Today is the 7th of October. And in case you hadn’t noticed, Fall has finally made it’s way to Los Angeles. Now let’s be realistic. “Fall” is a relative term here in southern California. I haven’t seen a lot of trees with yellow and red colored leaves (though to be fair, I haven’t seen many trees during daylight hours that are not on my work campus, and I think those are all evergreens–so the facilities people don’t have to clean up a big mess when all the leaves fall off. Somebody was thinking when they planted those things 🙂 ).
I did notice though, that this week it started getting chilly and I’m PRAYING that this year we somehow manage to avoid the surprise heat wave that’s come around for the past 2 years at the end of October. According to accuweather.com this week’s day time low was 64 degrees and evening low was 51 degrees. BRRRRRRRRR!!!!! Tuesday was the first day that I shut all the windows in the house and turned off my ceiling fan since May. On Wednesday it actually RAINED. As in a LOT. As in 6+ hours (almost as long as my neighbors fun new game “let’s crank up the subwoofer and play videogames or bass guitar or something undefinable but really freaking loud and obnoxious that comes through the walls/floors between midnight and 10am”).
Yesterday, I actually put off going shopping for a wedding shower gift for my friend Jess because it was “chilly” and there was an intermittent sprinkling of rain, and I’d left my coat at home. This in and of itself is a bit weird as I bring my coat with me to the office in the middle of summer when it’s 98 degrees (the temperature, not the luke-warm 90’s boy band), to keep from catching a cold under the air conditioner.
Next week could get back up to 90 though…Maybe I should have waited until after next week to officially declare Fall. Oh well. I probably won’t have time.
One productive (and delicious) thing I DID do yesterday was bake some delicious home made zucchini bread, pictured above. I’ve been meaning to make zucchini bread for the last month, and even bought some zucchini on 2 different occasions intending to make some. But sadly the zucchini ended up neglected and eventually moldy in the fridge before I got around to it. So I’m proud of myself for finally doing it! Plus I LOVE to bake.
I’m a stickler for good recipes. Most recipes don’t qualify as “good” in my book. I originally asked my mom to send me a recipe (cause hers are always the best!) but she said she didn’t have a go-to recipe. This always makes me nervous. Having to choose my own recipe.
I surfed around on the net but was having trouble finding a recipe that had less than 1 cup of sugar per loaf, and/or only made one loaf. Then I remembered the gloriousness that is Whole Foods –and ba-da-bing, found my new favorite Fall recipe! I will have to try the recipes from their website more often. I made a few slight changes, mainly using vegetable oil instead of canola, regular all purpose flour instead of whole wheat pastry flour, and crushed roasted unsalted almonds instead of pecans.
The recipe as it exists on the Whole Foods website is:
Natural cooking spray
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup expeller pressed canola oil
1/3 cup unsweetened applesauce
2 tablespoons nonfat plain yogurt
3/4 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup finely chopped walnuts
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.