Magical Zucchini Bread Recipe
As we journey into the sacred space of cronehood, we discover new ways to nourish our bodies and souls. Baking is one such ritual that grounds us, connects us to the earth, and fills our homes with warmth and delicious aromas. This time of year, I usually pull in the last of my summer zucchini harvest, and I like to use part of it to bake zucchini bread for my freezer storage for the upcoming winter.
Zucchini Bread
Ingredients
1 1/2 cups grated zucchini, lightly packed (do not drain liquid)
1 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup unsweetened applesauce (I’ll be honest; I love sweet bread, and I don’t often have unsweetened applesauce, so I use sweetened sometimes—at least for 1/4 cup of it!)
1/3 cup vegetable oil (or your preferred cooking oil; I use extra virgin olive oil)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
Preheat and Prepare: Begin by preheating your oven to 350°F. This is the perfect time to center yourself, maybe light a candle, and set an intention for your baking. Spray a 9x5 inch loaf pan with cooking spray, visualizing the love and nourishment you are about to create.
Mix the Wet Ingredients: In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla. As you whisk these ingredients together, imagine infusing them with your personal magic—perhaps a wish for health, happiness, or abundance.
Combine the Dry Ingredients: In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no traces of flour remain. Be mindful not to overmix, preserving the bread’s tender crumb.
Blend and Pour: Gently combine the wet and dry mixtures. Pour the batter into your prepared loaf pan, spreading it evenly. This is your creation, ready to transform in the oven's warmth.
Bake: Place the pan in the oven and bake for 50 to 54 minutes. This is a perfect time to meditate, journal, or simply enjoy the quiet moments. The bread is ready when a toothpick inserted into the center comes out with moist crumbs.
Cool and Store: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Some people say to refrigerate before eating, but I never do: I like it warm and moist. (I like it refrigerated for leftovers, too.)
Store: Wrap up tight and store in the refrigerator if there are any leftovers. You can also freeze it: I wrap it in plastic wrap, then add a layer of foil around it, and then I put it in a freezer zipper bag. (To eat, just thaw and warm.)
Final Thoughts
Embracing the crone phase of life is about finding joy in simple, meaningful rituals. Baking this zucchini bread is not just about creating something delicious; it’s about honoring your wisdom, creativity, and the beautiful transformation you are experiencing. Happy baking!
Feel free to share your own kitchen magic (you can read more about mine on the Kitchen Witchery section of my blog) or any variations you make to this recipe in the comments. Let's inspire each other with our culinary adventures!