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?
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.
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.
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
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.