Nancy called out from our front door, “Helloooo,” to see if we were home. When we answered her, she headed back out to her car to get a grocery bag full of goodies, then headed back up the sidewalk with her present: a bag of fresh squash. She apologetically explained the big, fat squash in the bag; it was for zucchini bread. So that was exactly what I did with it yesterday afternoon.
The squash was so enormous that I only used half of it to do a double batch of zucchini bread. I tried to give the remaining section of the green monster to Mary Jane, next door, since she also likes to make zucchini bread, but she had plenty, so it’s in my fridge for another double batch.
Mary Jane makes a super-yummy dessert bread, but the recipe that I have is a true vegetable bread with onion and parmesan cheese, and it was my recipe that I was eager to use, since I hadn’t made it yet this season.
Ummm…I’m a batter-taster, (and no, I haven’t died yet from eating raw eggs mixed in dough, but I also haven’t served breads in this uncooked form to any guests, so a big sigh of relief can be breathed at this point) and the squash mixture was exactly as I’d remembered it–light, almost fluffy in texture with a delightful hint of onion subtly blending with the parmesan–and so I had to have several tastes. Just to be sure. You know how that goes. Or maybe you don’t. But no matter. If you’re curious about the bread or if you are a closet taster who wants to have this same experience, just follow the directions below:
Tea Time Zucchini Bread
1 1/2 cups shredded, unpeeled zucchini
3 cups flour
5 tsp baking powder
1/2 tsp baking soda
4 T sugar
4 T grated Parmesan cheese
1 cup yogurt or milk
6 T butter, melted
2 eggs, lightly beaten
3 T grated onion
Preheat oven to 350 degrees. Lightly grease 2 8 x 4 ” pans.
Mix all ingredients together. Bake 45 min’s or till done.
Best served warm, but our guests seemed to like it just as well not so warm, which was what it was since their arrival was a little later then they’d planned. In fact, they liked it so much that she wanted the recipe. I promised her a blog post, so Annie*, here you go! Now you can make it at home!