Zucchini Walnut Bread

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By Parisa Z. Ambwani, Resident since 1983

Serves 10

Grease and lightly flour 9 x 5 x 3-inch loaf-pan.

Preheat oven to 350-degree F.

Ingredients

• 4 tablespoons turbinado raw powdered sugar, divided

• 1 tablespoon cinnamon, divided

• 2 eggs, slightly beaten

• 2 tablespoons olive oil

• ¾ cup sour cream OR Greek yogurt

• 1 ½ teaspoons baking soda (to be mixed with sour cream for 10 minutes)

• ½ teaspoon vanilla extract

• 1 ½ cups organic zucchini, trim off ends, rinse and brush the skin under water, pat-dry, shred

• 2 cups all-purpose flour (organic, unbleached flour is my preference)

• 1 teaspoon sea salt OR to taste

• ½ cup walnut, coarsely chopped

This bread is less sweet than most quick breads. The zucchini adds a lovely color and texture.

Mix 1 tablespoon sugar and ½ tablespoon cinnamon together, evenly sprinkle half of this mixture over the greased bottom of loaf-pan; tap to remove any excess.

In a medium mixing bowl combine and mix wet ingredients (eggs, olive oil, sour cream mixture, vanilla and zucchini), set aside. In a large mixing bowl, sift dry ingredients (flour, sea salt, remaining half of sugar and cinnamon mixture and 3 tablespoon sugar). Gradually stir dry ingredients into wet ingredients. Fold in walnuts. Spoon batter into loaf-pan and spread evenly. Place on the middle rack of preheated oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool in the loaf pan for 10 minutes before removing. Cool completely on cooling rack prior to slicing. Take this beautiful bread to your neighbor and friend.

Note: If bread appears to be rising unevenly, rotate pan. A slice of zucchini bread can be toasted very well.

Holistic Journey: A good journey begins with a single step towards ascending the ladder of great love.

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