Philosophizing About Food With Francine: Blueberry Lemon Zucchini Loaf

by Francine Black

This is the season when we enjoy the prolific zucchini … in surplus! Woe to us if we miss picking the ones hiding beneath large leaves as they grow to torpedo size virtually overnight!

Often friends have appeared at our door with bags of the extra-large fruits, generously sharing their bounty. I’m always grateful to receive them, as they’re never wasted.

We know that squash originated in Meso America at least 7,000 years ago. Along with corn, beans, and tomatoes, they made their way to Europe via the explorers.

The early squashes were sturdy, sporting tough rinds that could endure long storage. It was thanks to the breeding efforts of a clever farmer in Milan, Italy that we can enjoy the smaller, tender rinded fruit we know today as Zucchini. They are, in my opinion, at their very best while still immature at 6” to 8” in size. I have grated my share of the giants to make zucchini bread, yet I find the young fruits much nicer to work with.

In the pictured loaf, the predominant flavors are lemon and blueberry. The zucchini is actually tasteless, but adds so much moisture and tenderness to the cake.

A slice with a glass of ice tea on a warm summer’s evening is really very very nice!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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