Happy New Year! Its about time I wrote to you my lovelies, isn't it?! I trust you had a wonderful holiday, wherever you were, feasting and celebrating.
To start the year on the right note, and appropriate to the seasons here in the South Pacific, here is a recipe for a delicious Zucchini Bread. Reminiscent of banana bread, it is moist, naturally sweet (who knew that zucchini tastes sweet in baking?! I didn't!) and scrumptious topped with Spiced Honey Butter. (Or anything, for that matter. We eat ours with pesto and scrambled eggs for breakfast - the cinnamon flavour is subtle enough to allow for both sweet and savoury pairings).
At this time of year in New Zealand, the garden tends to be overwhelmed with zucchini, or it's tough older sister: marrow.
I really wanted to create a recipe to utilise the overgrown zucchini from our garden. Zucchini grows and grows - at a certain point (non-specific - no one can exactly pinpoint the transition) zucchini becomes something quite different. It turns into marrow.
Marrow is over-grown zucchini that has become woody, with large seeds peppered throughout the once-tender flesh of the vegetable. At this point it is really only appropriate to remove the tough seed-filled core, and then either: stuff and roast, grate and use in baking or to "pad-out" a meat sauce, or ferment/preserve. The traditional preservation of vegetables, like marrow, increases the nutrient density, increases the beneficial bacteria, and also allows the vegetable to be eaten year-long. So fermentation is well-worth your while!
It is a pleasure to take what the garden gives you and not waste any of it. If you have left your zucchini a little too long and it has become marrow, remove the core, grate and store in single cup portions in the freezer for use over the winter months.
NOTE: I used the beautiful, eye-catching yellow zucchini in this recipe, but the green variety are just as suitable!
Simple Zucchini Bread
GF / DF / Paleo / Makes one small loaf
1C grated zucchini or marrow (if marrow, remove woody core first)
3/4C coconut flour (I use this one)
3/4C coconut cream
3/4t ground cinnamon
1t baking soda
2t apple cider vinegar
4 eggs (I use eggs from our chickens - they are btween a size 6 and 7 supermarket egg)
1/2C walnut pieces (optional)
1. Preheat the oven to 180 degrees celsius (not fan-forced).
2. Line a small loaf tin with baking paper.
3. Using a new kitchen cloth, a piece of muslin or cheesecloth, squeeze out as much liquid as possible from the grated zucchini.
4. Put all ingredients, except for the walnuts, into a food processor and blitz until combined.
2. Add the walnuts, if using, and pulse until combined.
3. Pour mixture into prepared loaf tin and bake for one hour, or until golden, firm and slightly bouncy to touch.
4. Immediately turn bread out of the tin and set to cool on a wire rack.
5. Store in an airtight container in the fridge. It will last up to a week.