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Zucchini Tea Bread

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The first time my mother made this moist tea bread, I scrunched my nose at the thought of zucchini masquerading as the basis for anything resembling cake. But it was delicious! I still love the crunchiness of the walnuts and the sesame seeds, not to mention the license to indulge in a healthy snack with a cold glass of milk.  Adapted from the California Heritage Cookbook.

Zucchini Tea Bread
This low-salt adaptation yields 1 loaf or 12 cupcakes. It can be made a day ahead, refrigerated for up to 2 weeks, or frozen for 3 months. Double the recipe for 2 loaves.
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Ingredients
  1. 2 eggs
  2. 1/3 c. salad oil
  3. 1/2 c. less 2 tbs. granulated sugar
  4. 1-1/2 tsp. maple syrup
  5. 1 c. shredded zucchini (approx. 2 small zucchini)
  6. 1-1/4 c. sifted flour
  7. 1/4 c. wheat germ
  8. 1/2 tsp. salt
  9. 1 tsp. baking soda
  10. 1/4 tsp. baking powder
  11. 1/c. finely chopped walnuts
  12. 3 tbsp. sesame seeds
Instructions
  1. Preheat the oven to 350 degrees. Lightly butter and flour a 9x5x3-inch loaf pan; or 2-3 mini loaf pans; or tins for a total of 12 regular-sized muffins. Set aside.
  2. In a large bowl, mix the sifted flour, wheat germ, salt, baking soda, baking powder, and walnuts. Set aside.
  3. In a mixer, beat the eggs until blended, then add the salad oil, sugar, and maple syrup, and continue beating until thick and foamy.
  4. Sir in the zucchini with a spatula.
  5. Stir in the flour mixture, just enough to blend.
  6. Ladle the batter into the prepared loaf pan or muffin tins. Sprinkle the sesame seeds over the top.
  7. Bake 30 minutes for mini-loaves; 50 minutes for muffins; or 1 hour for a full loaf; or until a toothpick inserted in the center comes out clean and dry.
  8. Cool in the pan for 10 minutes. Turn out on a rack to cool completely. Wrap in foil or plastic wrap and store 1 day before serving.
Adapted from The California Heritage Cookbook
Adapted from The California Heritage Cookbook
Sea Sky & Table https://seaskyandtable.com/

4-Grain Cinnamon Pancakes

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My favorite recipe for delicious, healthy pancakes! The ingredient list below uses half the sugar, salt, and honey and twice the cinnamon recommended in the original recipe.  Adapted from the Joy of Cooking.

4-Grain Cinnamon Pancakes
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 c. whole-wheat flour
  2. 3/4 c. all-purpose flour
  3. 1/2 c. cornmeal
  4. 1/4 c. rolled oats
  5. 1 tblsp. sugar
  6. 2 tsp. baking powder
  7. 1/2 tsp. salt
  8. 1/2 tsp. baking soda
  9. 1 tsp. cinnamon
  10. Pinch of freshly grated nutmeg
  11. 1-3/4 c. milk
  12. 4 tblsp. (1/2 stick) butter, melted
  13. 1/8 cup honey
  14. 3 large eggs
Instructions
  1. Preheat a skillet. (Regular-sized for pancakes; or for flapjacks, use a crepe or omelet skillet.)
  2. Whisk the dry ingredients in a bowl.
  3. In a separate bowl, whisk the wet ingredients to mix.
  4. Pour the wet ingredients over the dry ingredients.
  5. Mix until just combined.
  6. Spoon (or ladle) batter onto hot, buttered skillet.
  7. Cook until top of each pancack is speckled with bubbles and some bubbles have popped. Lift pancake, butter skillet again and cook pancake on other side until underside is lightly browned.
  8. Serve immediately or keep warm in a 200-degree oven while you finish cooking the rest.
Notes
  1. VARIATIONS
  2. - Thinly sliced apples and raisins added directly to the batter before cooking;
  3. - Pears and pecans;
  4. - Summer fruit;
  5. - Serve with maple syrup, more cinnamon & thinly sliced orange rounds for garnish.
Adapted from The Joy of Cooking
Adapted from The Joy of Cooking
Sea Sky & Table https://seaskyandtable.com/