 It is September and I still have some zucchinis coming from the garden, and so I continue to look for new recipes for them. I came across this one for Olive Oil Zucchini Bread on NYT Cooking and the ingredient list was intriguing – including Greek yogurt and lemon zest – which I thought could be interesting. I love that this loaf is less sweet than other zucchini breads and muffins, and the lemon zest make it taste summery. I think I’ll make this as muffins next time so that I can take them on the run with me. There’s a reason this has over 3,400 5-star reviews. It’s a more flavorful take on the traditional zucchini loaf. I should also mention that this was easy to make first thing in the morning and it was cooled and ready to eat before leaving for soccer games on a Saturday. Enjoy! Olive Oil Zucchini Bread INGREDIENTS: · Butter, for the pan · 1 ½ cups/185 grams grated zucchini · ⅔ cup/140 grams light brown sugar · ⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola) · ⅓ cup/80 milliliters plain Greek yogurt · 2 large eggs · 1 teaspoon/5 milliliters vanilla extract · 1 ½ cups/190 grams all-purpose flour · ½ teaspoon/3 grams salt · ½ teaspoon/3 grams baking soda · ½ teaspoon/2 grams baking powder · 1 ½ teaspoons/4 grams ground cinnamon · ¼ teaspoon/1 gram ground nutmeg · 1 teaspoon/2 grams finely grated lemon zest · ½ cup/55 grams chopped walnuts (optional) PREPARATION: 1. Heat oven to 350 degrees. Butter an 8-inch loaf pan. 2. In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract. 3. Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using. 4. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean. 5. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.  One of the first sourdough recipes I tried was for Sourdough Starter Discard crackers. I make them often and my favorite recipe is from Little Spoon Farms. I alternate making them with Herbs de Provence, or “Everything But the Bagel” seasoning, but this weekend I experimented a bit by added an additional tablespoon of butter which seemed to helped them to cook more evenly, and I used Savory Seasoning. Savory is a dried mix from the supermarket that is fragrant and fresh tasting mix of garlic, black pepper, orange peel, carrot, basil, oregano, parsley, fennel, thyme, marjoram, and cayenne.
This is my new favorite mix for my discard crackers. Little Spoon Farms’ Sourdough Discard Crackers INGREDIENTS: · ¾ cup (200 g) discarded sourdough starter (stirred down) · 2 tablespoons (28 g) butter (melted) · ¼ teaspoon (1 g) fine sea salt · 2 teaspoons dried herbs (Herbs de Provence) · ¼ teaspoon (1 g) salt for sprinkling on top PREPARATION: 1. Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool. 2. Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt. 3. Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.) NOTES: · Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly! · The discard can be used either, cold, right out of the fridge or at room temperature. · Store in an air-tight container for up to one week at room temperature. · Fresh herbs and grated hard cheeses can be added to create different flavors. · Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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