Could this recipe seem any more desperate? I mean, two types of squash in one bread? It practically screams “CSA overload.” Maybe I’ll rename it Last Ditch Bread.
Still, it was quite good. I added sunflower seeds instead of walnuts because of the nut restriction at my kids’ preschool. But I didn’t have any raw seeds, and the salted toasted kind made little unappetizing green halos around the nuts when it baked. Probably there’s some explanation of alkaline/salt reactions in the McGee book, and if I ever get past the milk chapter (which is chapter one, yo), I’ll figure it out.
The kids liked it, but the adults liked it better, so I think it needs some tweaking. Maybe I’ll tweak some chocolate chips into it.
2 C Flour
½ C Rolled Oats
3 eggs
1 stick butter
1 ½ C sugar
1 C puréed pumpkin
2 C grated zucchini, well drained
½ tsp baking soda
¼ tsp baking powder
Pinch salt,
Pinch cinnamon and nutmeg
Preheat oven to 350. Grease a 9×5 loaf pan. Mix butter, sugar and eggs. Add pumpkin and flour and blend. Mix in spices and baking soda and powder. Stir in zucchini and a handful of nuts or chocolate chips in if you’re using them. Bake for 60 – 70 minutes.
The Harmonious Kitchen 