Chef Malcolm

Recognize this kid? It has been nearly a full year since Malcolm's last haircut, but he was inspired by Maren's recent perky summer 'do.


This kid is also a published author! Our complimentary copy of Dinosaur Soup (and other dubious recipes written by children) arrived in the mail today.

Malcolm's recipe appears on page 29... can you believe it?!


In honour of his first published recipe, Malcolm would like to share the completely unrelated recipe for this fabulous zucchini bread we made yesterday. (It's got flour, for one thing, which puts it in another category altogether.)


Super Moist Zucchini Bread

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
  
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 1 1/2 cups brown sugar
• 3 teaspoons vanilla extract
• 3 cups grated zucchini (do NOT drain or press)
  
• optional: 1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch loaf pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!