Sunday, August 23, 2009

CSA Recipe Week (1 of 5): Zucchini & Onion Bread

Our CSA share has included 2 or 3 squash or zucchini in past weeks, and I have been wanting to make bread since our friend Bill mentioned his bread-making obsession. I don't bake very often, because I'm not good with the precision it can require, but this bread was easy.
The recipe came from The Market Fresh Cookbook--a Reader's Digest book (on sale at BJs), that categorizes the recipes by summer/market vegetable. Excellent for CSA veggies. The staff at Street Sights seemed to enjoy the loaf (below), though I agree with our staff foodie that in the end, it wasn't terribly flavorful. Next time: I'll use more salt, since it's a savory bread.
Onion Zucchini Bread
  • 3 C flour
  • 3/4 C chopped onion
  • 1/2 C grated Parm (6 T set aside)
  • 5 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 C buttermilk (I used 3/4 C of 2% milk)
  • 1/3 C vegetable oil
  • 2 eggs, lightly beaten
  • 3/4 C finely shredded zucchini
Preheat oven to 350F. Combine the first 6 ingredients (but only 6T of parm. cheese) in a large bowl. In a small bowl, combine the last 4. Stir the latter into the former, until just blended.

Spoon batter into a greased baking pan & cover with remaining parm. Bake for 40 min, or until a toothpick inserted near the center comes out clean. Let rest on rack for 10 min, be fore removing.