In just a little over a year, the proof of this book's worth is evidenced by the number of sticky/flour-y/and stained pages already mucking up the book.
The only two recipes that haven't gone well were the chocolate chip cookies. David said they lacked something -- butter flavor once, a brown sugar depth another time -- and he's always right about chocolate chip cookies; the other recipe that recently failed was Chicken Tikki Masala. It was tasty, and David liked it, but I felt it had twice the amount of fresh ginger and cardamom. I had our neighbor Jalpa taste it. She is Indian-American and a good cook, so she was able to identify the problems.
Anyway, the recipe for zucchini bread was not only delicious, but beautiful. Other breads took on a dark tone, but this one was bright yellow and green. The process was lengthy -- shredding the zucchini and letting it drain -- but worth the effort, and I used the juice in some spaghetti sauce. The zucchini monster I used was larger than New England Patriot Teddy Bruschi's forearm, so it made two large loaves. I added the olbigatory chocolate chips to David's loaf and kept mine pure (no nuts, even, though they would've been good).
Zucchini Bread Recipe
- 2 cups all purpose flour, plus more for dusting pan
- 1 lb zucchini, washed and dried, cut into 1-inch pieces
- 3/4 cup sugar
- 1/2 cup pecans or walnuts, lightly toasted (optional)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 2 large eggs, beaten lightly
- 1 tablespoon lemon juice
- 6 tablespoons butter, melted and cooled
- Preheat to 375. Grease and flour 9x12 loaf pan.
- Shred zucchini with 2 tablespoons sugar in 12-15 one-second pulses. Transfer mixture to colander over bowl and allow to drain 30 minutes. (You can also shred with box grater.)
- Mix flour, nuts, baking soda, powder, and salt in bowl.
- Whisk together remaining 1/2 cup + 2 tablespoons of sugar, yogurt, eggs, lemon juice, and melted butter.
- Squeeze zucchini with towels, and stir in yogurt and flour mixture until just combined.
- Add to loaf pan and bake 55-60 minutes until golden brown and knife comes out clean.
A couple weeks ago, I made this quiche and added zucchini to offset the bacon. (Yum, bacon.) It also looked prettier that way -- especially after adding more fresh herbs and our cherry tomatoes.
How food looks is almost as important as its nutrition.