The weather lately has been so perfect it’s kind of unbelievable. I was led to believe that Daly City was the foggiest place on Earth and I would never see the sun, so the fact that it’s been in the low 70s and sunny for the past week or so makes me deliriously happy.
I’ve been doing okay with the fact that I’m no longer running, but Sunday morning was not easy. Mike ran a 5K in Golden Gate Park, and between the perfect weather and beautiful course, it kind of killed me a little bit to be stuck on the side taking pictures. I love the energy at races, even small ones like this… definitely something you DON’T get from doing the elliptical at the gym every day. (Honestly, as much as I miss running, I’m just happy I can still work out, even if the elliptical is totally lame).
I’ll be back out there soon enough.
I am starting to accumulate a bunch of different kinds of flour. It’s not really a bad thing, but my cupboards are FULL and we are moving in 11 days. The usual suspects, cake flour, whole wheat flour, bread flour, and all purpose are being crowded out by stuff like garbazno and spelt flour (and I need to make room for coconut flour, which I’ve heard so many good things about). Um, can I use the word flour a few more times?
Spelt flour is one of my favorite substitutes for all-purpose because it isn’t too dense so a 1 to 1 sub is easy, and I like the slightly nutty flavor it adds. I think it may be slightly more nutritious, too, which is always a bonus. For a bread like zucchini, which isn’t too exotic or exciting, it adds a little something extra that just plain flour doesn’t.
This recipe originally came from Cooks Illustrated, which I know doesn’t really appreciate having its recipes altered. I really liked the changes I made though… I decreased the sugar and subbed sucanat for half of it, and added some cinnamon. Bridget recommended scaling down the fat and replacing half of the butter with canola oil, and it worked beautifully. Draining the liquid out of the zucchini is completely brilliant because it keeps the bread from getting too soggy.
(adapted from The Way The Cookie Crumbles)
2 cups spelt flour, plus more for dusting
1 pound zucchini, washed and dried, ends and stems removed, cut into 1″ chunks
1/4 cup evaporated cane juice or granulated sugar (+ 2 Tbsp for mixing with zucchini)
1/4 cup sucanat
½ cup toasted walnuts, roughly chopped
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ cup plain yogurt
2 large eggs, beaten lightly
2 tablespoons butter, melted and cooled
2 tbsp canola oil
Preheat the oven to 375 and grease an 9″ x 5″ loaf pan. Dust with flour and shake out excess.
Put the zucchini chunks in the food processor with 2 T sugar and pulse until coarsely shredded. Put in a mesh strainer and drain for 30 minutes.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon and toss with the walnuts.
In a separate bowl, whisk together the eggs, sugars, yogurt, melted butter, and oil.
Squeeze any remaining liquid out of the zucchini, then mix into the egg mixture and stir well.
Stir the wet ingredients into the dry ingredients, stirring gently until all traces of flour disappear. Pour into prepared pan and bake until a toothpick comes out clean, 50-60 minutes.
Cool in the pan for 5-10 minutes, then turn out of the pan and cool completely on a wire rack.