Zucchini Bread and Potato fries
After napping for 5 hours yesterday in addition to an 8 hour night’s sleep, I finally feel well rested. Well rested enough to try out new foods.
After reading Organic Needle’s post on zucchinis, I decided to buy this new vegetable (?) last weekend at the farmers’ market. I don’t think I’ve ever eaten zucchini before and I’m so glad my first attempt at eating and cooking it turned out so well. I made Orgie’s Aunti’s zucchini bread for breakfast this morning and it was delicious! I used 1.5 cups of whole wheat flour and 1.5 cups of all purpose flour. I used 2 cups of sugar (the last of it, that I’ve been trying to finish) instead of 2.5 cups and added a bit of nutmeg, per Orgie’s suggestion. I also baked some potatoes - cut them up and added cumin powder, chili powder, salt and butter. Pictures below:
Yum. Both look good, Beany! I’m still trying to find a good vegan and fatfree zucchini bread recipe that comes out with good texture. The one I usually use doesn’t have the strong zuke taste I’d like but others ones I’ve tried have come out too gooey. (Converting a quick bread recipe to be vegan can be tricky. So can making the recipe fatfree. Trying to do both leads to a fair number of failures.)
Comment by Chile — July 26, 2008 @ 12:57 pm
Thanks Chile. Did Fat Free Vegan’s muffin recipe not work out? With extra applesauce for extra moistness?
Comment by Beany — July 26, 2008 @ 5:34 pm
Well, I don’t see how it could when I haven’t even tried it!
I love Susan’s blog but I don’t get over there often enough. My keyboard can’t take the drool.
Oh, and Beany, I know this will probably make you blush, but come on over and pick up your award.
Comment by Chile — July 28, 2008 @ 1:10 pm
Betcha you will miss the yummy homemade food while you cycle toward the west. Do you have friends along the way to stay with and cook in their homes? Or cook on a camping stove? That’d be cool as well. I’d love to see what gourmet local dishes can be made on a camping stove!
Comment by CindyW — July 28, 2008 @ 8:09 pm
Well if people reading this want to become my friend and offer me and my husband room along our trip, feel free to contact me. We’ll be relying on state/national parks and warmshowers hosts and the occasional motel and Bed & Breakfast for the rest of the trip.
The plan is to cook on a camping stove as much as possible, but I’m also prepared to eat sandwiches (peanut butter/nutella/jam) if problems arise with the stove. I don’t know how imaginative our meals will be because I don’t know what sort of ingredients we’ll have access to, esp in the midwest. Do stores in Kansas sell tofu? One of my inspirations cooked some really phenomenal gourmet meals on their bike trip across SE Asia…so I know its possible. The question is whether we’ll have the motivation or the strength.
Comment by Beany — July 28, 2008 @ 10:56 pm
I’m glad the recipe worked for you. For my next batch I’m going to go 1/2 and 1/2 with the flour like you did. I am also going to try to swap out some of the sugar for honey…which I can actually get somewhat local. Plus I think the different flavors of honey could really be nice.
As far as decent road food….that is a toughy.
Comment by organicneedle — July 29, 2008 @ 9:02 pm