Yummy Breads

Though it doesn’t feel like it for lots of folks, we’ll officially one week out from the first day of summer.  With summer comes great in-season veggies including beets, sweet corn, summer squash and so much more. Though I think it has a lot of potential, my feelings about summer squash are mixed, particularly because I experienced some not-so-great, mushy, unseasoned stuff when I was in college. Yes, despite St. Olaf’s reputation for great food, even they had trouble with this stuff. I like to eat summer squash in or with other food rather than eating it plain, at least until I find a recipe that I really like.

The term summer squash refers to a number of different squashes, the most well-known being yellow summer squash and zucchini.

Zucchini Bread

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Ingredients

  • 1 1/2 cups minus 3 tbsp white whole wheat floue
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 egg
  • 1/2 cup raw sugar
  • 1/3 cup vegetable oil
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 1 1/2 cups zucchini, grated

Instructions

  1. Preheat oven to 350°F and coat a loaf pan with non-stick spray.
  2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. Add the egg, sugar, oil, vinegar and vanilla and mix.
  4. Add the zucchini and mix with your hands. Add a bit of water if you’re having trouble keeping the dough together.
  5. Put dough in pan and bake in oven for 45 to 50 minutes, testing with knife to ensure that it’s done.
  6. Cool for a few minutes in the pan, then transfer the bread to a cooling rack.

I figured since I had already made one loaf of bread, why not make another? I wanted to make something savory, to balance the sweetness of the zucchini bread, and stumbled upon a recipe in the same cookbook for an herb bread that sounded great.

Harvest Herb Bread

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Ingredients:

  • 1 1/2 cups minus 3 tbsp white whole wheat flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground marjoram
  • 1/8 tsp dried oregano
  • 1/2 tsp dried basil
  • pinch of ground thyme
  • 1 egg
  • 2 tbsp raw sugar
  • 4 tbsp vegetable oil
  • 1 tsp vinegar
  • 3/4 cup lactose-free milk

Directions:

  1. Preheat oven to 400°F and coat a loaf pan with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, and baking soda.
  3. Whisk in the marjoram, oregano, basil, and thyme until the spices are pretty evenly distributed throughout.
  4. Add the egg, sugar, oil, vinegar, and milk, mixing just until everything is combined.
  5.   Pour the dough mixture into a loaf pan and bake for 20 to 30 minutes, testing with knife to ensure that it’s done.
  6. Cool for a few minutes in the pan, then transfer the bread to a cooling rack.

This bread turned out just a tad too sweet for my taste, so I’ll probably leave out a bit of the sugar the next time I make it.

Both breads are wonderful for breakfast or as  a mid-afternoon snack, with the spread of your choice on top.

Source: Both recipes adapted from How it All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard and Sarah Kramer

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