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Zucchini Bread w/Cream Cheese-Sour Cream Frosting
Posted By Todd & Diane On October 6, 2009 @ 5:06 am In Breads | Pastries,Desserts,Food,Recipes,Vegetables,Vegetarian Recipes | 31 Comments
As the air has a dry, cool feel, nights have become chilly, the southern California signs of autumn are filling our every breath. However, the garden still has summer bounty to enjoy and our long growing season is still gifting us wonderful zucchini.
Even though it is lovingly homegrown and picked just moments before being prepared, it is getting late in the year for our zucchini. They don’t have that tight crispness and the seeds are getting bigger and a bit obtrusive for many dishes utilizing zucchini.
What to do? Zucchini bread of course. Although most of you had already guessed this since you read the post title. Is there any better way to use up a tired veggie than make a quick bread out of it? Hell, half the time you don’t even know there is a vegetable in the bread.
There is the added bonus for me, in that baking it also one of my favorite ways to warm up the kitchen. In the cool morning air, the siren’s call of the oven is overwhelming. It’s worth getting up early to feel the oven gently warming the home from its kitchen heartbeat and then to have the sweet smell of the quick breads intoxicating the air. As I made and drank my cappuccino amongst such sweetness, accompanied by my love and pups, the feeling of perfect contentment filled my soul.
This recipe was initially based off of a recipe from the “Too Many Tomatoes, Squash, Beans, and Other Good Things” cookbook. Every gardener should have this cookbook on their shelves. Countless times some of my favorite veggie recipes began from this book, then I would tweak it here and there to my own personal preference.
For the little additions to the zucchini bread, we used what we happen to have in the cupboard, but feel free to substitute your favorite dried fruits, nuts, chocolate chips, or any other add-on you like. We’ve topped this one with a cream cheese/sour cream frosting, but the zucchini bread is excellent without the frosting. You are the one going to eat it. Make the recipe to your own taste.
Yield: 1 Loaf
Total Time: 1 hour
Preheat oven to 350°F
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