Peace and Love in the Kitchen

Makes 1 large loaf or 2 small

I had a little tea party

This afternoon at three

Twas very small,

three guests in all,

I, Myself, and Me

by Jessica Nelson North

Tea cakes can be eaten virtually any time of the day.  Essentially a muffin in loaf form, they can be sliced and toasted for breakfast but also make a delicious sweet afternoon snack.  Easily made and well-received, I find these quick breads indispensable when the house is full of people. In the dog days of summer, our house is always full….of children staying out of the heat.  They love a slice of something homemade and delicious.

This loaf is made with zucchini and pecans.  If there are any picky eaters around, I drop the zucchini and refer to it simply as tea cake. Would you like a slice of tea cake? is likely to elicit a better response than Would you like some zucchini pecan bread? Really, you can’t taste the zucchini.  It’s just there for moisture, texture, and to make you feel good about eating butter, sugar, and flour.

Regardless, this zucchini pecan bread is a slice of Heaven. It is sweet but not in the empty way of junk food.  No, this cake has heft.  Brown sugar, butter, and a mixture of whole wheat pastry flour and all purpose flour provide a dense backdrop to cinnamon, ginger, and toasted pecans.  It is an afternoon snack everyone will enjoy.  Most children take a slice with milk; I prefer mine with a cup of tea….off in the corner with I, Myself, and Me.

1 cup unsalted butter, melted and cooled to room temperature

1 cup brown sugar

3 eggs

1 Tbsp vanilla extract

2 1/2 cups grated zucchini, stems removed, skin on

1 1/2 cups whole wheat pastry flour

1 1/2 cups unbleached all purpose flour

3 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup finely chopped pecans, toasted

1 cup dates or raisins, chopped (optional)

Demerara or Turbinado sugar to sprinkle over the top

1.  PREP:  Preheat the oven to 325.  Butter and flour one large (10 x 5) or two small loaf pans.

2.  MIX WET INGREDIENTS: Set out a large mixing bowl.  Using a whisk, combine the melted butter and brown sugar.  Add the eggs, one at a time, beating well after each addition.  Add vanilla and zucchini and stir to combine.

3.  SIFT DRY INGREDIENTS:  Into a medium-size mixing bowl, sift flours, cinnamon, ginger, salt, baking powder and baking soda.  Stir to combine.

4.  MIX WET WITH DRY:  Gradually pour the dry mixture into the wet mixture.  Use a wooden spoon to stir.  Mix just until there are no more dry spots; no more.  The gentler you are with the batter, the more tender the bread will be.  Fold in the toasted pecans and dates if you are using them.

5.  BAKE:  Pour the batter into the loaf pan or pans.  Sprinkle the top with Demerara sugar. Bake until a toothpick inserted in the middle comes out dry, about 1 hour for small loaves; 1 hour 15 minutes for a large loaf.

Peace and love from my kitchen to yours,

Waverly

Tags:

• SNACK

1 comment

http://www.peaceandloveinthekitchen.com/2011/08/zucchinipalooza-zucchini-pecan-bread

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