Though I no longer have a garden, others do. And, thankfully, gardeners tend to give extra produce away, summer squash being prolific to the point where people might leave zucchini unasked on your doorstep. But I happen to love zucchini, as long as it's not raw. So I made zucchini bread this weekend from a family recipe friends and acquaintances often ask for whenever I gift a baby loaf of this quick bread.
This particular zucchini might first have been involved in a little risqué activity. You just never know with petite vegetable marrows. But that's a secret between the zucchini and me—and the zucchini can't talk.
|shredded zucchini in bowl|
—adapted from a family recipe originally from Sue Bybee
Mix two cups unrefined sugar (e.g., turbinado), three-quarters of a cup of olive or other vegetable oil, and three well beaten eggs in a large bowl. In a separate bowl, stir together the dry ingredients: two cups whole wheat pastry flour, one teaspoon salt, two teaspoons baking soda, one-half teaspoon baking powder, and a tablespoon of cinnamon; then add them to the wet ingredients. Mix in two cups grated zucchini, a tablespoon of vanilla, and one-half cup chopped nuts and/or chocolate chips (as desired). Fill two greased loaf pans two-thirds full.* Bake at 350 degrees for 50 minutes or until a poked-in knife or toothpick comes clean.
|zucchini bread in small vintage Pyrex casserole|
*Note: Smaller pans or casseroles can also be used with the baking time lessened, and lining baking dishes with parchment paper eases cleanup. If the pans are instead greased, try dusting them with sugar instead of flour for a more refined appearance.