Last week, myself and the other work shares were exchanging early food memories.
My earliest memory of eating zucchini bread isn't particularly interesting and yet the deliciousness of that bread has been part of my sense memory for years. Since the day my cousin Dan made zucchini bread and I succeeded in slowly over the course of the afternoon eating half of the loaf by myself, stealthily one small slice at a time, no other zucchini bread I've tasted has ever matched that first loaf in flavor. And that's how memories work, I suppose. Particular ones become more and more fantastical and complex. We start to hold them in our minds like rare objects frozen proudly behind glass, seemingly untouched when in fact, we have most likely reconstructed them a thousand times over.
I myself - I am an extension of this man. I am a continuation and a variation. A body that carries parts of the past.
This moment. That's what really matters.
Zucchini Oat Bread
Makes 2 - 9 x 5 x 3 inch loaf cake
3 large eggs (room temperature)
1 cup oil, yogurt or applesauce (room temperature)
1 1/4 c (8 3/4 oz) granulated sugar
1/2 c (3 3/4 oz) brown sugar
1 tbsp vanilla extract
3 c (12 3/4 oz) white whole wheat or all purpose flour
1 1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
3 1/2 c (1 pound) grated zucchini
1 1/4 c old fashioned oats, divided
raw sugar (optional)
Preheat a conventional oven to 350 F.
Grease 2, 9 X 5 inch loaf pans and set aside.
In a mixing bowl, combine the eggs, oil, sugar, brown sugar and vanilla extract. Whisk to combine.
In a separate bowl, sift the flour, salt, cinnamon, nutmeg, baking soda and baking powder together. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold to incorporate. When the mixture is starting to come together, add the grated zucchini and 1 cup of the old fashioned oats. Fold until the batter is cohesive.
Divide the batter into the two prepared loaf pans. Top with the remaining 1/4 c of oats as well as a generous sprinkle of raw sugar if desired. Tap the pans gently on the counter to release any air bubbles.
Bake the cakes for about 50 - 55 minutes, or until a tester poked into the center comes out clean. Let the cakes cool in the pan on a rack for 30 minutes and then turn them out of the pans and let them finish cooling on the racks.