So, the rest of baking day was so-so; meaning there was one good recipe and one not so good recipe. Good news first:
The zucchini carrot nut bread is very tasty. It is a quick bread recipe from my professional baking course. I attempted this at home a couple of weeks ago to less than stellar results. The reason is because the book says to make them into muffins and I wanted to make them into loaves. This is normally not a problem if I had been thinking and changed the temperature of the oven and the cook time. Instead I had loaves that were done on the outside and still dough on the inside. Not good.
The results this time were perfect. I froze one loaf and cut into the second and will share part of it with family. The difference with this recipe is it is a mix method of preparation instead of a creaming method. Thus, the result is less like what we Americans are used to in the texture department. The quick bread/ muffins end up being very hearty...less like eating cake for breakfast (a practice I highly recommend due to my mother indulging my A.M. sweet tooth...carmel sundaes and lemon pound cake for breakfast, anyone?). The heartier texture goes well with a warm beverage in my book!
Then, I made the not so good recipe. No offense to the recipe creator - it just wasn't my bag. The recipe from A Homemade Life by Molly Wizenburg for Banana Ginger Chocolate chip Bread (sounds great doesn't it?) was too gingery for me. The small chunks of crystallized ginger were a taste sensation I was not feeling. In fact, I don't think I really liked the chocolate chips in there either. I guess I will have to stick with the old-fashioned Banana Nut bread. I made these into muffins instead of loaves with the proper temperature and time adjustments. I think these will be given away to unsuspecting thankful friends and family.
All in all, not a bad baking day, except for the clean up. What to do? Leave the dishes for the A.M., after the coffee and zucchini carrot nut bread!