Thursday, November 16, 2006


Good Earth Zucchini Bread

Growing up in LA, going to the Good Earth restaurant, a vegetarian mecca, meant one thing...really amazing tea.

I know, that seems silly, but for some reason their private blend tea was just plain better than anywhere else. Almost like chai today, it was heavily spiced and sweet and the smell could send you into a daydream for sure. It transports. No sugar needed.

While the smattering of Westside outposts closed awhile ago, there are still some open, noteably one in just over the hill in North Hollywood (and a few in Minnesota)...only trouble is, I try not to ever go to the Valley.

So as luck would have it, they sell their tea in the market, and when I brew a cup, I inhale deeply filling my mind with the steaming, swirling perfume of a singularly happy childhood.

Since I’m not a regular tea drinker (as my still pearly whites can attest) I have found that using the tea in baking is a spectacular way to bring that otherworldly aroma home.

Not being the strongest baker, I usually stick to my tried and true favorites, but for some reason, yesterday, I could not for the life of me find my recipe for zucchini bread. So I went on line.


See what happened? It was beyond inedible. Man oh man was that dreadful. Kind of like a (raw on the inside, burnt on the outside) squash flan, I was super bummed out, I mean, what a waste of perfectly good ingredients. (Should I include a link to the recipe that created that? Nah...why be cruel.)

Refusing to accept defeat, I made it again. Adjusting with my limited knowledge, I am proud to say, I managed a sinfully delicious toatally original, quick-bread.

It comes together in about 10 minutes (minus baking) and the smell from the oven as it bakes will have you floating on air.

Try, and enjoy!

1 ½ cups flour
1 teabag worth of Good Earth tea (or cinnamon)
½ teaspoon salt
3/4 teaspoon baking soda
½ cup canola oil
3/4 cup white sugar
1/4 cup light brown sugar
2 large eggs
1 tablespoon molassas
3/4 pound zucchini, shredded
1/4 cup golden raisins

Preheat your oven to 325F

Spray a 8.5 x 4.5 inch loaf pan with non-stick spray (over the sink, you don’t want your floor getting slippery!)

In a large bowl, stir together the flour, tea, salt and baking soda

In another bowl, combine the oil, sugars, eggs and molasses. Stir to combine. Add the zucchini and raisins and stir.

Add the zucchini to the dry ingredients and stir to combine. Pour into the loaf pan and bake for 1:15, or until a toothpick inserted into the center comes out clean.

Let cool a few minutes in the pan and then invert onto a rack to cool completely.

Will keep, wrapped in plastic, for about five days.

Makes one loaf


The Good Earth® Restaurants & Bakeries originated in 1975 with a commitment to healthy, fresh, & delicious foods which are prepared "better for you".

Looking for something to do? November 18, 2006, from 6:30pm – 11:30pm at the Hollywood Palladium 6215 Sunset Blvd. at Argyle. The French American Chamber of Commerce of Los Angeles invites you to take part in the time-honored tradition of welcoming the 2006 Beaujolais Nouveau to Southern California. Be part of the West Coast’s largest Beaujolais Wine Festival as corks go popping around the world in celebration of a remarkable harvest and one of the best vintages to come out in years. A worldwide selection of gourmet food and premium wines will be available to accompany the tasting of the new Beaujolais. Tickets are all-inclusive and can be reserved in advance by calling FACCLA at (323) 651-4741.

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God help me I love Zucchini Bread! Slightly warmed with some real butter on it.
Mmmm, sounds delicious! I have way too much tea in my cabinets so why not try and bake something with it?
Life is hectic right now but I will translate that sausage recipe as soon as possible and get back to you. Bon weekend.
I grew up with the Good Earth restaurants and tea too. Now I always have some in my cabinets, brought from TJ's in Cali by whoever visits us :) .
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