Me and the giant scone

Zucchini is rampant in Victoria these days, and cheap as a result. I'm pinching my twenties for a show on Friday so I can buy lots of drinks and get properly sauced and dance like a maniac with Coca. Earlier in the week, I stuffed a bunch of sausage and cheese and made a delicious boat out of said cheap zucchini. But then I had all these greeny guts lying around, and I didn't know what to do. So here's what happened:They sat in the fridge for a while.
I thought I'd make a loaf.
Andrea stole my idea.
She made a fish shaped loaf. How can I up a fish loaf?

I decided to make a free form loaf for rustic cred.

I became disappointed in the processing abilities of my magic bullet.

But I made a loaf! And it's charming in a wood cabin sort of a way. I again have the previous renters to thank for this creation. I should explain the four items they left behind:


Cucumber ranch dressing.
Three cheese ranch dressing.
Peppercorn ranch dressing.
Half a tub of margarine.
About a cup of plain yogurt.

I threw out the top two ranch dressings, because they sounded gross and didn't have much left. I did keep the peppercorn dressing though, and I don't care that it's weird. I used the margarine to grease my cookie sheet, and most importantly, I used the their leftover yogurt instead of my milk. This is what made the loaf free-stylin'.

Free-Form Zucchini Loaf

2 1/2 cups flour

1/2 cup brown sugar (more if you like a sweet loaf)

1 T baking powder

1/2 tsp salt

1/2 tsp black cardamom

1/2 ground ginger

1/4 cup vegetable oil or melted butter (I used oil, it was all I had on hand)

1 egg

1 1/4 cups plain yogurt

1 cup grated zucchini
Combine the dry ingredients in a medium bowl.
Whisk together egg, yogurt, oil. Combine wet ingredients with dry. Fold in the zucchini. The batter will look like scone dough.
Grease a cookie sheet. Turn the dough onto the sheet, and spread out so that it is a consistent thickness amongst all the surface area: about 1 1/4 inch.
Bake at 375º for 45 minutes, or until a tester comes out clean.

This loaf is subtly sweet, with a bonfire spicy-ness. If our indian summer has to end, this loaf will be my consolation. Extra best ripped off in pieces, spread with honey, and enjoyed late at night with good friends and tea.