Читать книгу The Clueless Baker - Evelyn Raab - Страница 22

Unpretentious Zucchini Bread

It’s not easy being green. The gentle zucchini, too often the butt of callous jokes, doesn’t deserve such mockery. How can we help this humble vegetable develop a true sense of self-worth in this cruel world? Turn it into a simple but delicious bread — that’s how.

2 cups (500 ml) all-purpose flour

¾ cup (175 ml) brown sugar

2 tsp. (10 ml) baking powder

½ tsp. (2 ml) baking soda

½ cup (125 ml) vegetable oil

¼ cup (60 ml) milk

1 egg

1½ cups (375 ml) coarsely grated zucchini (about 2 small-ish ones)

½ cup (125 ml) chopped walnuts

1 tsp. (5 ml) grated lime or lemon zest

Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

In a large bowl, mix the flour, brown sugar, baking powder and baking soda.

In another bowl, whisk together the vegetable oil, milk and egg.

Add the egg mixture to the flour mixture and stir just until the ingredients are moistened. Now stir in the zucchini, walnuts and lime or lemon zest, and mix until everything is evenly distributed in the batter. (This is a very thick batter — but that’s okay. The grated zucchini will release moisture as it bakes.)

Dump into the prepared loaf pan and bake for 55 to 60 minutes, or until the top is golden brown and it passes the toothpick test.

Remove loaf from the baking pan and let cool completely before slicing. If you can possibly resist eating it immediately, it actually improves wrapped in foil and left to sit overnight.

Makes one 9 x 5-inch (23 x 13 cm) unpretentious loaf.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.