Zucchini Bread from the Ancient Spice Routes




Can you smell that aromatic bliss steaming from my oven through your computer screen?  It’s zucchini bread.  Not the kind that garners up memories of “The Brady Bunch” from the 1960s.

This zucchini bread has ancient aroma, the kind that when you bake it magically makes anyone do whatever you ask of them for just one piece.

It has a mix of spices in opulent quantities.

It has a secret oat taste, hidden in powder form.

Hints of extra sweetness come from a combination of brown and white sugar.

Printable Recipe: Zucchini Bread from the Ancient Spice Routes

Start by preparing three key ingredients: oats, nuts, and zucchini.

First- the oats.  Pulverize the oats in a food processor or blender.  Until they become a flour-like texture, like this.People will be able to taste the oats, but not see them, prompting lots of, “What is that flavor?”  To which you may feign not hearing, give a mysterious femme fatale look of knowing but not telling, or shamelessly go on about a little ol’ cooking blog called Life…delicious.

Second, the nuts.  We’ll need them toasted.  This will bring out their nutiness.  Use your stove to cook them in a small fry pan over low heat.  Occasionally stir them.  After about 5 minutes, they should turn a brown-toasted color and emit a nutty aroma.  Remove them from heat and set aside until we need them at the end.  Sorry, forgot the photo.

Third, the zucchini.  We need to remove the excess water or your bread will be mushy.  We want light and airy, not mushy.  You have 2 options: the hard way or the lazy way.

The hard way- use a hand grater.

The lazy way (a no-brainer for me)- your food processor with a grater attachment.The hard way takes maybe 10 minutes.  The lazy way, less than 10 seconds.

Place 2-3 paper towels on your counter.  Spread the grated zucchini in a single layer over the paper towels.Then layer another set of paper towels and press to soak up the water, there will be a lot.OK, now we can get the party started.  We’re baking.  Baking means dry and wet ingredients.

Dry:Plus the spices.and the ground up oats.Mix to combine.

Wet ingredients 2 teaspoons vanilla extract, 3 large eggs, 1/2 cup canola oil, zest and juice of 1 lemon.Mix to combine.

Marry the wet to the dry. 

Stir with a rubber spatula until just barely combined.

Now fold in the zucchini and the nuts until, say it with me now just barely combined.Line loaf pans with parchment paper; it makes life easier when you take out the bread.  Or you can use cooking spray.  Or you can use silicone loaf pans.  Or you can be diplomatic and do “E: all of the above.”  Fill only halfway; this will expand.

Bake at 350 for 30-40 minutes until a toothpick inserted comes out clean.Need another zucchini recipe?  They just keep coming out in the garden.
Try Zucchini Curry.


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