If we’re going to be honest, the only reason I try to grow zucchini is to make Zucchini Bread. Every year I say I’m not going to try these plants again, because I only got a few to pick last year. And every time I go to the farmer’s market, I pick up sprouts, because I hate the thought of not having bread all summer long.
The love of zucchini bread started when I was little and would stay at my grandparents. During most of those visits in the summer, Grandma Barb and Pop Red would make a big production of my sister and I working in the kitchen to make the bread with them. One of my favorite memories was when Pop stuck the toothpick in the center to see if the bread was done. It wasn’t… and swallowed the toothpick right down to the bottom. Later, when we cut open the bread, we cut it right along the edge of the toothpick. I just thought that was the most amazing thing.
Since then, I’ve changed recipes, but every time I’m making zucchinibread in my kitchen, I think of those summers!
This recipe is modified from the one found here at Simply Recipes.
What you’ll need:
*2 eggs, beaten
*1 1/3 cups sugar
*2 tsp vanilla
*3 cups grated fresh zucchini
*2/3 cup melted butter
*2 tsp baking soda
*1 1/2 cups all-purpose flour
*1 1/2 cups whole wheat flour
*1/2 tsp nutmeg
*2 tsp cinnamon
Couple of Notes:
*If you’re short on zucchini, use some grated carrot. It adds the moisture and bulk you need without changing the flavor. And since I use the whole wheat flour, the bread is a little darker so it’s harder to see the orange!
*I use salted butter so I don’t add any extra salt to the recipe. If you use unsalted butter, just add a pinch of salt.
*I love the combination of all-purpose and whole wheat flour in this recipe. The wheat adds a little extra nuttiness.
1. Preheat the oven to 350. Grease, flour, and line two bread pans.
2. Peel, seed, and grate your zucchini. This is probably the longest part of the whole process. My suggestion: use your food processor. It saves SO MUCH time! (I love my Kitchen Aide!)
3. In a large bowl, mix the eggs, sugar, and vanilla. Add the zucchini and melted butter. Mix well.
4. Sift the baking soda over the mixture (I’m not sure if you really need to sift baking soda, but I have terrible memories of biting into a clump of either baking soda or baking powder and that awful taste. I just don’t take the chance!).
5. Mix in the salt and both flours. Add about a third at a time and mix until just moistened. Add the nutmeg and cinnamon. It makes a pretty thick dough.
6. Divide between two loaf pans. Bake at 350 for about 1 hour or until a toothpick comes out clean. I usually check around 45-50 min (mine has never taken more than 50 min so be sure to check). If the top of your bread is looking done but the center isn’t, cover the loaf with foil. Turn out on cooling racks and cool completely (Or if you’re like me, cut of the end and be careful not to burn your fingers or mouth when you eat it!).
This bread freezes really well too! Wrap the cooled loaf in plastic wrap, put it in a ziploc baggie, and leave it in the freezer. I’m not sure how long it will last in there though… usually I freeze one loaf, we eat one, and then start in on the frozen one. But a week is fine!