See? Not a veggie in sight. They’re in there though… hiding. Under their zucchini-type invisibility cloaks… passed down from their squash ancestors as part of the Zucchini hallows. Oh jeez. I obviously have Harry Potter on the brain… not my fault the last movie is tonight at midnight! And yes. I will be dressed up. Maybe if I could coerce Snape into eating some bread, he’d come hang out with me?
Not only that… but the veggies in question are organically homegrown in my yard! Which means that this bread is local (ish) and totally organic. Wheee! Even more excuses to consume
the entire loaf a slice.
Due to an excess in the realm of zucchini production, I wanted to make something out of it, rather than eat yet another steamed/sautéed/grilled/whatever yellow squash. Case in point:
Too bad I don’t know a recipe for green bean cake… hmm. This might have to be the next project.
Back to zucchinis: This is one of the best zucchini breads I’ve ever had! It’s soft and moist, AND it’s pretty. It’s also fairly healthy as is, although I made a few modifications (ie whole wheat pastry flour and reduced sugar).
Marbled Zucchini Bread
Adapted from Allrecipes via 6 Bittersweets, here
Lightly grease a 9 by 5 inch loaf pan. I like to use coconut oil for this.
In a smallish bowl, stir together:
1/4 cup olive oil
2 T plain yogurt (I used Straus Organic European style… it’s local!)
3/4 c sugar
1 1/2 cups grated zucchini or yellow squash–mine happened to be the latter.
1/3 cup water
1 teaspoon vanilla extract
In a separate largeish bowl, sift together:
1 2/3 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
few pinches of ground cloves and nutmeg (I opted for a grind of fresh nutmeg and no cloves– it’s up to your preferences)
Add the wet ingredients into the dry and stir until just combined. Pour half the batter into your prepared loaf pan.
Add 3 tbsp of unsweetened cocoa and 1/3 c chocolate chippies to your remaining batter, and stir until combined. Pour the rest of this chocolatey goodness into the pan, and pop it into the oven. Bake for about an hour until a tester comes out clean (mine was exactly an hour). Cool for 10 minutes in the pan, and then remove to a cooling rack. If, like me, you accidentally leave a bit stuck to the pan on the bottom… gloat. You get extra ;)
Slice. Eat. Go to gastronomical hidden veggie heaven.