I got some really fresh,
local organic, zucchini at the market yesterday.
I made this bread with it, packaging some of the slices, and some additional small heart shaped loaves, for a bake sale. It tastes really good with cream cheese.
Zucchini* Bread (*Cucurbita pepo)
3 ½ cups flour
2 large zucchini, grated (2 ½ c)
1 t salt 1 C sugar
2 t baking powder 4 eggs
½ t baking soda ½ C oil
½ t ground cinnamon 1 C toasted chopped pecans
½ t ground nutmeg
Preheat oven to 350°. Grease and flour 2 loaf pans. Mix together flour, baking powder, salt, baking soda, cinnamon & nutmeg. Combine zucchini, sugar eggs, and oil in a large bowl. Mix well. Stir dry ingredients into zucchini mixture just until combined. Toast nuts in a hot oven for 8 min., tossing often. Let nuts cool and fold into mixture. Transfer batter to loaf pans. Bake 50 -55 min., then remove bread from pans and cool on racks. Makes 2 loaves.
This past week, our fruit CSA gave us lots of peaches, so Chuck wanted to make a peach pie. He used his dear aunt Elna's recipe for the pat-in crust (no rolling necessary.) He blended in the soy margarine with the flour and egg, sliced the peaches and mixed them with sugar and lemon juice, patted the dough into a long baking dish, put in the peaches, flattened little pieces of the dough to put on top, dotted with butter, and baked. It was delicious!
