Over the last couple of years, we’ve been changing up what we grow in our garden here. It used to be that we’d grow the staples – potatoes, onions, radishes, lettuce, tomatoes, beans, peas, carrots, peppers, cauliflower, broccoli and a couple of rows of sweetcorn.
Then, we decided to have a go with starting our own seeds, along with planting some different vegetables. One of the vegies that we planted were zucchini. Prior to growing our own zucchinis, I hadn’t tried it, and thought the idea of zucchini bread was bizarre – I mean, vegetable-based bread? You can’t be serious.
However, we planted a couple of them, and they came up. We then got one recipe for bread with chocolate chips – that turned out really good and we’ve already made two loaves this year of that (the recipe makes 2 loaves). Even after that, we still have loads more shredded zucchini. Since it was up to me to shred it up, I wasn’t totally sure on how to shred it, so I did some searching and came across this recipe which was a result of the person having fifteen cups of shredded zucchini.
As you can see, it does call for some interesting ingredients, including lemon or orange zest (which I did skip since we don’t have any oranges or lemons around), and an interesting quartet of spices – cinnamon, nutmeg, ginger and allspice. I knew that we didn’t have allspice, and wasn’t totally sure about the ginger, yet the whole thing worked thanks to a miracle product: Pumpkin pie spice!
Yep, pumpkin pie spice has cinnamon, nutmeg, ginger and allspice (along with an anti-caking agent). As the recipe calls for a variety of amounts of the individual spices, I decided to go on my own with the measuring and went with 1 teaspoon of pie spice, along with 1 teaspoon of cinnamon (since it was 2 tsp. of cinnamon for the recipe). I also skipped the raisins and only put in about a half cup of walnuts.
By far the coolest thing was making oat flour by putting a cup of Quaker Rolled Oats and processing it in the food processor for a couple of minutes.
I could have gotten three slightly-smaller loaves out of the recipe, but I decided to make two larger loaves. Fifty-five minutes later, it was done; so I let it cool for about an hour or so before taking it out of the pans. Before I took a picture, I had sampled a piece of the bread and it was fantastic.