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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