Zucchini

The community garden is bursting with veggies. I am eating a cucumber a day and lots of cherry tomatoes. There is hardly anything as fabulous as homegrown tomatoes. And, although I didn't plant zucchini those who did are sharing from their abundance. Being the recipient of some neighborly zucchini decided to begin. My vacation with some baking. I made a hearty wholesome zucchini breakfast bread and a sweet lighter zucchini bundt cake with chunks of dark chocolate. Here's the recipe, adapted from one I found online.

Recipe: Whole-Wheat Zucchini Bread


Dry ingredients:

1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose unbleached white flour
1/3 cup or more of wheat bran
1 Tablespoon cinnamon ( or more)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet ingredients:

2 eggs, room temperature
1/3 cup canola oil (or peanut)
3/4 cup plain yogurt (I didn't have enough yogurt so I included some sour cream)
1/3 cup milk
1 cup sugar, white or brown
2 teaspoons pure vanilla extract
2 1/2 cups finely grated zucchini
1 green apple, peeled, cored, and chopped

8 ounces of cream cheese

Preheat oven to 350°F. Oil a 9×4 inch loaf pan

In a bowl, sift together dry ingredients and set aside.
In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and apple
Fold flour mixture into the wet ingredients and stir until combined.
Spoon half of the batter into a greased 9×4 loaf pan. Add a line of cream cheese to make a center filling in the bread. Top with the remaining batter. Bake for approximately 65 minutes.

Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

For zucchini bundt cake
Instead of apple add dark chocolate chunks, i used Bliss dark chocolate chopped and use milk instead of yogurt/sour cream/ milk combo. Bake 50+ minutes in a greased bundt cake pan.


Last night we had a piece of the bundt cake topped with a scoop of vanilla ice cream. This morning the breakfast bread was a fabulous accompaniment to our coffee....and, healthy too!


Now to think about what I might do for the rest of this day!...and the two weeks of vacation to come.



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