Fine, I'll admit it. I've perhaps made just a few CSA things that didn't turn out so great. The cumin-yogurt dressing salad that made me cry it was so cumin-y. The escarole pasta (which only needed about thirteen extra ingredients to make it edible -- turns out you can make any pasta into a meal with crushed red pepper flakes and lemon juice). But most depressing has been, as everyone else discusses, the zucchini creations. Santosh successfully made an excellent zucchini-lentil (daal) dish, but he was silly and posted it as a 'comment' in Jen's PS: Zucchini post rather than creating a blog post all of his own. (I'm trying to guilt him into posting in the near future.) But my two prior zucchini attempts both wound up the same: moldy. According to Jen, zucchini is super moist and so, despite the fact that I covered both zucchini bread #1 and zucchini brownies with plastic, they turned into an even greener pile of mush within days on my kitchen counter.
Long story short, because (surprise) we got zucchini again this week, I told myself that I would not only find a better zucchini bread recipe, but that I would store it in the fridge to avoid it turning into penicillin. And what I created by combining two recipies was, might I say, delicious. Here's what I did:
- Preheat oven to 325, butter and flour a 9x4" loaf pan
- Combine 2 cups flour, 3/4 cup sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp allspice
- Separately, combine 2 eggs, 1/2 cup veggie oil (YES, oil makes this better, it's true), 1/2 cup plain yogurt, 2 tbsp lemon juice
- Add wet ingredients to dry ingredients
- Toast 1 cup walnuts, then chop and add to batter
- Grate one medium zucchini (there it is!) and add to batter
- Scold self for eating raw batter for fear of new deadly E. coli virus (Whatever, it's only in Germany, right? RIGHT?!?)
- Bake for about 1 hr 15 min (and at the end I threw some raw sugar on top to make it extra crunchy; and besides, despite the fact that this recipe involved yogurt, it also involved oil, so who are we kidding this wasn't going to be particularly healthy)
- Separately, combine 2 eggs, 1/2 cup veggie oil (YES, oil makes this better, it's true), 1/2 cup plain yogurt, 2 tbsp lemon juice
- Add wet ingredients to dry ingredients
- Toast 1 cup walnuts, then chop and add to batter
- Grate one medium zucchini (there it is!) and add to batter
- Scold self for eating raw batter for fear of new deadly E. coli virus (Whatever, it's only in Germany, right? RIGHT?!?)
- Bake for about 1 hr 15 min (and at the end I threw some raw sugar on top to make it extra crunchy; and besides, despite the fact that this recipe involved yogurt, it also involved oil, so who are we kidding this wasn't going to be particularly healthy)
Serve with beer while studying for internal medicine qualifying board examinations on August 12th.
Subsequently forget what you've studied that night. Have more zucchini bread for breakfast, re-study cardiology chapter.
Subsequently forget what you've studied that night. Have more zucchini bread for breakfast, re-study cardiology chapter.
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