Decided to fiddle with the Zucchini Bread recipe to work in some whole wheat flour. And to use the zucchini I bought so I’ll have zucchini bread this fall and winter.

I made two batches, one where I let the zucchini drain while I put the other ingredients together. I think I should definitely do that again.

The base recipe is The New Settlement Cookbook.

Zucchini Bread
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnut, chopped
3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups zucchini, shredded

Preheat oven to 350 F. Grease two small bread pans.

Sift together flours, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts.

In mixer, beat eggs until light and fluffy, then add in vanilla and oil. After well mixed, add in the zucchini.

Mix in the flour mixture until it’s thoroughly moistened. A couple of dry spots are fine.

Put into bread pans and immediately bake for about an hour. A cake tested should come out clean.

I also made English Muffins, from Marcy Goldman‘s The New best of BetterBaking.com: 200 Classic Recipes from the Beloved Baker’s Website

I used more whole wheat flour than her sponge called for, and perhaps because of that, perhaps for another reason, the batter-dough was really really wet. Far more a batter than a dough. Rolling was out of the question, but I did scoop about 1/3 cup to rise.

What I may do next time (besides adding more flour) is to skip the second rise, and just put the batter-dough straight into the muffin rings on the griddle. That might reduce some of the mess. We’ll see.

No pictures of the English muffins yet–they went straight into the freezer so they’ll last for a couple months instead of a couple days.