Monday, July 4, 2011

they liked this one

Another month and another cooking competition at the market. The month's was best sweet loaf. Now one of my quirks is that because this is a market competition I try and use recipes that feature things from the market. I looked through lots of loaf recipes, and almost every other one was for some kind of lemon loaf. I figured there would be at least one lemon loaf competitor (I was right) and wanted something different. Initially I thought I would do one of our favorite loaves but pumpkin didn't really seem summery enough for July. In the end, inspiration came from my garden and the multitude of zucchini growing. So the other day I harvested the biggest three zucchini

and made this zucchini bread. The recipe is very similar to the pumpkin loaf. I made two loaves, one for the market and one for us. The one for us featured a big handful of chocolate chips stirred through it and is a big hit with the boy and the man.

Zucchini Bread (from Smitten Kitchen)
3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
~ 1/2 c chocolate chips 

Preheat oven to 350°F.

Grease two loaf pans.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, and chocolate chips. Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.

PS - I won. Pictured below is my prize basket which included local strawberries, mixed greens, peas, baby turnips, a jar of hot mango salsa, a jar of spice rub, a brown bag filled with cookies, a bottle of ginger beer and a neck pillow.

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