Raspberry Zucchini Bread

The weekends – which often, quite frankly just seem to whiz by – can  either result in one of two outcomes: a “case of the Mondays,” where you're just not ready to tackle the work and personal to-do-list; or, better yet they can leave you feeling refreshed, happy, nourished and thinking, “Bring it on, Monday.”

This past weekend has resulted in the latter.

I drove up to San Clemente for one of my best friend’s baby showers on Saturday and spent the whole weekend in the lovely town by the water. We celebrated Mom-to-be and Baby with tons of her friends, got spoiled rotten by her dad’s (who is visiting from Montana) home cooking, and walked our favorite beach trail on Sunday morning.

The change of scenery, ocean air, and company of good friends are the kinds of things weekends are made for.

Since Katie is 38 weeks pregnant, I’m getting myself ready to hop in my car and drive back up once the baby is born. I’ll be bringing two loves of this Raspberry Zucchini Bread, which feels like a perfect bread for March. It's comforting enough for colder, rainy days, yet bright and light enough for warmer weather, too. 

I hope everyone had a great weekend and has a wonderful week ahead!

Raspberry Zucchini Bread

This is great recipe for transitioning from winter to summer. It combines comforting elements that we love in winter, like whole grains, pecans, and warming spices, yet is balanced by lighter spring flavors from the shredded zucchini and frozen raspberries.

Makes 2 loaves

Ingredients:

2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoon pumpkin pie spice

½ cup raspberry yogurt

½ cup agave nectar

¼ cup brown sugar

½ cup unsweetened applesauce

3 eggs

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup frozen raspberries

1 cup pecan pieces

Directions:

1.     Preheat oven to 325 degrees.

2.     Grease two 8x4" loaf pans.

3.     In large bowl mix together both flours, baking soda, baking powder, salt, and spice.

4.     In a separate bowl whisk together eggs, yogurt, agave nectar, brown sugar, applesauce and vanilla.

5.     Mix dry ingredients into wet ingredients and stir in zucchini, frozen raspberries, and pecans.

6.     Divide batter between loaf pans.

7.     Bake about 60 minutes, or until tester inserted comes out clean. Cool and remove from pans.

Disclaimer: We are consulting dietitians for the National Processed Raspberry Council.

If you like this recipe, you may also want to take a peek at these recipes for:

      Oatmeal Flax Molasses Bread

Chocolate Raspberry Muffins

Raspberry Coconut Carrot Cake Muffins

{Recipe Redux} A Play on Patties, or Zucchini and Potato Stacks

This month’s Recipe Redux challenge was inspired by the imaginative food photography being displayed on Pinterest boards and blogs, with towering stacks of everything from burgers to veggies showing the playful side of food.  My favorite stack is my friends Steve and Jamie’s beautifully precarious mountain of blueberry pancakes.

When I thought of stacks, my mind kept returning to the alternating stacks of zucchini and potato in the traditional Cretan boureki, a dish my husband and I ate several times on our honeymoon in the Greek islands last year.     

It’s such a perfect stacked dish.

Layers of very thinly sliced zucchini and tomato, sandwiching creamy ricotta cheese and extra virgin olive oil, fresh mint and smoky pieces of oven-dried tomatoes.  It’s heaven.

Don’t be shy with the olive oil in this dish.  It’s a necessity. 

The boureki is delicious served warm for dinner, or cold the next morning for breakfast (I tested that theory, just to be sure).  I hope you enjoy, preferably with someone you love.

Boureki {Zucchini & Potato Gratin}, from the Island of Crete

Serves 4 - 6

1 pound russet potatoes

1 pound zucchini

2 tablespoons all-purpose flour

½ - ¾ cup extra virgin olive oil, divided

2 cups homemade ricotta cheese, or good-quality purchased ricotta

1 cup crumbled feta cheese

8 halves oven-dried Roma tomatoes, chopped* (see recipe, above)

2 – 4 tablespoons fresh mint, finely chopped

Sea salt

Freshly ground black pepper

Preheat the oven to 375 degrees.

Using a mandolin (or your knife), thinly sliced the potatoes.  Place in a large bowl and toss with 1 tablespoon of flour and a pinch of salt.  Again, using a mandolin (or knife), thinly slice the zucchini.  Place in another large bowl and toss with 1 tablespoon of flour and a pinch of salt.

Take a casserole or baking dish (I use one that is 10” x 8” x 3”) and coat the bottom with olive oil (3 – 4 tablespoons).  Cover the bottom of the casserole dish with a layer of the potatoes and then a layer of the zucchini, using about ¼ of each of the vegetables.  Sprinkle with salt and freshly ground black pepper.  Place ¼ of the tomatoes  and ¼ of the mint, and then top the layer with ¼ of the ricotta and ¼ feta.  Repeat this process three more times, ending with ricotta and feta.  Pour about 1/3 – ½ cup of olive oil over the top (enough to cover the top in a thin layer).  Don’t be shy with the olive oil!  Place in the oven and bake for about an hour, or until the potatoes and zucchini are very tender and the boureki is browned on top.  Remove from the oven and let rest for at least 15 minutes before serving. 

*If you don’t have the oven-dried tomatoes on hand, you could grate fresh tomatoes

Oven-Dried Tomatoes

12 Roma tomatoes

sea salt

extra virgin olive oil

Preheat oven to 350 degrees.

Cut the Roma tomatoes in half lengthwise.  Squeeze each half to remove the seeds, and discard the seeds/pulp.  Place the tomatoes in a bowl and toss with sea salt and olive oil (about 2 tablespoons), to coat.  Line a baking sheet with parchment paper (for easy clean-up).  Place the tomatoes cut-side down on the baking sheet and roast for about an hour, or until the tomatoes are soft and starting to caramelize.  Remove and let cool to room temperature.  Store any leftover tomatoes in a tightly sealed container in the refrigerator, up to 4 days.  

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