I’m in LA for a long weekend, but just in case you were still wondering what to do with the some late summer zucchini—I’ve got the ticket. Last summer, a colleague from work gave me this family recipe for when the zucchini is overflowing. She says they call it “brake” because it’s a cross between bread and cake—a great dense consistency with a sweet bite. I’m calling it a dessert—perhaps an icing is in order?! It’s terribly easy to put together.
Go to Vegetarianized.com for more pictures of this recipe (click on category “dessert” or type the name into the search feature), nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.
Servings: 8
Time: 15 minutes active; 75 minutes total
1/3 cup butter
1 cup brown sugar
2 large eggs
1 teaspoon real vanilla extract
1 1/4 cup grated zucchini (about one pound)
3 tablespoons milk (Unlike usual, I used 2 percent because we had some left over)
1 3/4 cup white flour
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1. Preheat the oven to 350 degrees. You’ll be done putting this together even before the oven in hot!
2. Put wet ingredients (butter through milk) in a bowl and whisk together until combined.
3. Put dry ingredients (flour through baking soda) in a larger bowl and mix together until combined.
4. Add the wet ingredients to the dry and mix until combined.
5. Pour mixture into an 8 or 9 inch cooking-sprayed pan. Bake for one hour or until a toothpick inserted in the center comes out clean.
6. Let cool in pan for 10 minutes, then gently turn out onto a wire rack to cool.
Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.
