Zucchini Bread for Knitting Foodies

Spring is definitely in the air...

and while I wait for the last snow to melt, I'm on a mission to use up everything I put up last summer and fall. We have been eating from the freezer all winter long and now it's looking quite bare. What I do still have is a few bags of shredded zucchini. Frozen in three cup portions, the exact amount called for in the zucchini bread recipe I've been wanting to try. This was originally a recipe for banana bread and a favorite of Christine's, a fellow knitter. Christine would often show up for our weekly knitting with her moist and not too sweet banana bread, which she serves with whipped cream cheese.

This week, I made my zucchini version for the knitters. Usually we all bring food to share but don't coordinate our efforts so every week is a surprise. Sometimes we all show up with crackers and cheese, sometimes we end up with lots of desserts. Last Tuesday, though, the stars and the moon were aligned and we had tremendous food....

Laura's Spinach, Beet and Goat Cheese Salad with Caramelized Walnuts

Lynne's Everything Quiche and Emily's Bacon and Mushroom

Christine's baguette with goat cheese and fig preserves

Ellen's red cabbage and carrot coleslaw

My Zucchini Bread

Sue's Lazy Daisy cake and a parade of other goodies...

...but Karl prefers my homemade waffles with new 2009 vintage maple syrup

Among all that fancy food, my zucchini bread may seem quite ordinary, but don't be fooled, it's yummy, gorgeous and versatile. It's just right with afternoon tea, excellent for dessert and whether its my zucchini bread or Christine's banana version, we all pounce on it whenever it makes an appearance on knitting night. And best of all, it's so easy to make and handy to have around.

One Bowl Zucchini Bread
2 cups flour (I use King Arthur Flour's unbleached all purpose flour)
1 cup brown sugar
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup oil
4 eggs
3 cups shredded zucchini
1/2 cup chopped walnut
2 tsp vanilla

Preheat oven to 350 F. Oil two loaf pans. Combine the dry ingredients in a bowl. Mix well with your fingers breaking up the lumps of brown sugar. With a wooden spoon, blend in the remaining ingredients in the order given. Beat the batter for 1 or 2 minutes. Bake about 45 minutes, until a tooth pick inserted in the center comes out clean. Cool before slicing. Makes two loaves.

Snow Day Sourdough Waffles

Yesterday the temperature was in the mid forties and sunny. I sat outside in the warm sunshine, boiling sap, making syrup. Today snow...


So I made Sourdough Waffles to go with yesterday's fresh syrup. When my starter needs to be used and I don't have time to make bread, these waffles are my answer. Set it up the night before, stir in a few ingredients the next morning, and you have the best breakfast ever. They're crisp on the outside, light, fluffy and moist on the inside with a mild sourdough tang. Cook up the whole batch and throw any leftovers in the freezer. They're just as good toasted on a busy morning.

You just have to drag out the old waffle iron and give these a try. Once you've tasted them you'll want to make them over and over again.

Back in 2001 I ordered some sourdough starter from King Arthur Flour and it came with a recipe. I've tweaked and adjusted it over the years and it continues to be our family favorite, with or without the blueberries.

The night before sponge:

1 cup All-Purpose Flour

1 cup Whole Wheat Pastry flour

2 tablespoons sugar

2 cups buttermilk (I use Saco dry buttermilk, very convenient and keeps a long time in the fridge)

1 cup sourdough starter

In a large mixing bowl, stir together the above ingredients. Cover and let rest at room temperature overnight.

The next morning, while the waffle iron is pre-heating, make the batter

• All of the overnight sponge
• 2 large eggs
  
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup fresh or frozen blueberries
  

In a small bowl, beat together the eggs, and oil. Add to the overnight sponge, stir in the salt and baking soda. Add the blueberries. Pour batter onto your hot greased waffle iron. For the crispiest waffles, let most of the steam escape and the waffle will be very brown. Serve with butter and hot maple syrup. Serves 4.