Working Girl, Whole Wheat Rhubarb Quick Bread and Wasted Booze

Oh Tess - love the hair, love the jacket and love the intercom. So on trend. And my quick bread - being eyed by Tess McGill.

After a week of getting my Tess McGill on and turning the retail world on its head I came home to what basically looked like a post apocalyptic ice box. I was down to one egg, some coffee creamer and what used to be yogurt. With a quick trip to what I thought would be an inspirational stop at a cute grocery store turned out to be a pit stop in an overstocked gas station. One bell pepper and two bags of chips later I was on my way home. One bell pepper and one bag of chips made it to the house.  

As I spent the next 12 hours grazing on Kraft, candied ginger and left over matzos I realized that this is a wonderful challenge to get the ice box completely empty before the onslaught of farmer's market produce I imagine will magically find its way to my house. Plus I love to bleach an ice box clean. Nothing better than a nice smell of a clean community pool to make your food more appealing.  

My grazing continued and I found myself playing a rousing game of Jenga with the frozen items. Just to see what I maybe forgot about over the winter. Lo and behold in the back of the box right next to the door to Narnia I found a bag of shredded zucchini and a bag of sliced rhubarb.  Having just moved a box of frozen blackberries I decided to Frankenstein some quick bread together. 

Zucchini, Rhubarb and Blackberry Whole Wheat Bread (inspired by the internet and my ability to know what goes into a quick bread)

Ingredients: 

2 1/4 Cups Zucchini, shredded

3 Eggs

1/2 Cup Oil

1 Cup Sugar

2 Teaspoons Vanilla

2 Cups Rhubarb, sliced

3 Cups Whole Wheat Flour

1/4 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Ginger, ground

1 Teaspoon Kosher Salt (the only salt)

Preheat oven to 350 degrees. 

Prepare two loaf pans with pan spray and parchment  Set aside. 

In a medium mixing bowl whisk eggs until light in color and foamy. Whisk in oil, sugar and vanilla. Add rhubarb and zucchini with a rubber spatula. Mix until combined and set aside. In a different medium bowl combine all dry ingredients and whisk to combine.  Combine wet and dry ingredients.  

Divide batter into loaf pans and bake for about one hour or until a toothpick comes out clean.

Though a little dry for my taste I choose to approach this bread as a great accessory to butter.  Warmed in the microwave with a nice pat and CBS Sunday Morning was a delight. 

Best of luck in the kitchens this week and don't forget to drink. Because there is no need to waste the Winter Liquor Cabinet as you start to build the Summer Liquor Cabinet.  

That advice was free folks.