- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.
Alternately, bake in 5 mini loaf pans for about 45 minutes.
- 2 small very fresh zucchini, trimmed and cut into large chunks
- 1/4 cup mascarpone cheese
- 1/4 cup ricotta cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 tsp. grated lemon zest
- 4 fresh basil leaves, chopped
- Salt and freshly ground white pepper, to taste
- 1 lb. fusilli
- 2 Tbs. coarse salt
In a blender or food processor, combine the zucchini, cheeses, lemon zest and basil. Process until a light green paste forms. Season with salt and white pepper. Set aside.
Bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and the coarse salt, stir well and cook until the pasta is al dente (tender but firm to the bite), about 9 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.
Place all of the sauce in a warmed serving bowl and stir in the cooking water. Add the pasta and toss well to coat with the sauce. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001).
Photography by Bomee