Saturday August 25,2012
We have lived on our property in the woods for a considerable length of time! Over the years we have dedicated a portion of the wooded land to a garden, which has morphed, as we play in the garden making it larger and more regulated. I generally have become the primary keeper of the garden, which is a blend of flowers and vegetables. I develop the beds, plant, weed, play, water, weep and battle insects. The deer amazingly enough do not test the fence. Why should they as they roam everywhere else indiscriminately ravaging plants as they please. We are presently dog-less and while our cat freely explores the property, he does not threaten deer!
Last zucchini, out of frig, waiting
Each new growing season yields varying degrees of success. I believe the most plentiful zucchini harvest was realized in the irregular, haphazard garden design. Oh well. Last year I lost my plants early on to squash bugs… this year my dozen or so plants grew magnificently as I trudged out in the early morning light to scrap off the eggs deposited by the dreaded squash bugs. I abandoned my brother’s concoction of mouthwash & dish soap which stops the bugs dead in their tracks but does adversely affect the leaves over time and concentrated on eggs. There were moments when I resorted to squeezing the persistent bugs to death, in order to exercise my power over them, I was so determined to beat these guys, but you can’t really fool mother nature!!! My zucchini plants were lush, vibrant and huge. yielding fruit and my pleasure. Eventually BER, blossom end rot, or perhaps borers won the battle and one by one the plants fell in on themselves , giving up the ghost. I cannot bring myself to use chemicals so I choose the trial by error method. We might starve!
My last home grown zucchini deserved an inspired finale and an eternal written memory, hence this post. I came across these luscious Zucchini Bread Pancakes posted by Smitten Kitchen but a recipe for Double Chocolate Zucchini Bread, caught my eye from King Arthur Flour, what to do… such a dilemma?? My hardy zucchini could provide enough meat for both recipes, if I reduced each recipe, so VOILA! I preceded to create my last home grown zucchini treats. I was psyched! First I whipped up the chocolate bread so it would bake while I mixed up and then consumed with glee, the light moist pancakes. It reminded me of a long ago family outing for pizza pick up. We placed the order then while we waited, we tootled over to another pizza place to chomp on slices to satisfy our immediate hunger and to sustain us for the 1/2 hour ride home. Yes we were /are crazy. The zucchini bread did last 2 days, it was a small loaf!
Chocolate Zucchini Bread adapted from King Arthur Flour
Yield: 1 8 1/2 x 4 1/2 ” loaf
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp espresso powder, optional
1/3 cup natural unprocessed cocoa
1 2/3 cup unbleached or all purpose flour ( feel free to blend a partial portion of whole wheat if you like)
2 cup shredded, unpeeled zucchini
1 cup semi sweet chocolate chips
Preheat oven to 350° F, lightly grease an 8 1/2 x 4 1/2 ” loaf pan with butter, oil or spray “Pam”
In large bowl, beat eggs, honey, oil, sugar, and vanilla till smooth. Add salt, baking soda & powder, espresso powder ( I did not use), cocoa, and flour, mixing till well combined. Stir in zucchini and chocolate chips. Pour batter into prepared pan.
Bake for 65 – 75 minutes, till loaf tests done with toothpick or cake tester, inserted into center comes out clean. ( chocolate on tester is OK! )
Remove from oven, cool 10 – 15 minutes before turning out onto rack. Cool completely before slicing unless you can’t control the urge to dig in! Store carefully wrapped at room temperature. Lovely!
small loaf, 1/4 of recipe!
dense and delightfully moist
Zucchini Pancakes adapted from Smitten Kitchen … Thanks for the inspiration
Makes 10 – 12 Pancakes
2 large eggs
3 Tablespoons olive oil
2 Tablespoons light or dark brown sugar or white
1/4 cup buttermilk or 2 Tbsp each milk & plain yogurt or 1/4 c milk with 1/2 tsp vinegar ( I use almond milk)
1/2 tsp vanilla extract
2 cups shredded zucchini ( 1 1/2 c medium heaping zucchini )
1 cup unbleached flour
1/4 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground or freshly grated nutmeg
Butter or oil for skillet
In large bowl combine eggs, olive oil, sugar, buttermilk ( or your choice as above) and vanilla till smooth. Stir in shredded zucchini, then in another bowl whisk together flour, salt, baking soda, cinnamon & nutmeg. Stir dry ingredients into wet: egg, milk, zucchini, etc, until combined. Do not over mix.
Preheat oven to 170 -200° F, if you care to keep cooked pancakes warm on tray, while cooking rest, depending on how quickly you will consume as they come from skillet!
Heat large heavy skillet, I prefer cast iron, over medium heat. When hot( toss sprinkle of water in, if it sizzles, proceed) add pat of butter or oil, coat bottom of pan. Spoon approximately 1/4 cup batter or amount you choose for size pancake you desire, into pan. I do one at a time. This is where a griddle comes in handy for multiple pancake cooking! Cook until bubbles appear on the surface, about 2 – 3 minutes, then FLIP, cook another 2 – 3 minutes till golden underneath. Continue until batter is used up. Stack, slather, douse with your choice syrup, whipped cream or jam. Dig in.
cooks up quickly in my trusty cast iron pan
Old family pancake cover in use!
stacked and ready
disappearing
Until next time we meet….enjoy life, food, family and baking. Mangia!
BAKING on LIFE 