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Olive Oil Zucchini Bread. |
I planted a couple of zucchini plants in my raised bed this year, and so far I have harvested two zucchinis. The plants are quite lovely, and they produce beautiful yellow flowers of two kinds: male and female. It is the female flower that produces the fruit (yes the zucchini is actually a fruit even though we think of it as a vegetable). Botanically speaking a fruit develops from the ovary of a flower.
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Zucchini developing from the ovary at the base of female flower petals. |
As I said it is the female flower that develops into the zucchini squash.
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Lower flower is female developing into zucchini. Male flower above produces the pollen. |
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One of my zucchinis still on the vine. |
I am quite fond of zucchini bread so I used part of my zucchini harvest to make a loaf of bread using a recipe that was in the NY Times. It uses olive oil instead of butter.
I mixed the wet ingredients together.
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Wet ingredients. |
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Wet ingredients mixed together. |
Then I mixed the dry ingredients together, and folded the dry into the wet.
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Mixed dry ingredients. |
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Ready to bake at 350F for 40 to 55 minutes. |
After 50 minutes of baking here is the loaf of bread.
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Olive Oil Zucchini Bread. |
It is quite delicious. Maybe not quite as good as the recipe that calls for butter instead of olive oil, but I like to think of this as a pretty healthy variant.
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