A former boss brought this bread to work one day to share. And it was so good, I asked for the recipe. And she brought me a real live photo copy of the page from the magazine. Because this was way back in the dark days before Pinterest. I don't think I have the photocopy anymore. One or two moves ago I gave up on my recipe box and merged it with my iPhone, like every other aspect of life. But I do have it pinned now. And I think everyone else in the northern hemisphere experiencing prime zucchini season should too.
So here is the link to Yogurt Zucchini Bread with Walnuts from Food & Wine. I have done some experimenting and the only thing I really recommend doing different than as written is splitting the flour half all-purpose and half whole wheat. I think the best loaf I ever made (which just happens to be the one pictured), I used low fat, (6%) yogurt from this Ohio creamery, but non-fat as called for is just fine. However, do not use whole milk yogurt, I did the last time because it's what I had and the texture was way too heavy and crumbly vs light and fluffy like it comes with the lower fat percentage. Finally, I have grated the zucchini both coarse and fine. I think here in the best loaf ever it is fine cause it's kind of hard to even see those little green flecks. No real difference to note as far as quality of the bread. I think I like obvious flecks. Guess it just depends on if you need the zucchini to fly stealth or not. ;)
Happy Day 22
Smitten Kitchen's double chocolate banana bread. I had one aged banana and I wanted to make this so badly that I bought and prematurely aged another couple. Definitely worth making new bananas old and then some. I used whole wheat pastry flour to cram a little more "good" in the too good to be true.
Peaches and blackberries warmed up in pan on the stovetop, no butter, no extra sugar, till they just start to get bubbly and syrupy + vanilla ice cream. Why didn't I think of this sooner? Another stroke of brilliance, last night I added a frozen (whole wheat, organic mind you) waffle to the mix. I normally don't abide by frozen waffles because we have a waffle maker and a killer batter recipe (the make-the-morning-of one), but these were left over from family visiting, and they worked out really well in this context, so I'm suspending my grudge till at least the end of stone fruit and berry season.
