Thursday, July 8

Whole Wheat Zucchini Bread

I've been using the same basic zucchini bread recipe for years, but I keep making little adjustments to it based on how I'm changing the way I cook.  I used to be all about canola or vegetable oil and now you won't find any of that in my house.  I've gotten lazy and tend to just have whole wheat pastry flour on hand now.  Or I should say whole wheat pastry berries that I mill into flour.  I even used to buy whole wheat flour before I learned how quickly it starts to lose it's nutritional value after it's been milled (at home or in a commercial mill).

And lately I've been making my same bread recipe into muffins for easier eating on the run.  I bake them at 375 for 20 minutes and they are perfect!

Here's my updated recipe.

Noelle's Whole Wheat Zucchini Bread

Cream together:
3 eggs
1/2 c melted butter or coconut oil
1/2 c turbinado
1/2 c sucanat
1 Tbsp vanilla extract
2 c shredded zucchini

3 c wheat pastry flour
1/4 c ground flax meal
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon

Mix until just combined. Pour into 2 prepared 8 inch x 4 inch loaf pans and bake at 325 for 50 minutes.  For 24 muffins, bake at 375 for 20 minutes.

Monday, July 5

connected with our food

Last night was one of those awesome food moments around here.

We went to our neighbors' front yard to pick some sour cherries from their tree.  Then we pitted those cherries and got them warming and thickening for a cobbler.  I made the cobbler topping and put it in the oven.  While it was baking I mixed up some vanilla ice cream.

Within an hour, we were eating warm cherry cobbler with vanilla ice cream.

Those cherries went from tree to tummy in a matter of hours....YUM!

Saturday, July 3

other blogs

Life is just as full as always around here.  Even though I haven't been blogging around here much, I have been blogging elsewhere.

Our CSA has a great blog and I will have my first post there soon.
I've also had the opportunity to blog about CSA life in a larger arena.  It's an online community for farmers, mostly large scale farms and I am a unique voice in that community.  You can find my posts here.

In between all of that, we've picked a big flat of strawberries and made jam and preserves.  I've also canned some blueberry preserves when I found a great deal at the grocery store.  And soon the zucchini baking will commence!