Oh, my goodness…I have SO much zucchini!! My one plant has produced so many squashes that I’ve fallen behind. Which means I’ve ended up with ginormous zucchinis that are really too big for much of anything…except Zucchini Bread! Here’s a tasty recipe guaranteed to make a dent in those overgrown zucchinis. Enjoy!
Makes 1 loaf
Ingredients
- 1-1/2 lb zucchini, shredded
- 1-1/4 c brown sugar, packed
- 1/4 c olive oil
- 2 lg eggs
- 1 t vanilla extract
- 1-1/2 c all-purpose flour
- 1/2 c whole-wheat flour
- 1 T ground cinnamon
- 1-1/2 t salt
- 1 t baking powder
- 1 t baking soda
- 1/2 t ground nutmeg
- 3/4 c toasted & chopped nuts (walnuts, almonds, pistachios)
Adjust oven rack to middle position & heat to 325 deg. Grease 9 x 5″ loaf pan.
Place zucchini in center of dish towel. Gather ends together & twist tightly to drain as much liquid as possible. Whisk brown sugar, oil, eggs & vanilla together in med bowl. Fold in zucchini.
Whisk flours, cinnamon, salt, baking powder, baking soda & nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in nuts. Pour batter into prepared pan.
Bake until top bounces back when gently pressed & toothpick inserted in center comes out with few moist crumbs attached, 65-75 min. Let bread cool in pan on wire rack for 30 min. Remove bread from pan & let cool completely on wire rack. Slice & enjoy!
Recipe adapted from Cook’s Illustrated
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