Today’s breakfast is most cost-effective at the end of summer when the six zucchini plants you put in because you couldn’t quite believe some of them wouldn’t die all bear zucchini…and more zucchini…and more zucchini. Or if you simply have me as a neighbor and must deal with me ditching zucchini on your doorstep when you aren’t looking. Either way, I suggest zucchini bread.
For some reason, I always have trouble with zucchini bread at this altitude. The recipe I brought from California resulted in a mushy, flat, sad center and burnt edges here and it took me a while to find a good high-altitude recipe. This one works great both at both high and low altitudes.
High (and Low) Altitude Zucchini Bread
1 c sugar
2 tsp cinnamon
1/2 c vegetable oil
1/2 c plain yogurt
1 tsp vanilla
1c grated zucchini
1 3/4 c flour
1 tsp baking soda
1 tsp salt
Grease loaf pan. Dust with mixture of 2 tsp sugar and cinnamon. Beat together eggs, remaining sugar, vegetable oil, yogurt and vanilla. Stir in remaining ingredients and mix well. Bake at 350 degrees for 60-70 minutes or until toothpick comes out clean. Let stand for 10 min before removing from pan.
I didn’t think the zucchini bread would be quite enough, so we had smoothies as well. The beauty of smoothies is that they’re free-form…just throw in whatever fruit you have on hand, some ice, and milk or oj until it’s drinkable rather than spoonable. But in case you need a jumping-off point, here’s the recipe I made for this morning:
Laura’s Bananaberry Drink of Deliciousness:
1 c orange juice
1 c plain yogurt (which you bought for the zucchini bread…see how smart you were?)
1/2 c frozen blackberries
1 tsp cinnamon
Blend until smooth.