» Meet 
Ah, the zucchini problem.
Anyone who's ever planted zucchini knows that it likes to grow, grow, and grow some more, until you have so much zucchini that you can't give it all away.
Zucchini bread is the classic answer to that problem, since it typically takes anywhere two to five cups of shredded zukes for a loaf. I like some zucchini breads, but I find most of them to be very heavy, so I've been trying to create a lighter version that's not as sweet as the usual ones, perhaps jazzed up a bit with some spice.
I think I finally hit it. It's made in a cast-iron pan with LOTS of grated zukes (seven cups) and a combo of mustard powder, ancho powder, ground ginger, and ground cardamom. It's so light it almost floats! And it has a nice tang -- it's especially good toasted, with a hot cup of chai.
Spicy, Floaty Zucchini Bread
7 cups grated zucchini ( a food processor works well here)
2 cups flour
2 teaspoons baking soda
2 tablespoons mustard (powdered)
2 tablespoons powdered ginger
1 teaspoon ancho powder (or chili powder)
1 teaspoon freshly ground cardamom
1 teaspoon salt
3 eggs
1 cup brown sugar
2 teaspoons vanilla paste or extract
½ cup (1 stick) melted butter
1) Spread the grated zukes on a baking sheet, salt them liberally, and set aside for about 10 minutes while you do the next steps.
2) In a medium bowl combine the flour, baking soda, mustard, ginger, ancho powder, cardamom, and salt, and mix. Set aside.
3) Preheat oven to 350 and butter a large, high-sided cast-iron pan (chicken fryer) liberally. Place the pan inside the oven to preheat.
4) Beat the eggs on high speed for about a minute, and add the sugar. Beat thoroughly, then add the vanilla, beat a little more, and add the butter.
5) Add the zukes to the eggs and mix gently with a rubber spatula. Add the flour mixture to thoroughly incorporate, but don't overmix. Spoon into the pan and bake for 40 minutes, or until an inserted toothpick comes out clean. Remove and let cool for a bit on a rack.
My new book is finally ready! You can get a personalized copy from me, through your local bookstore, or online.
15 Comments
LEAVE YOUR COMMENT
You must sign in to leave a comment