Too much of a good thing.
“And you want to know what to do about it? Sure I do.”
East of Eden, John Steinbeck
Too much zucchini? What a wonderful problem! Let’s call it an opportunity. I’ve worked my way through more versions of zucchini bread than blossoms on a squash vine. This is where I‘ve landed, a place where Biscoff and toasted pecans transform the humble quick-bread to a memorable and requested treat. Biscoff is a version of the famous European cookie, Speculoos. The cookies are sweetly spiced with a pleasant crunch and the spread can be found in smooth or crunchy. Cinnamon and ginger flavored, Biscoff is reminiscent of graham crackers and mild mannered ginger snaps. These are flavors that pair exceeding well with zucchini or other summer squash.
This recipe is a one bowl wonder, easy to make and a joy to share. The recipe uses a 9”x5” standard loaf pan. It can be doubled to make two loaves, one to slice and another to freeze or give away. I find Biscoff spread in the jam, honey, nut butter section at my grocery store. It’s a temptation to eat it by the spoonful and is amazing spread on warm toast. Swirling Biscoff into zucchini bread makes all that summer squash a very good thing. If there is any left over Biscoff here are more recipes.
|2/3c/60gr||pecans plus a few whole pecans for the top of the bread|
|1/2c/4oz||Biscoff smooth spread|
|1/2c/4oz||unsalted butter, melted and cooled|
|1t||fine grain sea salt|
- To toast the pecans heat the oven to 350°. In a single layer, spread the pecans across the surface of a sheet pan and place in the heated oven. Toast for 8-10 minutes until the pecans deepen in color and become fragrant. Once cool, reserve a few whole pecans for the top of the bread and chop the rest. Leave the oven on at 350° to bake the bread.
- Butter a 9″x5″ loaf pan. Warm the Biscoff to fluid and pourable, but not hot, either in 10 second bursts in the microware or a warm water bath.
- In a large bowl whisk together the butter, eggs and vanilla. Then whisk in the brown sugar, making sure everything is well combined and there are no lumps of sugar. Fold in the grated zucchini. Into the same bowl, sift or shake through a sieve the flour, baking powder, salt, cinnamon, nutmeg and ginger. Fold the dry ingredients into the wet. Place half the batter in the buttered loaf pan, spreading it in an even layer across the bottom of the pan. Then spread the Biscoff evenly down the center of the batter in the loaf pan, leaving most of the outer half inch without any Biscoff. (This will insure that the top and bottom of the loaf bake and stay together.) Sprinkle the chopped pecans across the Biscoff and then spread the rest of the batter evenly across the Biscoff and nuts. Use a small off-set spatula or table knife to swirl the Biscoff and pecans throughout the batter. Start at one end of the loaf, making sure to reach down into the bottom of the batter without scraping the bottom of the pan. Bring the spatula up through the entire loaf from bottom to top, moving down the length of the loaf pan. Top the loaf with a few whole pecans.
- Bake the Zucchini Bread with Biscoff and Toasted Pecans for 55-60 minutes until the loaf is domed, tawny brown and has pulled away from the edges of the pan. Using a cake tester to check the bread for doneness will not give accurate results if a swirl of Biscoff is tested instead of the bread itself.
- Let the bread cool in the pan for 10-15 minutes and then invert onto a cooling rack to finish cooling. We like to cut the bread when it is still warm. The aroma of zucchini spiked with Biscoff overtakes our desire to let the bread cool completely.
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