L' Accordeoniste

Zucchini bread with curried yellow zucchini soup:

From whence it came

The delightful month of August allowed for no less than 14 loaves of zucchini bread in my life (and the lives of my dear friends and neighbours). There are just so many different ways to approach it. Sweet. Savory. Bland (for the elderly). Spicy. Etc.

Necessities

Constants:

• 2 cups of whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Freshly ground/grated cinnamon and nutmeg
• 1 cup (probably more) of grated zucchini
• Some salt
  

Necessities with options:

• Olive oil, yogurt, buttermilk, coconut milk
• Eggs or ground flax
• Maple syrup, honey, brown sugar, agave nectar
• All manner of nuts (preferably toasted)

Things I've Added In (mix and match)

Chocolate chips/chunks (white, dark, milk), score bits, a caramel swirl, a carob or cocoa powder swirl, melted chocolate swirl, sweet potatoes, different cheeses, vanilla, blackberries, blueberries, gooseberries, pumpkin, crasins, chopped up chives, garlic, ginger, orange zest, apple juice, oats, coconut, basil, red currants, rum, baileys, shredded apple, shredded carrot, curry, etc.

The possibilities are endless.

Choose your destiny and then scrape it into a buttered up bread pan. 40min in the oven at 350 degrees should do it.

As for the soup, I'm sure the options are similarly endless, but I've been keeping it pretty basic:

Melt some butter in a medium sized pot and saute a chopped up onion and a couple minced cloves of garlic. Add 2 or so cups of grated yellow zucchini and two cups of your famous vegetable broth. Stir. Put a cover on it and go water your garden.

Take it off the burner, let it cool, shove it in your blender. Blend. Put it back in the pot, stir in a tablespoon of curry (probably more) and reheat it slowly. Add a foolish amount of freshly ground pepper. Take a photo of the bread and soup duo in front of the plant it came from.

And you're done!