Flour Head Bakery’s Zucchini Bread

Prepped Ingredients

If you polled farmers about garden humor, I suspect that you’d find out that the poor, prolific zucchini is a popular subject for jokes.  That’s because, like rabbits, this summer squash greets life with a singular drive to be fruitful and multiply.  I have one gardener friend who tells tales about drive-by” squashings”; these midnight capers involve sneaking from house to house to leave big bags of the squash on the doorsteps of unsuspecting neighbors, all in an effort to make sure that the squash glut gets eaten – just by somebody else.

That’s why we have recipes galore for zucchini; from bread to cookies, thrifty and clever cooks have found all sorts of ways to use up legions of the rapid reproducer, and do it in a way that combats the inevitable squash fatigue that comes with late summer.

But what’s really great about these recipes is that they’re also excellent options for the devious parent who stays awake at night plotting ways to sneak vegetables into the food of their unsuspecting offspring.

There’s almost an industry about this kind of cunning cooking.  You might remember some flack over the publication of Jessica Seinfeld’s cookbook, Deceptively Delicious, which involved accusations of plagiarism by the author of a similar cookbook that dealt with sneaking good food into kids’ diets.

Well, there’s no controversy with this recipe.  Zucchini Bread remains one of the easiest and most popular ways to use

The Batter

up the surplus, and has the added value of irresistibility!   Admit it, you’re already thinking of just how much butter one slice can handle. The Flour Head version has some added perks – including a unique addition of sunflower seeds and a healthy dollop of yogurt – both of which add a little je ne sais quoi to an old favorite.  Best of all, it’s popular with all ages so it’s a perfect too to aid the dastardly deed of feeding little people squash and making them love every minute of it.

The key to sneaking good vegetable matter from the garden and into your kid is subtlety.  So it might be wise to make this when the kids are not around.  Or at least have the secret ingredient already prepped and ready to add to the recipe in a flash while you distract your kid with something like taking out the trash (even if you don’t succeed in assigning the chore, the inevitable whining will keep the juvenile mind occupied long enough for you to slip the zucchini into the batter unnoticed).  And don’t be tempted to shortcut the shredding of the squash; you don’t want the vegetable to look anything like itself!  After all, if you can’t see it or taste it – it isn’t really there! With this recipe – all they’ll taste is delicious.

One of the byproducts of using zucchini is that it adds lots of moisture to the recipe, so you’ll have a tender bite that tastes great at room temperature and lends itself to some butter-melting toasting, too!   You’ll probably find yourself wanting to make this even when the garden isn’t overwhelmed with squash production.

 

Flour Head Bakery’s Zucchini Bread

Finished Loaf

1.5 cups All-purpose Flour

½ cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground allspice

½ tsp ground clove

½ tsp salt

1 cup chopped pecans

½ cup sunflower seeds

4 cups shredded Zucchini, shredded, about 3 small zucchini

2 eggs

3/4 cup sugar

½ cup packed light brown sugar

¼ cup whole milk plain yogurt

6 TB melted Butter

Preheat your oven to 375 degrees. Butter and lightly dust a 9×5 loaf pan with flour.

Place flours, baking powder, baking soda, spices and salt in a large bowl. Add pecans and sunflower seeds and stir with a wooden spoon. Set aside.

Shred Zucchini on the large shred of a box grater and set aside. In a medium bowl, mix together eggs, sugars, yogurt, and melted butter. Add the egg mixture and the shredded zucchini to the flour mixture, and stir with a spatula or wooden spoon until all the flour is incorporated. The miixture will look quite thick. Pour the batter into the prepared pan and bake for 40 minutes. Drop the oven temperature to 350 and bake another 35- 45 minutes or until a toothpick inserted into the middle comes out clean, or a thermometer registers 203 degrees.

Remove the pan from the oven, and allow the bread to cool in the pan for 15- 20 minutes, before removing from the pan.

For the best flavor, allow the bread to cool completely then place the bread in a plastic bag and let it rest for 12 – 24 hours before enjoying.

 

 

May Loving Spoonful Fundraisers for Beardsley Community Farm

The Tomato Head celebrates the sustainable urban gardening efforts of CAC Beardsley Community Farm with their next round of Loving Spoonful fundraisers. Join us throughout May to help raise much needed funds for farm improvements and further Beardsley Farm’s community outreach.

“The farm is very excited to benefit from the Tomato Head’s Loving Spoonful fundraiser! The Tomato Head has been tremendously supportive of CAC Beardsley Community Farm for over ten years. We look forward to a successful month with the Tomato Head and encourage all lovers of Beardsley, the Tomato Head, and good food to attend this worthy cause,” said Beardsley’s Farm Manager Khann Chov.

“Funds raised from the Loving Spoonful benefit will go towards Beardsley Farm’s operating budget including paying for utilities, and building materials to repair irrigation, signage, and garden beds. CAC Beardsley Community Farm grows over 4,000 pounds of produce with the help of numerous community volunteers. All of this food is donated to those in need in Knoxville. ”

CAC Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education, and community outreach since 1998. All of the vegetables raised at CAC Beardsley Farm are donated to Family Crisis Center, Mobile Meals, Global Seeds, Knoxville Area Rescue Mission (KARM), and Western Heights Baptist Center.

“We selected Beardsley Community Farm because their mission of educating the public about natural food and the benefits of growing and eating your own crops is essential to creating a local food shed in East Tennessee,” said Tomato Head co-owner Scott Partin.

Proceeds generated at each event goes directly to Beardsley Community Farm.

  • All month (Breaking Bread Fundraiser) Proceeds from the sale of any type of Flour Head Bakery bread at both Tomato Head locations goes to Beardsley Farm.
  • May 13 (Sandwich Day Fundraiser) Both Tomato Head locations will offer a special Beardsley Farm sandwich.
  • May 20 (Pint Night Fundraiser) Featuring French Broad Brewing Company’s Ryehopper Rye Pale Ale.

For more information or interviews, please contact Khann Chov, Farm Manager of CAC Beardsley Community Farm, at 865-546-8446 and beardsleyfarm@gmail.com, or Michael Kuczmarski, The Tomato Head’s Marketing Director, at marketing@thetomatohead.com and 865-850-2318.

Beardsley Community Farm Logo

 

About CAC Beardsley Community Farm

CAC Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education, and community outreach since 1998. The mission of the farm is to educate people of all ages about the possibilities and methods of organic and sustainable urban gardening. Beardsley Farm also gives support and tools to community members to help them grow their own food, and teach about the financial and environmental benefits of home food production. All of the vegetables raised at CAC Beardsley Farm are donated to Family Crisis Center, Mobile Meals, Global Seeds, Knoxville Area Rescue Mission (KARM), and Western Heights Baptist Center.

About The Tomato Head

Opened in 1990, The Tomato Head is committed to helping the community by supporting sustainable agriculture, giving to East Tennessee nonprofits, and recycling its food and packaging waste. Its new charitable donation program, Loving Spoonful, is a partnership between East Tennessee nonprofits, regional craft breweries and the restaurant. It consists of a series of fundraisers and special events with a percentage of the proceeds raised going to our community partner of the month.

© 2016 The Tomato Head Site by: Robin Easter Design