Sunday, August 14, 2011

When zucchinis get too bountiful... time to bread!

Week 7 CSA came with more zucchini, it’s “backing up” on me. Especially I got on of those “Big boy”. It’s time for some zucchini bread.

I also picked up some corn. It was not as luscious and sweet as what I had last week. I think they were a bit old. It was starchy, however I can still taste the sweetness. I stripped all the kernels off the cobs and together with the beautiful red potatoes and chives, also in this week's CSA, I am going to make a chowder sometime during the week.

With the soup in mind, I am going to my Lemon Olive oil Zucchini bread. It’s more a savory bread with the olive oil.  I like to serve this as a bread with a meal or a side with soup or salad, similar to how you would serve with corn bread. By the way, it’s wonderful with a little honey and a little butter, especially when the bread is still warm, recently out of the oven. 
 Lemon olive oil zucchini bread
 2 cups shredded zucchini
1 egg
½ cup olive oil
¾ cup sugar
1½ cup flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
Grated rind of ½ lemon
Pre-heat oven to 350. Grease or spray a 9x5” loaf pan

Shred 1 medium zucchini in a food processor. If you have more than 2 cups, you can always freeze the extra in a freezer bag for latter use, just make sure you measure and mark the bag. I am going to use my extra here for my saute during the week. 
In a large mixing bowl, mix zucchini, egg, olive oil and sugar till blended
Mix in grated lemon rind. I tend to grate the rind right into the batter with a micro-plain, my favorite tool!
In a small bowl, mix flour, baking soda, baking powder and salt.
Fold flour mixture into the zucchini batter. Bland well.
Pour into a prepared loaf pan
Bake for 50-60 mins or until toothpick inserted in center comes out clean.
Cool 5 mins, Remove from pan. Cool completely.
Wrap tightly and store in the fridge.
(12 slices)


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