Hey dear friends,
I've been putting off writing to you for sometime. I felt my voice needed to listen for a while. So let's start again. How are you friends?
Surrender seems to be the "new normal". Surrender to chaos, to the unknown, to the illusion that there was ever a sense of control. It's been a season of loss and grief. Of loved ones around me gone, of the ones I've never met like Breonna Taylor and George Floyd gone too. To the many hundreds of thousands touched by the ever growing Pandemic, gone. I have no wise words to give, but I'm with you friends.
Part of our everyday chaos is the work from-home distance learning juggle. I have no idea how our teachers do this? Still in awe of them. Some Days go great. Other days a total shit show. The house is always full of messes at every corner. Once again, I've uploaded the Math test to the Literature section. Or forgotten to upload the homework completely! Each time I kick and scream right after knowing the teacher wants me to "get it together". To just upload homework to the proper "google classroom file". I ask for his forgiveness once again, because I know I messed that one up, not the kids.
When it comes to cooking, things have been far from picturesque. Life is FULL, there are days we have dominos pizza. Or I miss that farmers market run. What I have discovered is double batch baking, bulk soups, stews and stocks. They get us through the weekly lunches and dinners. I find it therapeutic to repeatedly CHOP and mirepoix. Over and over again. Bringing any rage from the current state of affairs to that cutting board, at least I can control that! Try it, it really helps.
This Zucchini bread has charm, if you add chopped chocolate you have a sweetness for breakfast. If you're into walnuts, adding those gives the bread a real bite with a hint of savor. Making two loaves, you are WINNING at LIFE. Or better yet, freeze one for next week, and give it to your neighbors.
Whatever you choose, let's get baking.
PPS Tell me if you make this bread. I'd really like to hear from you. xo
GF ZUCCHINI BREAD makes 2 loaves cook time 45-55 min
INGREDIENTS:
- 2 8-x4 in loaf pans
- 1 ½ POUNDS (3 medium zucchini) UNPEELED + GRATED ON BOX GRATER. SQUEEZED + DRAINED OF WATER.
- 3 ½ CUPS ( 447 g) GF ALL PURPOSE FLOUR ( I used KING AURTHOR BLUE BAG)
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp fresh ground ginger
- 2 tsp kosher salt
- 1 tsp baking soda
- 1 ¼ tsp baking powder
- ¾ cup (165 g) packed dark brown coconut sugar
- ¾ CUP (151 g ) organic cane sugar
- ½ CUP (118 ml ) GRAPESEED OIL
- ¾ CUP (142 ml) EVOO
- 4 large eggs
- 2 tsp vanilla
- turbinado sugar for dusting
- 1-2 TBSP Pepita seeds for topping
- Non- stick spray
- Parchment Paper
DIRECTIONS:
Preheat the oven to 350F degrees. Spray your loaf pans with non-stick spray and line with parchment paper.
If you haven't already, prep Zucchini. Sprinkle a pinch of fine sea salt over the zucchini. Set aside in a bowl covered with a paper towel to release excess water. Whisk together your flour, soda, salt, spices and baking powder. Set aside.
In another bowl, whisk together your sugars, oils, and vanilla. Add in the eggs, whisk one in at a time. Then whisk until all is incorporated, and no lumps are present.
Drain out your Zucchini, squeeze as much excess water out of it as you can. Add zucchini to eggs/sugar mixture. Whisk until incorporated.
Slowly add your dry ingredients to wet in fourths. Using a wooden spoon or spatula, incorporate the ingredients until fully combined and there are no dry areas. Be sure to scrape the bottom.
Divide batter evenly into prepared baking pans, sprinkle with turbinado sugar and pepitas. Bake for 45-60min. rotating once. It's done when it's golden, and a toothpick comes out clean. Cool completely on cooling racks. Then wrap loaves in and plastic wrap and eat the next day for a deeper flavor.
