9 October 2013

On the cusp

I was wrong.  Autumn has not passed me by.  

I see tree tops dipped in gold, red and orange.  I see verdant and sometimes frosty green foliage laced with sprays of wildflowers lingering for a last farewell to summer.  I see  gorgeous sunrises revealing the little snails and slugs climbing the sides of our building.  I see abundant earthy root vegetables at the market.  I see the apples.  Lots of apples everywhere!  Mostly I see the colours at the cusp of change - slightly timid, not quite explosive yet.   

I've really dying to share this zucchini bread recipe.  It's become a kind of go-to recipe in my home.  And it's not too sweet - it walks a fine line between meal and dessert.  It's been our snack, dessert, and breakfast countless times.  I love it with a smear of butter.  Or honey.  I am sorry to say that I have no idea where the original recipe came from.  :o(  I hope you enjoy it as much as I do!  

ZUCCHINI BREAD (dairy-free)

3 cups flour
1/2 cup oil
2 large zucchini, finely diced (or pureed)
2 tsp baking powder
1 1/2 cups brown sugar
3 tsp cinnamon
2 tsp vanilla
1/3 - 1/2 cup water

Grease and flour two loaf pans.  Mix all ingredients together in a large bowl.  Pour into pans and bake at 350 F for about 45 minutes or until done.  Let cool before serving or storing.  (Stores excellently for months in the freezer!)  Serve warm with fruit, butter, spreads or on its own.  

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