This is a story of a transition in our household, both in the way we eat and in the way Naomi perceives food.
Naomi and I made Zucchini bread together. We have reached the point in our CSA lives where we can really no longer keep up with the amount of vegetables arriving into our lives, and need to begin to cook in bulk, freeze in bulk and eat in bulk. The eating in bulk may prove to be the most problematic, if only because I have no desire to purchase new suits for the High Holy Days.
So, we grated and measured and mixed. We stirred and greased, poured and baked. Thanks to my new baking powder (and a reminder from Joy the Baker), our breads rose beautifully. Thanks to America's Test Kitchen, they tasted delicious. And, thanks to Naomi and I, we had a family breakfast all ready for Dave's day off.
So, we wake up Wednesday morning (the wonders of a restaurant schedule). I try to encourage Nomi to come downstairs to eat breakfast by saying, "Remember, baby? We made Zucchini cake for breakfast!"
Slumping down to the floor in despair, my wise three year old cries, "But we can't have cake for breakfast! There is too much sugar in it!"
I blame Sid the Science Kid.
Leah and Nomi's Zucchini Cake
Adapted from America's Test Kitchen
4 small zucchini, ends trimmed Note: if using large zucchini, aka zucchini bats, slice lengthwise and scoop out centers. Total, you should have around 4 cups of grated zucchini.
4 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground allspice
1 tsp salt
1 1/2 cups white sugar
1 1/2 cups brown sugar
12 T unsalted butter, melted and cooled
4 large eggs
1 6 ounce container of Fruit on the Bottom Yogurt - we used Dannon Blueberry
2 T Fresh Lemon Juice
1. Adjust oven rack to the middle position and heat the oven to 350 degrees. Grease two large loaf pans. Shred zucchini using the large holes of a box grater (or food processor) and press between paper or dish towels to remove excess moisture.
2. In a large bowl, whisk together the four, baking soad, baking powder, cinnamon, allspice and salt. In a medium bowl, whisk together the sugar, melted butter, eggs, yogurt and lemon juice until smooth. Gently fold the wet into the dry until just combined - do NOT overmix. Think muffins.
3. Scrape the batter into the prepared pans and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 1 hr, rotating the pans halfway through baking.
4. Let the loaves cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hr before serving. Share and enjoy.