My formula for breaking a fast is soup and bread. Summer or winter, hot or cold, it’s always soup and bread. In the summer, of course, I’m more likely to choose a cold soup (though that actually isn’t the plan for tomorrow).
With two summertime fasts coming up quickly, the timing is perfect for a summery quick bread. And I do mean quick! No yeast, no rising, no chance for failure. It’s the best type of bread there is. This one is soft and moist, laced with shredded zucchini and sprinkled with sunflower seeds.
Serve it warm, serve it room temp, or serve it toasted with cream cheese. And don’t forget the soup.
* Need soup ideas? Check the recipe index for 22 delicious varieties. *
One year ago: How to make roasted garlic
Based on Food & Wine
Yield: 1 awesome loaf
- Cooking spray
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 2 eggs
- ½ cup canola oil
- ½ cup plain yogurt (most of a 180-gram container)
- 1 cup shredded zucchini (from about 2 small zucchinis)
- ½ cup sunflower seeds (raw), plus more to sprinkle on top
1. Preheat the oven to 325 F/160 C. Grease a loaf pan very well with cooking spray. This is the key to successful removal of the bread, so no skimping.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the sugar, eggs, oil, and yogurt. Squeeze the shredded zucchini over the sink to remove some of its liquid.
3. Add the wet ingredients and zucchini to the dry ingredients and stir just until a batter forms. Add sunflower seeds and mix to distribute.
4. Scoop the batter into the prepared pan and bake for 1 hour, or until the loaf has risen and turned a gorgeous golden brown. Let cool for 30 minutes, then slide a knife around the edges of the loaf to loosen it from the pan, and invert to remove it.