So tried making one with cheddar cheese and chives, and then I made a French Onion one. They were both very good ideas, and I’ve included those options in the recipe below. But, since I keep seeing commercials for Crazy Bread, this is the version that’s been stuck in my head for a few weeks now.

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I start with my mom’s pizza crust recipe.  It’s a nice soft dough that makes a pretty soft crust – perfect for Crazy Bread. It’s also super simple, and doesn’t require a mixer. The dough comes together in about 5 minutes, and then you let it rise. Once it’s risen, roll it out into a rectangle, slather it with garlic butter and cheese, and then cut it into strips. Stack those strips up, and cut into squares. Then  you just put those into the pan, and sprinkle with more cheese. Let it rise briefly, bake, and brush on the rest of that garlic butter. And then devour, with marinara sauce if you’d like.

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Pull-Apart Crazy Bread
Yields 1
Garlic, Butter, Parmesan, Bread. What more could you want?
For the dough
  1. 1 package active dry yeast (about 2 1/4 teaspoons)
  2. 1 1/2 cups warm water
  3. 2 tablespoons sugar
  4. 2 tablespoons olive or vegetable oil
  5. 1 teaspoon salt
  6. 3 to 4 cups flour
For the filling
  1. 6 tablespoons unsalted butter
  2. 1/4 teaspoon salt
  3. 1/2 teaspoon garlic powder
  4. 1/2 cup grated parmesan cheese
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For the dough
  1. Combine yeast, water, sugar, and oil in a large bowl and let sit for 5 minutes. Add salt and 3 cups of flour and stir to combine. Add more flour as necessary to make a soft dough that doesn't stick to your hands. Do not use more than 4 cups flour - the dough should be very soft. Place into a greased bowl, cover, and let rise in a warm place until doubled, about 45 minutes.
To assemble
  1. Grease, or spray with non-stick spray, a 9" by 5" loaf pan.
  2. Melt butter with salt and garlic powder, either in the microwave on 50% power or on low on the stovetop.
  3. Turn the dough out onto a floured surface and roll into a 12" by 20" rectangle. It doesn't have to be perfect. Brush on about half of the garlic butter. Sprinkle with all but 1 tablespoon of the cheese.
  4. Cut the rectangle into 6 long strips, about 2" by 20". Stack all of the strips on top of each other and cut into 4 pieces. You will then have 4 stacks of small rectangles.
  5. Place the stacks, on their sides, into the pan. They should be stable enough that you can do this one stack at a time.
  6. Sprinkle with the remaining cheese, then cover loosely with a towel and set aside to rise for 20 minutes.
  7. While the dough rises in the pan, preheat the oven to 350 degrees.
  8. Bake for 35-40 minutes, or until the bread is golden brown. Remove from oven and brush with the remaining garlic butter.
  9. Let cool 5 to 10 minutes before turning out of the pan and serving.
Variations
  1. Cheddar-Chive: Use 3 tablespoons butter, melted, to spread on the rolled-out dough. Sprinkle with about 1 cup shredded cheddar cheese and 2 tablespoons chopped chives. Slice, stack, and bake as above, but no need to add extra butter after baking.
  2. Cheddar-Jalapeno: Same as Cheddar-Chive, but substitute chopped jalapenos, fresh or pickled, for the chives.
  3. French Onion: Melt 1/2 cup butter and combine with half an envelope of dry french onion soup mix. Brush this onto the rolled-out dough, and continue as above. Add shredded Swiss cheese on top if desired. No need to add extra butter after baking.
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