Seconds Please: Zucchini Spelt Bread

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I feel like every post has become an "Im bacK!" post. Apparently its the fault of the migrant lifestyle I've become accustomed to. I just cant seem to stay put, now can I? I even found myself planning my next move before I returned home to California, from family vacation.... where I leapt to after camp counseling in Monterey, and that's what I did when I got back from Paris. I mean, I need to get a flippin grip. So, I'm trying something new... I'm just here in Stockton, Not somewhere in my next 20 adventures, but just here. And there is nothing that brings me back to the right now with a smile on my face like baking. And my garden. Any maybe goblets filled with jewels. So, when I can incorporate 2 out of 3 into a recipe, I barely recognize that there is still a world happening outside of my kitchen.

This recipe is one of my favorites Ive put together in a while. It is pretty multifunctional; working as a breakfast item, an afternoon tea snack, or a light dessert....or not so light dessert when some people (maybe me, maybe not me) pair it with Haagen Dazs ice cream. I have so many monstrous zucchini squash in my backyard that there wasn't any way they were escaping the oven in a bread form. And everyone just loves it when you can tag on a veggie in the title of a sweet bread. I guess it lowers the guilt factor? And nothing says summer better than fresh zucchini and well, I just love it. I hope you like it too. Take it to the beach. or a picnic. Or ship it to one of your pals that you wish you were at the beach with.... or hell, even a picnic.

Zucchini Spelt Bread It Is!
inspired by Silver Palate Cookbook

makes 1 delicious loaf

I started the way I start most baking experiments, with a fairly simple base recipe, and then changed everything I possibly could. I decided to make this one with spelt flour because I think its absolutely delicious. And if you ask me, it completely makes this bread what it is.... and that is glorious.

oil/butter for the loaf pan
3 eggs
3/4 cup oil
1/2 cup milk
1 cup cane sugar
1/2 cup UNpacked natural brown sugar
1.5 teaspoons vanilla
2 cups grated unpeeled raw zucchini
1 cup spelt flour
3/4 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1.5 teaspoons cinnamon
1 cup walnuts, coarsely chopped
3/4 cup raisins (I didn't add them by request... but I really wanted to. Why don't raisins get any love?)
Sea Salt and Coarse Sugar to top it off

OK. Pretty simple recipe. Go ahead and preheat your oven to 350 degrees. If you are from Europe I am not providing conversions so use google.

Oil a rectangular loaf pan. Beat the eggs, oil, milk, vanilla, and sugars until combined and slightly thick. Fold in the shredded zucchini.

In a separate bowl sift together the flours, baking soda and powder, the glorious salt, and cinnamon. Add to the wet mix and stir until all is nice and combined. Fold in your walnuts and raisins. I'm guessing chocolate chips wouldn't be a bad call either. Instead of the raisins that is. But, oh so not necessary. Pour batter into the oiled loaf pan et voila! The zucchini is about to meet its fate dans le four!

I almost forgot my favorite part. Sprinkle just a TEENSE of sea salt and turbinado sugar on the top of the bread before it goes in the oven. Its too good. Just be careful with the salt. A little bit makes it amazing, but too much kills it. I would aim for about 1 teaspoon if not less.

It takes about 50 minutes in my oven, but it generally bakes things rather fast. Stick a knife in the middle and if it comes out clean, the bread is done. Enjoy...

Music Pairing
"SummerTeeth" by Wilco.

Its Summer. Nuff said.


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