Saturday, October 20, 2012

Zucchini and poppy seed bread

What to do with gigantic, overgrown zucchini? Well, my husband was not a fan of stuffed zucchini (neither was I, really), so we remain with zucchini bread options. Did you know that zucchini has one of the highest fiber to calorie ratios of all food stuffs? Well, you know now, so you should start eating some zucchini.

Poppy seeds are one of the quintessential foods in Hungary. Consequently, I always have some around. A big difference between our poppy seed consumption and that of Westerners is that we grind the seeds to release their flavor. You should try it sometime...

1 cup ground poppy seeds
0.5 cup flour
0.5 cup whole wheat flour
0.5 tsp salt
0.5 tsp baking soda
0.5 tsp baking powder
1 tsp cinnamon
2 tsp grated lemon zest
0.75 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups grated, squeezed zucchini
1/3 cup vegetable oil
0.25 cup buttermilk

Mix the dry ingredients in a bowl, with the exception of the sugar.

Mix the eggs, lemon zest and the sugar. Add the oils and zucchini, mix very well. Add the vanilla and buttermilk.

Preheat the oven to 325 F. Butter a 9x5-inch loaf pan. Cut a piece of baking paper to line the bottom.

Mix the dry ingredients into the moist ones. Do not overmix. Pour into the baking shape and bake for about an hour (until center is done). Remove from pan and allow to cool before serving.

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