Hello! This is Madeline, 21 Acres intern.
If your garden is anything like the 21 Acres farm, it is exploding with zucchini right now. Here’s the perfect way to use some of it up!
This week’s recipe comes from Asako, our head chef and master baker here at 21 Acres. I had the pleasure of tasting some fresh from the kitchen and knew that I had to recreate it at home! I made a loaf into muffins and used zucchini from our farm here. Topped with a little local butter and WOW it is good! Tender, moist, and slightly sweet, this is some awesome bread.
Asako uses farro flour in this recipe, which is a variety of wheat. It’s got a great nutty flavor that is delicious in this bread – we sell it in our Market from a local producer if you’d like to try it out. You could substitute whole wheat pastry flour if you prefer.
Makes 1 loaf or 12 muffins
- 2 cups farro flour
- 1.5 lb zucchini (washed, dried, ends removed; if using large zucchini, cut in half lengthwise and seed it)
- ½ cup + 2 tablespoons sugar, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup plain yogurt
- 2 large eggs, lightly beaten
- 1 tablespoon lemon juice
- 6 tablespoons butter, melted
Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9x5in loaf pan; dust with flour, tapping out the excess. (Or, prepare a 12-cup muffin tin.)
Shred the zucchini on the large holes of a box grater. Toss with 2 tablespoons sugar and drain, wrapping it in paper towels, cheesecloth, or a clean kitchen towel to squeeze out excess liquid. The sugar makes a big difference – you can get a lot more liquid out!
Whisk together the rest (½ cup) of the sugar, yogurt, eggs, lemon juice, and melted butter. In another bowl, mix the farro flour, baking soda, baking powder, and salt.
Stir the wet mix and well-drained zucchini into the dry mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface.
Bake until the loaf or muffins are golden brown and a toothpick inserted in the center comes out clean. I baked mine in a muffin tin for about 25 minutes.
Thanks for reading, and thank you to Asako for this awesome recipe!
Did you try this recipe? Let us know in the comments below!
The Tomizawa Family, sake brewers, from Fukushima Japan visited us at the 21 Acres farm recently. We toured the fields led by Farmer John and then we sat at the round kitchen table to discuss their visit. The daughter Mary said that she hasn’t seen her parents so happy and relaxed since the day of the devastating 2011 earthquake in Japan, and she was very appreciative of the opportunity to visit the farm.
Here’s a link to an interesting article about the family, ‘Miracle yeast” saves 300-year-old Fukushima sake tradition.
The Tomizawa’s are planning to purchase property in Woodinville near the 21 Acres farm and begin their Sake making here in the US possibly as soon as next year. Their plan is to use rice from California for the first a few years, but in the future they would like to use “locally grown” rice. They said that was how they made their Sake for generations, and being able to work with the farmers who grow the rice is critical for their Sake making. In fact, the farmers who grew rice came to work at the brewery in Japan during the winter to help them make Sake. They did not even need to sell their Sake in larger cities such as Tokyo, as their products were all sold in the local market. Mary told me that their hope is to build an open and community-based Sake Brewery where people in the neighborhood can drop in anytime. She said from their experience from the earthquake tragedy, they learned that the strong community is extremely important in the time of emergency. (more…)