Zucchini Bread with Walnuts
If you aren't growing your own zucchini, you can get them for about 75 cents right now, because they're so plentiful! Time to bake!
Ah, the return to normal. After a weekend of relaxing, getting back to yoga, getting back to getting organized, getting back to time with friends and getting back to cooking lunch ahead of time, I feel pretty well-prepared going into the week this time.
Our Christmas tree is officially put away – sniff sniff but that does mean that the house is for realsies back to normal. Routine is a nice thing.
And it’s no secret that my preferred routine is baking on Saturday mornings. I went with a savory scone because I wasn’t feeling like sweets for some reason, and I just love the way whole wheat flour makes breads and baked goods taste. It’s not perfect for every occasion, but I love it when I can work it into a project.
Here’s the what you need:
1 cup whole wheat flour
1 1/2 cups AP flour
4 tsp. baking powder
Large pinch of salt
1/2 cup cold unsalted butter, cut into cubes
1 cup shredded cheddar cheese
About 1 cup of milk (you may need less)
Mix the dry ingredients (flours, baking powder and salt) well in a mixing bowl, and use a fork or a pastry cutter to cut in the butter cubes – that is, to smoosh the butter into the flour mixture until it forms a mealy texture. Next, stir in the cheddar cheese.
I like to use my hands to mix the milk in, but you can also use a wooden spoon. Stir as you slowly pour the milk in – you may have enough at 3/4 of a cup, but I didn’t. Use your hands to mix the milk into the dough until it will form a ball that is not very sticky, but holds together.
Flatten the dough into a 1 to 1 1/2-inch disk on a cutting surface and use a pizza cutter to slice into wedges.
Bake at 400 for 12-15 minutes.
Oven exactitudes vary, so always keep an eye on your small baked goods a little early, just to be on the safe side.