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Get Your Fruit & Veg, Kiddies

August 13, 2011

After an unintended Tunnel o’ Fudge cake in a 9″x9″ pan, all concerned became equally aware of the intrinsic specialness of a Bundt™ Pan ~seriously, it’s trademarked.  One Mr. H. David Dalquist, in 1950 combined the Germanic style with a Scandinavian design, creating the pan which Pillsbury, through a baking contest in 1966, would propel to mass popularity in the U.S.  However, the standard issue Bundt™ Pan makes, quite frankly, an enormous confection for any gathering smaller than a church social.  Kudos to the Man for finding a modestly sized, yet solid and fully capable, Bundt™ for our home use.

Now, I could stash it away, saving it for cake recipes requiring a Bundt™, or possibly a tube pan.  Or ~gasp~ jello* molds.  But that seems like a waste of perfectly good bake-ware.  And far too much opportunity to create intentionally the aforementioned Tunnel ‘o Fudge cake.  This little beauty is sort of the dimensions of a loaf pan, stretched and closed into a circle, probably the volume of two loaves.

 {Bing Bong}  That would be our very Kind Neighbor, dropping off an abundance of zucchini from their large garden plot up the hill.  The Man has a deep-seated-from-childhood loathing of sauteed onions and summer squash.  His mother also kept a large garden plot.  Unfortunately, that is my favorite thing to do with them.  Well, as far as eating them like a vegetable goes.  There is another option:

 ZUCCHINI BREAD!!!

The very idea is an anomaly if not anathema here, a sweet moist bread made with vegetables.  And in my lower-fat version ~believe me, it won’t last long enough to dry out~ multiple fruits, as well.  I hope Kind Neighbor wasn’t offended over what I’d done to her squash when I took some down to share with her family.

 

And isn’t it the most beautiful quick bread you’ve ever clapped eyes on?  Did I just say “clapped eyes on?”  Must be channeling Southern Baptist church socials past; those ladies can cook. 

 So, without further ado, here you go:

SIFT (I take that to mean mix thoroughly with a fork; I don’t even own a sifter):

2 c flour ~make it part wheat to feel better about yourself

1 1/2 t salt

2 T spice mix (cinnamon, ginger, clove, allspice et al)

1 t baking soda

1/2 t baking powder

WHISK (use a mixing spoon; a whisk is just a pain-in-the-neck to wash):

3/4 c applesauce ~the good natural, no sugar added kind, puhleeze

1/4 c oil

3 eggs (lightly beaten)

1 T vanilla

1 1/2 c sugar

STIR together previous combinations

ADD:

1 c shredded zucchini ~you can sneak in some carrots, too, if you need to

1 c small dried fruits/nuts as desired

GREASE & FLOUR 2 loaf pans or 1 Bundt™ Pan

BAKE @ 350°F (176°C) for 60 minutes or inserted knife comes out clean.

TURN OUT onto a cooling rack.  Cool for as long as you can stand it.  Store what you can keep your paws off until tomorrow in an airtight container.

 

*also trademarked, for certain, but I have less respect for the frightfully popular, rainbow colored, sugar-laden, equine hoof based plasticky “food” product.  Not that I won’t slurp down a half dozen jigglers if presented with the temptation.  And we needn’t even address the multitudinous evils of The Jello Shot… with whipped cream.

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