Last weekend the boy and I got to go on another wine tour. We’re pretty much experts now.
While swirling his glass, ‘I’m definitely picking up notes of… grapes. Yes. definitely grapes.’
Swoon. He’s such a high society man. However, I won’t bore you with the details of more boozy afternoons.
It’s Spring here… and feeling like almost summer. The mornings are getting much much lighter, so much so that I am able to run at 6am. The only other people out at that time are other morning joggers. I never realized what a nice time of day it is. The light is so perfect, and the sunrise is beautiful. I kinda wish I could run with my camera… but that might be pushing it.
I’ve got heaps of extra time now at lunch and after work. So what better way to fill that time… than to drool over baked goods on foodgawker and then promptly march home to make them.
I’ve noticed that zucchini cakes are really bursting onto the scene lately… and I’d call it fate, since I had numerous zucchinis in my fridge.
On a mid-week grocery shop last Wednesday I happened to walk into Woolies at the exact moment when a stock boy was putting out crates and crates of discounted fruits and vegetables. Without even thinking twice, I grabbed a bag and stuffed it full with TWO bananas… (the last two) 3 zucchinis, 4 tomatoes, 1 lime and a cucumber. The total cost? TWO DOLLARS. Man o man. I was buzzing. It takes a certain personality to get this excited over discounted food. But combine my love of a sale, with my low potassium and my budget-savy mind… and I tell ya. There was so much reason to celebrate. I mean come on! Two bananas ALONE woulda been a deal. Though I must point out that my beloved bananas have recently dropped from 14.99/kilo to just 10.99! Summmmmer’s a-comin!
Anyhow, the point of the story was the zucchinis and how I had an abundance of them. The only logical thing to do would be to bake a zucchini bread. So I did.
It was delicious. By far, the most deliciously healthy bread eva. Check out the ingredient list… its amazing. No dairy, no refined sugar… no white flour. AND an entire fruit and a vegetable. Innncredible.
Zucchini Apple Bread
Adapted from this recipe
1 1/2 c. whole wheat spelt flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. all spice
3/4 c. grated zucchini
3/4 c. grated apple
1/2 c. roasted walnuts
1 tbsp. chia seeds with 3 tbsp. water (chia egg)
1/2 c. maple syrup
1/4 c. coconut oil
Sift the dry ingredients together and set aside.
In a large bowl mix the wet ingredients. Partially combine the dry and the wet before stirring in the grated zucchini and apple and walnuts.* Mix until just combined, and then pour into a loaf pan lined with parchment paper.
Bake at 375 degrees for 45 minutes to start, however mine took closer to an hour.
*I’ve made this bread twice now, once without straining the zucchini and apple. It was extremely moist. So much so that when I stuck a knife in, it came out with what looked like raw dough on it. However, even after leaving it in the oven for an extra 15 minutes, the middle didn’t completely bake. It was still delicious, just very moist in the center. The second time I baked it, I strained about 1/2 c. of liquid from the zucchini and apple and the bread was still VERY moist. In my oven, it still took at extra 15 minutes to bake. I’m not sure, but it was still amazing, so unless you hate really moist or dense breads… this is still a must bake!