Last week, I got the loveliest text from my friend Kylie who is also the creator behind @peakvue_studio. The text read, “Veg Delivery! At your front door! Xx” I raced out like a scalded cat and managed to catch her before she drove away. It was lovely to see a friendly face even if we were standing a metre or two apart. Apart from a sense of connection, Kylie brought with her freshly grown zucchini, cucumbers, beans and snap-peas. It was a veritable feast of kindness.
I intend to make the kids a stir fry tomorrow night with the beans, snap peas and half of the zucchini. The guinea pigs devour the cucumber, and I wanted to make sure the rest of the zucchini did not go to waste. So, this afternoon I trialled this zucchini bread recipe, and I was so happy with the outcome. Freshly grown zucchini, delivered with love leads to a happy place.
Prepare a standard loaf tin with oil and flour.
Pre-heat your fan-forced oven to 180 degrees Celsius.
1 cup brown sugar
1 cup apple sauce
¼ cup olive oil
1 teaspoon vanilla essence
2 cups plain flour
1 ½ teaspoon bicarbonate of soda
1 teaspoon baking powder
A pinch of salt
1 teaspoon ground cinnamon
1 packed cup of shredded zucchini
1 cup chopped pistachios +a few whole pistachios for topping.
Whisk sugar with apple sauce, olive oil and vanilla essence.
Put all dry ingredients in a bowl and mix.
Combine dry ingredients with wet ingredients.
Fold in zucchini and pistachios until just combined.
Top with additional pistachios.
Bake for 45 minutes or until a skewer comes out clean.