by Lynn Byrne
Filed under FOODIE FRIDAY.
I like this hodgepodge kitchen with it’s odd mix of old and new–see that flat screen TV perched up top the retro refrigerator. It’s the type of fridge that my mom’s generation would refer to as a “fridgidaire”.
The kitchen is so unfitted–with the black glass front freestanding cabinet providing most of the storage. The painted floors, and table and chairs, take it decidedly in the country direction. Yet somehow it manages to be both relaxed and sophisticated, helped in this regard by the white and black palette, sleek range and modern pendant. It perfect for a weekend bolt hole.
I chose to show it with my zucchini bread recipe because zucchini bread happens to be one of those things that I only make in my own, personal getaway spot, Montauk. This kitchen doesn’t resemble my Montauk kitchen at all, except that they have the same, ”homey feel” and I store all of my food in a painted, glass fronted cabinet too.
Let’s get to what’s cooking.
LYNN’S ZUCCHINI BREAD
2 cups sugar
1 cup oil
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
2 cups grated zucchini from two medium zucchinis
3 teaspoons vanilla extract
1 3/4 cups chopped walnuts (one 8oz bag chopped walnuts)
1 cup raisins. I often use golden raisins
1. Preheat the oven to 325 degrees. Butter and flour 2 81/2 x41/2x 21/2 inch loaf pans. I use disposable aluminum pans, which make it a snap to remove the loaves.
2. Beat the eggs in a large mixing bowl until foamy. Stir in the sugar and oil, and blend thoroughly
3. In a separate bowl, mix together the salt, flour, cinnamon, baking powder and baking soda. Add this to the egg mixture, a third at a time, beating thoroughly after each addition. The mixture should be stiff.
4. Add zucchini and vanilla. Fold in nuts and raisins. When thoroughly blended, pour the mixture into the prepared pans.
5. Bake for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
Kitchen. Recipe adapted from the Green Thumb Harvest cookbook by Johanna and Patricia Halsey. Food photos my own.