Peg’s Favorite Zucchini Bread

September 25, 2011 § 2 Comments

The humidity that hangs crippling fall’s crisp coolness might not inspire you to turn on the oven, but those few zucchinis that linger on your counter may. After harvesting a full summer’s bounty of delicata & butternut squash, I pulled the last & final zucchini from the ground before stripping the garden bare (well almost, the eggplants are still hanging in there).

This recipe is special; it’s tried & true. It was given to me by Peg, a wise friend who has seen it all. Peg is spunky, creative & extremely thoughtful- after a conversation about what to do with lots of zucchinis, she took the time to write out her entire recipe with coordinating pictures.

I’ve modified the recipe a bit, but the outcome is still the same earthy cake-bread that promises to please. Although it’s sweet, this whole wheat & quinoa based bread is truly nourishing. If coconut oil isn’t in your pantry, organic canola oil works almost as well. The crunchy topping that forms from the cinnamon-sugar sprinkled on top makes this my favorite way to eat zucchini.

Peg’s Favorite Zucchini Bread

1 cup whole wheat pastry flour,  ½ cup quinoa flour,  ¾ tsp baking powder,  ½ tsp baking soda,  ½ tsp sea salt, tsp cinnamon,  2 eggs,  ¾ cup unrefined coconut oil,   2 cups zucchini, shredded,   ½ cup brown sugar, ½ cup roasted cashews, chopped &   3 Tbsp cane sugar

Preheat the oven to 350 degrees Fahrenheit & grease a loaf pan with coconut oil. Shred the zucchini in a food processor. Mix the 1 tsp of cinnamon with cane sugar & set aside.

Combine flours, baking powder, baking soda, sea salt & cinnamon in a medium bowl. In a large bowl beat eggs & brown sugar until fluffy, then fold in the shredded zucchini & the nuts.

Add the dry ingredients to the egg mixture & fold until well fully blended. Pour the mixture into the greased loaf pan & sprinkle the cinnamon sugar mixture on top. Bake for 40-45 minutes until the middle is dry. Let it cool completely in the pan, then slice & serve.

This bread freezes wonderfully. I “butter” it with coconut oil then quickly pan fry it until the outer edges are slightly crunchy. Enjoy!

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§ 2 Responses to Peg’s Favorite Zucchini Bread

  • paul says:

    So anyway I just have to say that “the same earthy cake bread” promises to become one of my favorite phrases in the near future. It could be describing zucchini bread…but I’m really digging the metaphorical possibilities as well!…:) Great pictures on the recipe! And the cinnamon sugar ‘crust’ with the pinch of sea salt and buttered with coconut oil sounds pretty alright too. Nice work by Peg and Ms. Absolute Ambrosia.

  • I’m still getting the Slow Food emails from URI, and I love your humor in them. I have a giant zucchini sitting in my basket from the farm. I know just what to do with it now!

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