MangiaMore: ZUCCHINI bread

RER 7.17.14

There’s nothing like seasonal summer produce, so alive that you don’t want the days to get shorter. Farmers’ markets are rainbows of grown goodies; favorite summer fruits like tangy strawberries, royal colored blueberries, and pretty plump peaches or warm weather vegetables like sweet corn, deep red beets, and mysterious eggplants. Each long to be consumed in any way, shape or form.

RER 7.16.14

RER 7.17.14

For us, summer means loaf after loaf of homemade zucchini bread. Once zucchini starts popping up at stores, it’s game on. We might have a legit problem; we can’t get enough of that subtly sweet, textured moist bread. Using this recipe, we make our zucchini bread like how we make our blondies— we toss in whatever deliciousness our hearts desire. 

RER 7.16.14

RER 7.17.14

I’ve made consecutive loaves, and I am planning to whip up more (though these are hopefully headed for the freezer.) Zucchini bread is wonderful all year round. A hint of cinnamon and nutmeg add warmth for the colder seasons, while the freshness of the green zucchini and coconut feel like sunlight. Tangy dried cranberries and meaty walnuts add unexpected turns in texture and taste. Just so much yum!

RER 7.16.14

 RER 7.16.14

I want to try a sweeter variety, like a cake dense with craisins and white chocolate chips, topped with a savory sweet cream cheese frosting. Or play up zucchini’s affinity for chocolate and stud the cake with chocolate chips and fleshy nuts. Maybe this week…

RER 7.16.14

RER 7.16.14

RER 7.16.14

How do you use fresh summer produce? A blueberry pie or strawberry shortcake perhaps? A pretty salad? Corn chowder, even? Time is running out for these seasonal goods, and I want to taste the rainbow. 

RER

7.16.14

RER 7.17.14