Zucchini Bread with Cinnamon Cream Cheese Brown Butter Frosting ? It?s Perfect if You?re Sad! #BHF10PP

Zucchini bread is one of those things that if I had gone all summer without making it would have left me with a sad, that’s just not right sort of feeling. For years it was something my kids really looked forward to, using squash from our backyard garden. However, as the neighbor’s tree has grown to take more and more of our coveted bit of sun each year and my kids have grown up and moved out on their own; my desire to manage a large garden has grown less and less. As a result, I no longer grow zucchini and either purchase them at the farmer’s market when they are in season or more likely? Wait for the bounty of others to fill my needs when they have more zucchini that they can manage to use in this lifetime!

Without a garden and with an injury that has limited me a lot and kept me from the farmer’s market,  if not for a wine tasting in my home, yes, I said a wine tasting, this batch would not have happened either. Enter the woman who in lieu of bringing either a bottle of wine or an appetizer per our groups rules and had decided instead to gift me with two monstrous zucchini. After an initial  ‘Huh, What?’ moment, I certainly wasn’t displeased because now I had my zucchini for bread. My intent was to make several small loaves; something I love to do and gift to others; and made so much easier with this loaf pan I got last year…2 pans, 8 loaves…no much easier to handle than 8 separate little NOT non stick pans I used to use. Whoo hoo!

My Aunt Patsy died a couple of weeks ago after a long and good life. I wasn’t able to make it home for the funeral  and that made me a bit sad but to make me feel better and I hope her family too, I planned to do what I always do in difficult times; send food for comfort. Not just for my Dad, but for my Aunt Jane, my Dad’s other sister and Aunt Pat’s husband, my Uncle Eddie. My daughter Lauren didn’t really know my Aunt or Uncle but think this incident of family and loss was part of the reason she so wanted to make a trip to my hometown and touch base with relatives she rarely sees. It was cathartic for her so like a lot of things…something good came from something sad. That’s Lauren with my 89 year old Dad!

This seemed the perfect thing. I had plenty of squash, enough to make several loaves and it sure seemed destined to be when I heard of a recipe contest sponsored by the California Walnut Association that needed to include, well, California Walnuts! The contest was being held in conjunction with the BlogHer Food Pity Party (#BHF10PP on Twitter) which is a virtual food blogger conference for those of us who can’t actually make it to BlogHer Food and is meant as a way to help us deal with being sad as a result of that; though I think we’re maybe having a bit too much fun but I’m trying, really.  :(

Making this comfort food sort of does the same for me in a very personal way so it seemed perfect for both the fun/sad event as well as a way to show my family I’m thinking of them. This bread as I intended it would have toasted walnuts both in the bread and on top of the icing; the perfect complement for zucchini bread! See judges…yes, I actually did  use California Walnuts —————->

The original recipe calls for nuts and I assume you could add what you want, but I so prefer walnuts. I always toast them a bit before adding them to the dough mixture and it’s perfect with the cinnamon and nutmeg spices. No matter that the recipe comes from a very old cookbook, it remains the best I’ve ever had. I’m sure there are other wonderful recipes available but something about this time honored one that is just perfect for me.The recipe comes from a cookbook that was put together by Sacred Heart Parish in Florissant, MO where I grew up. I’ve had this cookbook for more years than I can remember. It first belonged to my Mother when I was a little girl so I’m guessing it’s at least 45 years old because we lived near that church then.

I don’t think big squash are great for a lot of my favorite recipes but are perfect for bread…both now and later. If you have too much zucchini, or like me one that is really not ideal for your favorite recipes, simply grate them now, portion out 2 cups per package and freeze for baking during the winter. I don’t blanch them, just include the thawed squash with the resulting liquid and it’s as good as fresh!

Although I love this bread all by itself (well, maybe with some butter!), I wanted to make these a bit more special and when I saw Jen Schall from My Kitchen Addiction tweet about making some cupcakes with a Browned Butter Cinnamon Frosting…that was it. I was done and so were they, well, almost! Since I would typically frost them with a cream cheese buttercream frosting I thought I would combine all of those components together…cream cheese, browned butter and cinnamon and I must say, this frosting is nirvana. Hide the spoons and put gloves on your fingers in any attempt to keep from just eating it all. You’ll see; I’m not kidding! Thanks for the inspiration Jen; it’s PERFECT!

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