Gourmet Veggie Mama

Zucchini bread

Confession time: I am not the world’s biggest fan of zucchini. I think it stems from the summer we grew zucchini in our yard, and were forced to eat it over and over and over, the plant did so well. If I never have another side of grilled zucchini, it will probably be too soon.

Of course, we always get lots of zucchini and summer squash in our CSA box around this time of year, so I have to do something with it. I do have a few recipes in my bag of tricks that I still like, even after our Summer of Zucchini, but what better to do with it than make zucchini bread?

Yes, please.

After much experimentation, I have come up with what I think is the perfect recipe. It gets a lovely, caramelized crust, and it looks downright pretty with the bright green zucchini shreds in it. While I wouldn’t claim it’s health food, it makes a darn good breakfast, and it freezes well, too. Add some butter while it’s still warm (or lightly toast it), and it’s perfection.

A little slice of heaven.

For the record, you can use any kind of summer squash, but I still call it zucchini bread. It’s just easier. I used a mixture of zucchini and sunburst squash this time. You can also make muffins by adjusting the baking time a smidge — it’s lovely either way.

Zucchini Bread
Makes 2 loaves

2 cups all-purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 tsp vanilla extract
2 cups grated zucchini or other summer squash (not drained)
1 cup chopped walnuts

Preheat the oven to 325°. Grease and flour two 8 x 4-inch loaf pans.

Mix the flour, salt, baking powder, baking soda, and cinnamon together in a bowl. Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the dry ingredients to the egg mixture, and mix until combined. Stir in the zucchini and walnuts.

Divide the batter between the prepared pans. Bake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes. Turn the loaves out onto the rack, and completely cool.

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17 Thoughts on “Zucchini bread

  1. evahowe on June 1, 2012 at 1:15 pm said:

    I had a similar experience with zucchini. I have never grown it again and I don’t think I have bought any since then. However, I do love a good zucchini bread, so perhaps I will get some and try it. 🙂

  2. Kim Marshall on June 1, 2012 at 1:18 pm said:

    I will have to try this one, Yummy – Thanks again 🙂

  3. That looks SO good. I love yellow squash, but I HATE zucchini except in zee infamous bread.

  4. I love zucchini bread – especially chocolate chip or just plain chocolate zucchini bread. I don’t enjoy zucchini on its own either, but I shred it and cook it into stewed tomatoes to freeze, or just freeze it shredded to add to taco meat, sloppy joe meat, soups, chili and spaghetti sauce – you can’t tell its there, it is extra fibre and veggies and helps to bulk things up a little.

  5. Agreed, I am not the biggest zucch fan either, but I have perfected the most amazing zucchini brownies that I will never stray from!! This bread looks great.

  6. A big fat YUM! Thanks for linking up 🙂 Can’t wait to try this recipe…

  7. Looks like a lot of other people have suggested chocolate and zucchini, and I agree! I actually like zucchini, and put it in everything. But even as a kid, my mother would make a chocolate zucchini cake that had chopped walnuts and chocolate chips in addition to the chocolate cake. I always loved it, so moist and rich.

  8. I am a huge fan of zucchini. I have a few too many in the fridge now too… hmm….

  9. Emma on June 2, 2012 at 5:52 pm said:

    Have I given you my banana-zucchini bread/muffin recipe? It’s similar to yours, but has both mashed bananas & apple sauce in it, so the oil gets reduced to 1/4c, and the sugar down to 1/3c. It also has a mixture of white, wheat & oat flour (or old fashioned oats, depending on how chunky you like them), and you can sub carrots for some or all of the zucchini. It almost is health food, and Stu cannot get enough of them! They don’t keep too well in the pantry, but they freeze great & are a great go-to snack/lunch item for kids & adults alike. I put choc-chips in the recipe & used it as Stu’s birthday cake last year with a light chocolate frosting… yummy & not sickly-sweet!

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