Sometimes a recipe is perfect just the way it is written and sometimes it gets or needs a little tweaking. Heaven only knows how many recipes I’ve ‘tweaked’ over the years that I have been cooking. This recipe for zucchini bread is one that I have used since I got married, over…ummm…counting…ummm…ran out of fingers and toes…using the Hubster’s fingers and toes…31 years (that leaves 9 toes before we run out of phalanges.) Yes siree, I still have the cookbook, too. The recipe comes from the 1980 edition of the Lion House Cookbook and is my favorite recipe for zucchini bread, the standard by which I measure all other zucchini bread recipes.
Today I finally did the unthinkable; I tweaked the recipe. I almost feel as if I have betrayed my best friend. The changes are very minor, but they do enhance the flavor of this long-time favorite. Instead of walnuts, I used pecans. Then again, I have never used walnuts in baking; it has always been pecans. I chopped them very small and then toasted them before adding them to the batter. The cinnamon was increased to 1 teaspoon and I also added 1/2 teaspoon of fresh, finely grated nutmeg. The last change that I made was to add some salt. The original recipe did not have any salt in it, but I like it better with the salt.
Here are some a couple of other changes you could make to it, if you are that kind of a person:
- You can lighten it by substituting 1/2 cup applesauce for 1/2 of the oil = 1/2 cup unsweetened applesauce and 1/2 cup cooking oil
- Use browned butter instead of oil…ohhhhhh wow!
- Use half whole wheat flour and half white flour = 1 1/2 cups whole wheat flour and 1 1/2 cups white flour