Chicken Angel

-OR-

What to do when you’re finally tired of using overgrown zucchinis as baseball bats

see also:

Applesauce -OR- What to do when you’re finally tired of using mushy Gravensteins as baseballs.

We planted several zucchini plants this year knowing full well that we’d have too many by half, but I was inspired by a friend to put up a freezer-full of zucchini bread.  We trudged through a few recipes that were alright-to-fine but I finally found one I really enjoyed, and what’s more, Kelsey enjoyed as well.  I know I’ve struck gold when Kelsey makes a favorable comment on something I’ve made instead of telling me what to do differently next time.

The golden recipe comes from SmittenKitchen but with the substitution of applesauce for the oil.  I have not actually tried her recipe as it’s written, but I’ve got to say, the applesauce really is nice.  Plus, I can throw some chocolate chips in it and not feel like a complete glutton.  I mean, there is virtually no fat in the damn thing.  Slather with butter.  Go ahead.  It’s ok.  It’s moist and sweet but not too sweet and by god everybody in the house likes it.  That’s good enough for me.

Almost SmittenKitchen’s Zucchini Bread

for 2 loaves:

3 eggs

1 cup applesauce

1 1/2 cup sugar

2 1/2 cups grated zucchini

2 tsp vanilla extract

3 cups AP flour

3 tsp cinnamon

1/8 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1/2 cup walnuts

some amount of chocolate chips perhaps, if one is feeling feisty.

Preheat oven to 350

Grate zucchini and let it drain in a colander in the sink as you bring the other ingredients together.

In a medium bowl combine flour, cinnamon, nutmeg, soda, powder, salt and walnuts.  Set aside.

In a large bowl, beat the eggs, then add applesauce and sugar and then the vanilla and zucchini.  Beat to combine and then add in the dry ingredients.  When just combined stir in chocolate chips, if using.

Butter and flour two loaf pans and fill ‘em up.  They’ll need to bake for about an hour but make sure to check and rotate half way through.

ALSO:  Once released from the pans, let them sit until they’ve cooled.  Cutting into hot bread makes the loaves gummy and disappointing.  I have learned this far too many times the hard way.

• 2 large cukes
• 1/2 yellow onion, sliced
• 4 cloves garlic, smashed
• 1c water
• 1c cider vinegar
• 1 1/2 c sugar (to taste)
• salt (to taste, 1/2 t?)
• 1t mustard seeds
• 1t turmeric
• 1/2 t celery seeds
• 1/2 t pickling spice
• 1/2 t red pepper flakes

Toast spices to help release flavors, combine with water, vinegar sugar and salt in small saucepan and bring to boil with smashed garlic.  Simmer for a few minutes to help release oils from spices.  Slice cukes into 1/4″ thick rounds, toss with sliced onions and pack tightly into quart mason jars.  Poor brine over pickles, let cool to room temperature and refrigerate.  Make a little extra brine with 1 part water to 1 part vinegar if needed to completely cover pickles.  Ready in about 24-48 hours!