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Sunday Bread - Zucchini Bread for Occupy DC

by: Something The Dog Said

Sun Nov 13, 2011 at 06:55:50 AM PST


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Happy Sunday Bread Heads!

This week we're still doing recipes that I have been carting down to the Occupy DC folks. Things have changed for the better in the camp's kitchen this week. They totally reorganized it, putting all of the food prep area in the back, segregating the storage areas for donated food and generally making it a more professional style operation.

All of this is good news for the folks who are feeding the occupiers and the occupiers themselves. They are also starting a news letter and you're donations will be highlighted. Just so you know here is what has been delivered to Occupy DC through your donations:

40 loaves French bread
200 Peanut butter cookies
200 Oatmeal Cookies
120 Chocolate Chip Scones
120 Oatmeal Raisin Scones
30 loaves Pumpkin bread
230 Peanut butter cookies
30 loaves Zucchini bread

We are down the 100 dollars in the fund, which should cover another three deliveries. If anyone would like to donate or donate again, you can do say at Paypal using the egnorbill@gmail.com address.

This weeks recipe is going to be the Zucchini bread that was delivered yesterday. Though this is still a quick bread is not as cakelike as many of the recipes you'll find out there. It comes to me via one of my Mom's friends and has been a staple of our holiday baking and giving for years. It also is more nutritional than a cookie but still has a good sugar hit which is the request that I got from the folks in the Occupy DC kitchen.

So, let's bake!  

Something The Dog Said :: Sunday Bread - Zucchini Bread for Occupy DC
Zucchini Bread

Ingredients:

1 cup sugar
½ cup vegetable oil
2 eggs
2 cups peeled and grated zucchini (two or three of the squash will get you two cups)
2 teaspoons lemon zest (about half a lemon's worth)
1 teaspoon vanilla extract
3 cups all purpose flour
2 teaspoons backing powder (if you are making this recipe over 5,000 feet reduce this by half)
1 teaspoon baking soda (again, if you are baking over 5,000 feet reduce this by half)
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¾ cup chopped walnuts (this is optional)

Baking Pans - For a mass bake like this I used 5"x 3" pans because I could get 3 mini-loaves out of each batch, or you can use 1 9"x 5"  loaf pan.

Method:

Set a rack in the middle of your oven and preheat it to 350 degrees.

Start by peeling and grating your zucchini. If you have a food processor this is a job for that! Though I often find if I am baking only one loaf of this bread that it is not really worth the effort to clean it up. If you are grating the zucchini by hand using a box grater, use the largest size grater. Zucchini have a juice that is supper slippery, so be really careful and take your time. If you have never grated a finger or two, trust me it is an experience you can do without!

Set the grated zucchini aside and in your large mixing bowl or the work bowl of your stand mixer, measure out the oil, eggs and sugar. Beat them together for about 2 minutes using a wire whisk or the flat paddle attachment of your stand mixer.

Add in the vanilla, lemon zest and zucchini. Mix for two more minutes until all the ingredients are well combined.

In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Give this a few stirs with a wooden spoon to mix it all together.

Add the dry ingredients to the wet and mix with a wooden spoon or the flat paddle attachment of the stand mixer until just moistened. Stir in the chopped walnuts  (if you are using them).

Now it is time to put it in your pan(s). For this recipe I have found that even a non-stick pan might hang on to the bread a little too tightly and cause the loaf to rip when you turn it out to cool. To avoid this I recommend that you give you pan a good shot of cooking spray.

Slip the pan(s) into the hot oven and bake for 50 minutes. Check with a toothpick to see if they are done. Insert the toothpick in the middle of the loaf. If it comes out clean and dry the bread is done. If not leave it in the oven for 5 more minutes then check again.

Since this is a quick bread we want to leave the loaf in the pan for 10 minutes before turning it out. Just place the whole thing on a wire rack. Before turning it out run a knife around the edges of the loaf just to make sure it has released from the sides. Turn it out onto a wire rack and allow to cool completely before cutting.

This bread just gets better with time, so if you can stand it, you might wrap it in plastic wrap for a couple of days to get the full mature flavor of the ginger and zucchini.

So there you have it, Bread Heads, a lovely tea or breakfast loaf that is more than just empty calories!

A bit of housekeeping - After way to long and a lot of problems and reversals, the Sunday Bread Cook Book, titled "A Liberal Sprinkle of Flour" will be available Dec 1. I want to thank everyone who has been so patient and note that it going to be out just in time for the holiday gift giving season. So if you know anyone who wants to bake better or just needs more step by step instruction in doing so, this is probably the book for them.

The flour is yours.  

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Thoughts? Comments? (4.00 / 3)
Donations? Emotional Outbursts?  

where are you doing the baking? (4.00 / 1)
Lee

At my house. I am many things, but one of them is an (4.00 / 1)
organizational expert. It takes a bunch more time when you have to do single oven batches and a home oven at that, but if you think it through, stay focused and work the plan it usually does not take more than 3 or 4 hours to crank a delivery out.

The exception is the French bread. I could only get 20 loaves in an 8 hour block so I had to do those over two days.  


[ Parent ]
I have a grains question (4.00 / 2)
have you ever worked with malted wheat flour? Or cracked or rolled malted wheat?

I'm malting 10-15 lbs of hard red spring wheat for beer making, and I was thinking about toasting a little of it and either cracking or rolling it to include in some of my bread. I'm thinking about smoking some of it too. Just a light smoke with apple wood.

Normal people scare me.... But not as much as I scare them.


grain sprouting (0.00 / 0)
grain sprouting resources including bread, from Deconstructing Dinner. I don't remember if the grain was dried or toasted after germination. Neither do I remember if breadmaking involved cracking, rolling, or fine milling. Long time since I checked the resources.

[ Parent ]
You know, I really have not. I just have not been that into (4.00 / 1)
the idea of it. But there are plenty of good books about it out there. I can't really recommend one but I am sure you can get some good advice from some Amish books.  

[ Parent ]
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