A Recipe to Share from our Contest…
Chef Bill here.
Wow, what a great response to the Glen Ivy recipe contest! We are still taking entries, get the details here…
Thank you for sending in so many wonderful recipes and inspiring stories! This one came in from Annette from Anaheim, and it really resonated with me, not only because I just love bread of any kind, but because this would be a great addition to what I would consider a healthy way to start the day, especially with the sprinkle of wheat germ.
As a Spa chef, I often cut to the chase and see what I can do to make a recipe that much healthier for my guests… For this recipe, I would suggest substituting the white sugar with brown sugar, cane sugar, turbinado or fruit sweet… and try reducing it to just 1 cup and adding more if needed.
And if you like experimenting like Annette does, try adding fruit purée such as banana, apple, pear, fig or quince when in season.
Thank you, Annette, and keep on experimenting!
Butternut Squash-Zucchini Bread
from Glen Ivy Spa fan Annette
This time of year, I love the smell of spiced breads and pies. One day I
was experimenting with a few recipes for pumpkin and zucchini bread and came
up with this one. The flavor makes me think of home and baking breads with
my mom and sister. It’s great warm with cream cheese, and since it’s more
of a cake than a bread, I’ve thought about making it into a cake with cream
cheese frosting.
2 cups of flour (I’ve been using 1-1/2 cups whole wheat flour, 1/4 cup
hazelnut flour, and 1/4 cup wheat germ)
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ginger
1/4 tsp salt
2 eggs, room temperature
1/3 cup water
1-1/2 cups sugar
3/4 cup roasted, mashed butternut squash (or pumpkin puree)
3/4 cup grated zucchini
1/2 cup neutral flavored oil (do NOT use olive oil. I like to use grapeseed oil, you could also use Canola or vegetable oil)
1 tsp. vanilla extract
*optional: nuts or a sprinkle of wheat germ
Preheat oven to 350 degrees
Grease bread loaf pan and line with parchment paper (leave the edge of the
parchment paper sticking up on each of the long sides so that you can easily
pull out the loaf)
Mix flour, baking soda, and spices in one bowl.
In a new bowl, whisk eggs and water, then blend in sugar, squash, zucchini,
oil, and vanilla extract.
Add wet mixture to dry mixture and mix until smooth.
Scrape into prepared loaf pan and level top.
If using, sprinkle nuts or wheat germ on top.
Bake approximately 1 hour, until toothpick comes out clean. Remove from pan
using parchment sling, transfer to wire rack to cool.
