At the Market | Zucchini + Zucchini Bread

On recent trips to the market, I have been picking up what could only be considered enormous zucchinis (note, they are non-GMO) for about one dollar each. At this price, I’ve been chopping them up and folding them into omelettes, sautéing them with garlic to enjoy over rice or pasta. On the sweeter side, zucchini bread is another delicous way to use and in my opinion the more cinnamon the better. Here is an easy recipe that is perfect for a summer brunch!

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Zucchini Bread

1 stick unsalted butter, at room temperature

1/2 cup olive oil

3 eggs

1/2 cup light brown sugar, packed

3/4 cup sugar

3 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

2 1/2 heaping teaspoons cinnamon

3 cups zucchini, grated on a box grater, squeezed to remove water*

1/2 cup Turbinado sugar for sanding, if desired

Directions: Preheat oven to 350 degrees. Oil and flour two bread tins, set aside. Place butter and olive oil in a bowl, using a mixer blend together. Add sugars and beat until light and fluffy. Add flour, salt, baking powder, baking soda and cinnamon and beat until combine. Fold in grated zucchini. Divide among two pans and sprinkle with turbinado sugar if desired . Bake for 50 to 55 minutes or until golden and a knife can be inserted and comes out clean. Let cool before enjoying.

*Zucchini is a vegetable that has a lot of excess water. Be sure to thoroughly squeezed zucchini either by placing in a towel or pushing through a fine sieve. This will ensure that your bread isn’t soggy and come out with a nice crumb.

Got Mint?

Mint is an herb that once it is planted, it just keeps going and going. The question might become, what do you do with all of this mint? One easy way to savor the refreshing flavor is with tea. It is simple, pick the mint, put it in a heavy-bottom pot, fill with water and bring to a boil for five minutes. Let macerate for 15 to 20 minutes and place in a pitcher or bottle and refrigerate until chilled. Serve with ice cubes and spring of mint if desired.

Looking for a sweeter tea? Make a simple syrup by boiling 1 cup of water and 1/2 cup of sugar in a pot over medium heat. Boil until sugar is dissolved. Refrigerate until chilled.

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Photography by ROSE & IVY