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Zucchini, Banana and Coconut Bread

By on July 8, 2012 in Food, Recipes

We are inundated with cucumbers and zucchini from our Roxbury Farm CSA. I’ve managed to use up last week’s cucumbers in my pickle recipe. This recipe, while delicious, unfortunately only uses a single zucchini. I suppose you could use two. Maybe I should’ve tried.

I think people are afraid to bake because of the delicate nature of baking. It’s a science. I’m not much of a baker, but I do like to make bread. I suppose this technically qualifies as bread. It is on the sweeter side, so feel free to reduce the sugar if you prefer a more savory bread. You could also use all white sugar and add in 1/2 cup of honey or maple syrup for a different kind of sweetness.

This is a pretty basic recipe so if you want to make tweaks, give it a try. Add dark chocolate chips, or dried cranberries, or walnuts. I think it would be heavenly made into cupcakes and topped with cream cheese frosting. Damn, I wish I did that.

Anyway, here’s my recipe for zucchini banana coconut bread (adapted from this recipe at Allrecipes.com):

  • 3 eggs
  • 3/4 cup walnut oil (vegetable oil is okay.)
  • 2/3 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup grated zucchini (1 medium zucchini)
  • 2 super ripe bananas
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup shredded unsweetened coconut

Preheat your oven to 325* and grease either two loaf pans or one big pan. I used a single ~10″ round stone baking dish.

Beat the eggs until frothy. Add the oil, sugars, zucchini, bananas and vanilla. Blend until well combined. Stir in the rest of the ingredients and gently fold in any additions you have.

If you’ve got two loaf pans, they’ll take about 50 minutes. The big pan took about an hour and 10.  It’s done when you stick a knife in the middle and it comes out clean. Let cool.

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Bacon Buttermilk Biscuits

By on May 13, 2012 in Food, Recipes

Let me first warn you: I have never made biscuits before. It’s never crossed my mind to do it. But when I came across this vintage New York Times Cookbook, circa 1961, I wanted to try a classic recipe.

They don’t say butter, or margarine, or even lard – for the fat, they say “shortening.” Well, that covers everything from Crisco to suet, I suppose. We’ve got more bacon fat than I know what to do with, so why not?

Black Gold. Texas Tea.

No special ingredients needed – just basic pantry staples, space to knead dough, a rolling pin, and a biscuit cutter. Or, better yet, a glass. Don’t spend money on unitasker items when you can use something else in your kitchen.

The recipe is easy. Combine the dry. Cut the shortening into the dry ingredients until the mixture resembles course crumbs. The colder the shortening, the easier this will be. Use a fork and your fingertips. Then, mix in the buttermilk slowly, until the mixture forms a ball and pulls aside from the sides of the bowl. Turn the dough out onto a floured surface and knead for 30 seconds. Roll it out to 1/2″ thickness and cut about 12 out of the dough. Place on a parchment-lined cookie sheet and bake at 425* for 12 minutes.

Bam. Eat them out of the oven with a schmear of butter.

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