The Super Stealthy Chef

If you're like me and have zucchini planted in your garden, you'll gaze at it and swear that the squash doubles in size daily.  Such a prolific vegetable begs for inventive culinary uses.  And as much as I love to stuff, grill, fry, and pickle this ubiquitous veggie, I'm up against a couple of staunch zucchini objectors.  My picky little eaters have very strict criteria concerning the colors and textures that end up on their plate.  In light of this, I'm forever inventing ways to slip all manner of "banned veggies" in to my recipes. 

So as not to be found out, I was forced to conduct my mission under the cover of night. I could not chance a bleary-eyed child happening upon me as I poured olive oil and piled mounds of shredded zucchini in to sweetend, whole wheat batter.  Once my kiddies were fully asleep in their beds, I put on my softest, super-stealth-slippers and crept in to the kitchen.  I donned night vision goggles and proceed to sound-proof my kitchen appliances so as not to disturb my predatory critics fast asleep in their rooms.

Through many trials, I mixed, baked and adjusted until the ingredient ratio was just right.  One batch had too much whole wheat flour, and another too much zucchini.  I must admit however, at the end of my research and development I concluded that using the right olive oil was downright essential.  If the olive oil you have in your pantry is too bitter, peppery  or pronounced in ripe olive flavor, I'm relatively sure some little critic will detect it.  This resulted in utilizing several different extra-virgin olive oils until I found one that was delicate, creamy, and slightly herbaceous.  If your olive oil is too robust, simply substitute with vegetable oil such as grape seed or safflower.             

Rachel's Whole Wheat Olive Oil Zucchini Bread 

• 1 1/2 cups all-purpose flour
• 1 1/2  cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 large eggs
• 1 cup super fresh, mild, extra virgin olive oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups grated zucchini packed, (squeezed of excess liquid)
• 1 cup chopped walnuts (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, olive oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (if using) until well combined. Pour batter into prepared pans.
4. Bake on the center of the oven for 45 minutes, or until a tester inserted in the center comes out clean. Cool in  the pans on rack for 20 minutes. Remove bread from pan, and completely cool.

Makes two loaves