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Zucchini Loaf

So, I’ve found myself on a bit of a staycation this week. Some unexpected time off from work has me with a bit too much time on my hands than I typically like. For someone who has a hard time doing nothing and sitting still, this gift of so much unstructured time has me making lists of “productive” things to do, then getting frustrated by my indecisiveness over how to spend my time. For example, so far today, I have bread dough resting in the fridge which will later become baguettes, zucchini loaf made, and have gone for a run. Fortunately there is the distraction of the Olympics that pulls me onto the couch every so often. The good thing is that I anticipate a lot of baking to be done this week :)

I like this recipe because its a little more….wholesome, containing spelt flour and less oil and sugar compared to its cake-like cousins. I love making loaves like this because there is a delicious and somewhat healthy reward for the minimal time spent. On the other hand, some of my other favorite things to make are complex, multi-stage processes but for different reasons.

Zucchini Loaf

Adapted from The New York Times

250 g (2 cups) spelt flour (whole wheat pastry would also work)

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp freshly grated nutmeg

1/4 tsp salt

75 g (1/3 cup) safflower or sunflower oil

3 large eggs, lightly beaten

75 g (1/3 cup) brown sugar

50 g (1/4 cup) milk

1/4 tsp vanilla powder (or 1 tsp vanilla extract)

1 cup (250 g) zucchini, grated

1/2 cup chocolate chips and/or walnuts (optional)

1. Preheat oven to 350 F. Grease a 9X5″ loaf pan and line with baking parchment

2. In a small bowl whisk together flour, cinnamon, baking powder, baking soda, nutmeg, salt and nuts/chocolate (if using)

3. In a larger bowl, combine eggs, milk, oil, brown sugar, vanilla and zucchini.

4. Fold dry ingredients in the wet. Don’t overmix! Fold until the flour disappears. Scrape batter into prepared pan.

5. Bake 50-55 minutes or until a skewer inserted into the center comes out with moist crumbs stuck to it.

6. Remove from pan and allow to cool (I hate this part!!!!) until it is able to slice and enjoy!


What to do with leftover zucchini? Next up, zucchini chocolate chip cookies!!

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