Thursday, July 19, 2007

Zucchini Bread

Although I picked up my 10th CSA today, I am still playing catch-up in my documentation of produce deliveries and am thus posting a recipe I made way back in week 4. While banana bread is probably my favorite quick bread, I look forward to making this zucchini bread every summer. Spiced with cinnamon and sweetened mostly with brown sugar, this moist seasonal bread makes a wonderful addition to breakfast coffee or afternoon tea all summer long. It takes no time to make and, when prepared in mini loaf loaf pans, makes a nice gift as well.

Week 4
1¼ pound bag of pea tendrils
1 head green butterhead lettuce
1 crown broccoli
2 small zucchini
1 bunch scallions
1 head green or red leaf lettuce
1 kohlrabi root
1 quart strawberries

Zucchini Bread
Yield: 1 large loaf or 3 mini loaves

a scant 2 cups (8 oz.) flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 tsp. cinnamon
1 tsp. kosher salt

1 cup light brown sugar
½ cup granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, lightly beaten
2½ cups grated zucchini

Preheat the oven to 350˚F. Grease loaf pan or pans. Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pans. Bake until toothpick comes out clean, about 35 - 45 minutes for mini loaves, and 45 minutes to 1 hour for a standard loaf pan.