|Looks so innocent and sweet, but don't let that fool you!|
Long weekends are aaaa-mazing aren't they? It's Sunday today, but no Monday blues tomorrow! The thing about Philadelphia 4th of July weekend, is that it's deserted. Not desserted, that would be awesome, but deserted. Everyone's gone "down the shore." It's sort of nice, the peace and quiet. Until Monday when the hoards will come in from the suburbs and descend upon the Art Museum area for the fireworks and live music (Just reminded myself of this movie trailer, 1:00 minute in lol). But for now, I feel like I'm alone in the big city! Ok, that's a bit of an exaggeration; there are certainly people around, but you catch my drift. This has been one much needed long weekend of relaxation. And I'm certainly going to need it considering my plans for next weekend. (No sleep 'til Brooklyn, people.)
Btw, I'm still thinking about a desserted Philadelphia and wishing I was better at Photoshop. I would put donuts around the sky scrapers, a giant Franklin Fountain ice cream sundae atop the state building, William Penn on city hall would be holding a birthday cake (for America obvs)... etc.etc.etc. All in good ole' red, white and blue. It's the thought that counts sometimes.
Anyway, this bread is NOT one of those "thought that counts" instances. It's delic. It's a great summer bread; Florida mangoes are in season (making them cheaper!) and zucchini is coming out of the garden (or you can definitely find some locally grown very easily!). The bread is moist and flavorful; the chipotle adds just a tiny zip to make things interesting.
The recipe was derived from the basic Sweet Zucchini Bread from The Joy of Cooking. Subbed half the oil for some yogurt to cut the fat (I also just think it makes for a moister bread), subbed in some wheat flour, and added some cut up mango and chipotle seasoning.
Soundtrack: Old Crow Medicine Show (ROCK ME MAMMA LIKE A WAGON WHEEELL. No question, it's going to be stuck in my head all day.)
Chipotle Mango & Zucchini Bread
Makes 1-9x5 loaf
1 c. all-purpose flour
1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp ground chipotle seasoning
2 large eggs
3/4 c. sugar
1/4 c. vegetable oil
2 tbs plain yogurt
1 tsp vanilla
1/2 tsp salt
2 cups finely chopped zucchini, squeezed of excess water (interesting process)
1 large mango, chopped
Preheat oven to 350 and grease a 9x5 loaf pan; set aside. Combine in a medium sized bowl the flour, baking soda, baking powder, cinnamon, and chipotle with a whisk; set aside.
In a larger bowl, beat the eggs. Add in the sugar, oil, yogurt, vanilla and salt. Continue to beat until blended. Add dry ingredients and stir until combined.
Add zucchini and mango, and using as few strokes as possible, stir these into the mixture.
Pour into the loaf pan and bake for 45 minutes. The bread will pull away from the sides when done. Don't try the toothpick trick, you might still get some stuff on it, as it's a very moist bread!
|Chopping, using my immersion blender attachment|
|Cutting mangoes is really very pretty, huh?|
|The dry stuff|
|GOD I LOVE THIS THING! hehehe|
|Mixin' it together|
|Stir in chopped zucchini|