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
Do you have a ton of zucchini? What are your favorite recipes to use it up?