Zucchini Bread of Champions
Fridays are swim class days for Esme and her best friend Maude. They are in L-O-V-E with their teacher, Milton. It’s one part adorable, one part terrifying to hear them greet him with a unison sing-song, “Hi Milton” and then dissolve into giggles. Never mind, they are becoming swimmers! They are jumping in the pool, dunking their little pony-tailed heads under water and dog paddling for all they’re worth. The class is half an hour but they still come out completely wiped. Heidi and I have figured out exactly how much time we have to get them fed and hydrated before things get ugly – about five minutes. This week Heidi brought sandwiches and sliced strawberries and I brought hard boiled eggs and slices of zucchini bread.
I’d been thinking about loafs and playing around with how little sugar and oil you can make them with and still get a moist bread. Maude was not a fan of the apricots but you could easily swap them for raisins or just leave them out entirely. Dates would be good, too. The rest of us really liked it. It wasn’t very sweet but it was moist, yummy and satisfying.
Zucchini Bread of Champions
2 cups flour
3/4 cups whole wheat flour
1/4 cup wheatbran
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup vegetable oil
2 teaspoon vanilla
2 cups grated zuccini
1 cup chopped dried apricots
1/2 cup chopped pecans
Preheat the oven to 350 degrees
To soften the apricots, cover them in boiling water while you’re preparing the batter.
Mix all of the dry ingredients well.
Esme came down from her nap and helped me whisk eggs. I don’t know why she wanted to wear a sun hat for the job, but she did.
Whisk together the eggs, oil, sugar and vanilla. Add the wet ingredients to the dry and mix well.
You can use a cheese grater to grate the zucchini. Add it to the batter and mix in well. Drain the apricots and chop them fairly fine. Add the apricots and pecans and mix until they’re distributed evenly through the batter. Pour into a lightly greased or buttered loaf tin.
Bake for 50 to 60 minutes, until a toothpick or skewer comes out clean. Let the loaf cool for about 15 minutes before turning it out of the pan and allowing it to cool completely.
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