How is your garden doing? Our zucchini are nowhere near producing like they have been in previous years. I think the rain disrupted the setting of the blossoms, because we have big beautiful plants, just have yet to see the usual summer squash explosion that happens.
I usually save making zucchini bread making for the point when summer squash is coming out of our ears, and we are practically swimming in the stuff. But this year I just happened to have a craving for traditional zucchini bread, and wandered out to the zucchini and found myself a big old squash that must have either slipped through the cracks during picking time, or managed to grow 4 inches in one day. I think the big zucchini are really good for bread making.
I am sure our recent little heat wave will turn things around in the summer squash patch. Later in the week, when it cools down again a little I am planning on whipping up a couple of loaves of Double Chocolate Zucchini Bread and Lemon Zucchini Bread with Lemon Glaze.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 eggs beaten
- 1 1/3 cup sugar
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt omit if using salted butter
- 3 1/2 cups grated fresh zucchini drained
- 3/4 cup unsalted butter melted
- 1 cup chopped pecans or walnuts optional
Preheat the oven to 350°F (175°C). Butter or spray with non-stick cooking spray two 5 by 9-inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture, if we have been getting a lot of rain I will place a plate over the zucchini weighted down with cans of soup to help shed excess water in the squash.
In a large bowl, thoroughly whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the grated zucchini and then the melted butter until evenly distributed
Add the flour mixture, a third at a time, to the sugar egg-zucchini mixture, stirring after each incorporation. Fold in the nuts if using.
Divide the batter equally between the prepared loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Recipe Adapted from: Simply Recipes