Ah, summer. One of my favourite things this time of year is shopping at the Farmer's Market on Friday mornings. By now, in late July, all the stands are loaded with fresh, colourful fruit and vegetables and the air fairly zings with the pungent scent of basil. It feels good to support local growers while stocking my pantry with feasts for a week....more
Believe it or not, yesterday was National Zucchini Bread Day. Cooks all across America spent the day revelling in the joys of baking a sweet bread using a common green vegetable. So I present my recipe for zucchini bread with the unexpected ingredient of prunes. The prunes add natural sweetness. And even people who hate prunes won't be able to detect the presence of the prunes in this bread....more
Zucchini can be a garden vegetable that doesn't get much respect this time of year. In fact, coming up on August 8 is Sneak Some Zucchini Onto Your Neighbor's Porch Day, a yearly holiday for anyone trying to deal with an overabundance of zucchini from the garden. Giving away zucchini may be a good solution, but personally, I'd suggest making zucchini bread, one of the most delicious ways to turn too much zucchini into a good problem to have.
I’ve been unable to make much zucchini bread this season, which is terribly sad since it freezes really well and can be made in a zillion delicious varieties and all things being equal is a pretty healthy dessert option. Today however the stars aligned and I was able to knock out a few batches of zucchini bread with the last of the summer squash from the farm.
My recipe eats up a good amount of zucchini, uses 100% organic whole grains, is lower in fat than traditional recipes, and is wheat free, dairy free, and soy free (it is not gluten free or sugar free, and if you add in chocolate chips, all bets are off).