mytopleft

Monday, July 20, 2015

A little Farm-related food porn might be in order here

As those of you who follow the Farm posts have noted, zucchinis have been busting recently. Seriously, there ain't but so much zucchini you can eat as zucchini unless you're some kind of slowly-dying-of-starvation vegan. So I turn it into bread. This is not like turning water into wine. Much easier, but more mixing and stirring.

So, you start with 3 cups of flour, 1 cup of vegetable oil, 2-1/4 cups of sugar, 1 tsp of salt, 1 tsp of baking soda, 1 tsp of baking powder, 3 tsp of vanilla extract, 3 tsp of ground cinnamon, 3 eggs, 2 cups of grated zucchini and 1 cup of chopped walnuts. You can toss in raisins if you like:


The grated zucchini used to look like this:


OK, so put the flour, baking powder, baking soda, salt and cinnamon in a big bowl and, you guessed it, mix it up right, people:


In another big bowl, combine the oil, vanilla, sugar and the eggs (beaten, of course) and, damn you guys are good, mix it up right, people:


In stages, add the four mix to the sugar mix:


Yeah, you know what to do:


Toss in the grated zucchini. Do I have to say it again? I told you this involved a lot of mixing:


Damn. Now add the walnuts. You have to, once again, mix it up right, people:


Having preheated the oven to 325, as I know you did, you can now put the mix into two bread pans, 8 x 4 or so (smaller is ok, larger can be a problem) and bake for 40 to 60 minutes. I have had success with closer to 60 minutes, but you can do the knife test starting at about 40 minutes if you are a nervous nellie. Once done, they are pretty:


Over the last couple days, I have bake about a dozen loaves of zucchini bread, and blanched and frozen God knows how many green beans. Done with the beans, probably 4 or 6 loaves of bread to go. Also, of course, another bean harvest in a few days and apparently some big-ass zukes on the way. I might be unemployed, but I am working my ass off.

No comments: