Shani Silver TWA.JPG

Hi, I’m Shani

I’m the host of A Single Serving Podcast and the author of A Single Revolution. I’m changing the narrative around being single, because so far it’s had pretty bad PR. I’m not an advocate for singlehood. I’m an advocate for women feeling good while single—there’s a difference.

What they say about my work

shanisilver@gmail.com

How To Use Up The Zucchini

How To Use Up The Zucchini

There’s so much zucchini. And I hate zucchini. I hate it even when you call it “courgette” so don’t try any of that fancy french crap on me. I got four zucchini in my Misfits Market (I’ll review them later) box this week and even if I liked the vegetable I’d be hard pressed to finish that much of it. After giving three of them to a friend I found myself still in possession of one goddamned zucchini and decided the only acceptable way to consume it was in bread format. This recipe is adapted from something I found on The New York Times website that I didn’t entirely have ingredients for. I baked it, thought it was done, realized it wasn’t then put it back in to the oven to try to correct my mistake. I hope you fare better than I did. My oven and I are still getting used to each other. It’s fine. My version of excellent zucchini bread to make on a Sunday afternoon and have for breakfast during the week is as follows:

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Artifacts left over from when I figured out it wasn’t done.

Ingredients

1 1/2 cups shredded (and extremely well drained) zucchini

1/2 cup coconut sugar (I use this a substitute for regular sugar)

1/3 cup olive oil

1/3 cup Greek yogurt

2 eggs

a dash or two of vanilla

1 1/2 cup flour

pinch-ish of salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 heaping tablespoon cinnamon

a few dashes of pumpkin pie spice (use nutmeg instead if you have it, I didn’t)

some lemon zest

1/2 cup slivered almonds or any other random chopped nut you want

*If you want to be fancy you can put a few narrow strips of zucchini achieved with a peeler on the top of the bread before it goes in the oven. Totally optional and a bit pompous but I enjoy it.

Mix all wet ingredients in one bowl, all dry ingredients in another. Combine, and pour into a well-greased loaf pan. Bake at 350 for 30 minutes, then rotate the pan and bake it about 30 minutes more. When a knife comes out clean, you’re done. Don’t stress out about the edges being overdone, better over-crispy edges than a raw center, trust me.

Let it cool completely before tasting or Instagramming. Best enjoyed lightly toasted with vegan butter or cream cheese if you’re me.


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