A common complaint from people with zucchini plants is that once it gets going the zucchinis don’t stop. My mom used to tell me about her and my dad’s first garden. They had so many zucchinis they would place them in a big bowl outside their door and beg passer-by’s to take them. Our neighbours have an AMAZING zucchini plant, pictured below, that has been producing big yummy zucchinis like mad. This thing is a monster. That is my sweet 60 lb dog for scale.
Due to the overwhelming number of zucchinis I have been thinking about all the great recipes that feature this versatile ingredient. One of my all time favourites is zucchini bread. I’ve been changing and adapting this recipe for a long time. It’s dense, soft, and not too sweet with nice hint of spice. It’s perfect in the morning out of the toaster with a smear of cream cheese.
- 2 cups shredded zucchini (see note)
- 2 eggs
- 2 tsp vanilla
- 1 cup packed brown sugar
- 2/3 cup olive oil
- 1 ½ cups whole-wheat flour
- ½ cup all purpose flour
- 2 tsp cinnamon
- ½ tsp fresh ground nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Preheat oven to 350
Combine all wet ingredients into a bowl and all dry ingredients in another. Pour dry ingredients into wet and stir to combine.
Pour into a loaf pan lined with parchment paper.
Bake for 50-60 minutes or until a knife stuck into the middle comes out clean.
Note: If your shredded zucchini is really sopping wet you can dry it out by placing it in a cheesecloth or clean kitchen towel and squeezing the water out. Don't worry about it too much though.