I would really love to be one of those food bloggers that cooks whatever they want to share that week. The ones who go by their own inner whims and tastes, who make a dish over and over, for days in a row until they get it just right to then excitedly share their results. But I’m just not.
I’m usually only cooking for two, and we two who eat my cooking are two people who are keenly aware of the fact that we and our metabolisms are not twenty-two anymore. We limit our portions, thus yielding many leftovers. Sometimes that means leftovers from the meal itself, and sometimes it means that I bought too much of an ingredient at the store.
And when that happens, it usually leaves me looking for a way to not waste it. So when I bought too much zucchini at the farmer’s market last week, I threw it into zucchini bread to avoid throwing it into the trash. So original, right? Yeah, not so much.
So I hope what is somewhat creative is this particular recipe for zucchini bread I’m sharing today. Common add-ins to zucchini bread seem to include nuts, chocolate, dried or fresh fruits – but I’d never seen rosemary before. Zucchini bread is on the sweet side, rosemary is not, but I loved the punchiness of that sweet-savory contrast it provided. This recipe method was a bit different from what I’ve seen too. Instead of squeezing all the water out of the shredded zucchini as usual, you use that as the liquid in your batter. I was a bit skeptical, but I shouldn’t have been – it worked quite nicely! Enjoy this one, it’s a great vehicle for using up any excess zucchini you may have lying around your house too!
Source: Down South by Donald Link
1 ½ cups plus 2 tbs all-purpose flour
½ cup walnuts
2 medium zucchini
1 tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
1 tsp finely chopped fresh rosemary
1 ½ cup granulated sugar
½ cup canola or olive oil
2 large eggs
Grated zest of 1 small lemon
1 tsp fresh lemon juice
Preheat the oven to 350 F. Grease a loaf pan with cooking spray. Set aside.
Spread the walnuts on a baking sheet and lightly toast in the oven until fragrant, 7 to 9 minutes. Set aside, cool slightly, then chop. Using a box grater, grate the zucchini on the coarse holes. Spread the zucchini out on some paper towels to absorb a little excess water but do not squeeze them out.
Sift the flour, baking powder, baking soda, and salt into a bowl. Stir in the rosemary. In another bowl, whisk together the sugar, oil, and eggs. Use a spatula to fold the dry ingredients into the wet ingredients, then fold in the lemon zest, lemon juice, zucchini, and walnuts. Pour the batter into the prepared pan. Bake until a skewer inserted into the middle of the loaf comes out clean, about 50 minutes. Cool the bread in the pan completely before slicing and serving.