Epic Fail Zucchini Bread
Out of nowhere the other day Annie asked me to make my recipe for Chocolate Zucchini Bread. A child doesn’t need to ask twice for a recipe involving zucchini for me to rush to the store to procure the loathed green vegetable. I believe she became nostalgic for it because I hadn’t baked it this summer, with my zucchini supplier running a little low (ahem, you know who you are).
I didn’t notice when I ran out for the zucchini that we didn’t have any canola oil. But since I’m so comfortable adapting things in the kitchen, la di da, I decided to substitute peanut oil. And then continuing on my confident way, I replaced one cup of the 3 cups of flour with whole wheat flour, la di da. This recipe makes two loaves, but I decided to make cupcakes instead since they would be easier to freeze for a future amazing treat.
Immediately upon tasting the muffins I realized something was wrong. They weren’t as moist or chocolatey as the bread usually turns out. Bad mommy. That stupid oil and whole wheat flour spoiled both the texture and the flavor.
I knew their welcome would be short lived, so I poured the rest of the batter into a loaf pan to bake, freeze, and toss out way in the future after it had become freezer burned because nobody wanted to eat it. But my kitchen timer had other plans. After I put the timer on for the final fifteen minutes, it decided not to ring. I was so involved with dinner that I completely forgot about the bread. I knew there would be trouble when at last I remembered, opened the oven door and caught a whiff of the bread. Epic fail. My bread didn’t need to hit the freezer to burn, it morphed into an inedible burned brick before my eyes, la di da.
Photo of the Week – September 29, 2010 – Apple Tree
Food, no cooking required.
Quote of the Week – 9/29/10 – Rocco Dispirito
“Cooking, I find, has two levels: technique and flavor. In technique you find the craft of cooking, and yes, anyone who cooks needs to know a few how-tos. A cook can choose to engross herself in the details of perfect pie crusts and emulsifications and never think about anything else. Technically perfect food is satisfying in much the same way a utilitarian chair can be comfortable. But beyond technical perfection is the second level of cooking: flavor. Flavor elevates cooking from a craft to an art.” – Rocco Dispirito in “Flavor”