A No Salt Series: Gina's Zucchini Bread from the McGill Garden
This month's recipe is dedicated to the famous McGill Family. Generations of cowboys and cowgirls. Champions, ropers, and ranchers. The family has been running the Zephyr Coves Stables for over 40 years now. The zucchini came from their garden. In the summer, imagine a home surrounded by tons of vegetables, fruits, and herbs. A little slice of heaven if you ask me! Not to mention all the animals too, even a couple miniature bulls. I thoroughly enjoyed my time with them, thinking of them like family, just like everyone at Shakespeare Ranch. Now, here's a recipe straight from the garden.
Ingredients
1 cup shredded zucchini
3 cups ap flour (self rising for fuller lift)
1 tsp baking soda
1 tsp baking powder
3/4 cup oil
6 eggs
1 tsp vanilla extract
1 tsp almond extract
2 cups of crushed nut mix. I used pistachio and walnut.
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice or Chinese 5 spice
1 cup maple syrup
How To Make
Mix dry ingredients together, minus nuts
Separate bowl
Mix wet ingredients together, minus zucchini
Mix both together… trust me. There's a reason you do it separately first. If you want to sift the flour, by all means do so, but this is a ranch ok?
Mix in zucchini and then the nuts. Make sure you have your oven set to 375°f. Take batter and put into big muffin pans, filling 3/4 of the way. The way the batter falls will truly affect the balance on the rise of your muffins. Just know that. Or, fill a 200 series hotel pan that's buttered or oiled and slam it on a counter to level. Yeah, I said that. To make designs in the finished product, use maple syrup as your pen. After baking it will be that design. Or just leave it alone and glaze as desired. That's after baking for 20 minutes @ 375°f. Use a tooth pick or bakers tester to see if completely cooked. If not, continue cooking in 5 minute intervals. Finish and glaze it!
*You can substitute for other sugar types and such but this is solid. Remember one thing, if you want more batter, this is a 1:1 recipe so it never changes if you add more helpings. If you double or triple it, you use the same recipe. Even if you add an extra cup of shredded zucchini.
Chef Chris Rodarte is a multi-talented Chef and has cooked for some amazing people, from architects to scientists. Delivering World Class food! Recipient of a Certificate of Achievement from The Las Vegas Chamber of Commerce and a Special Congressional Award from The US Senate. Thanks Jacky!
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