Zucchini Bread

This is one of me and Aaron's favorite morning breads. It's is a great way to use up all the zucchini the summer months provide. It's extremely moist, not too sweet, and wonderful along side a cup of joe. A great snack or breakfast on the go. 

Zucchini bread still reminds me of the delicious version my friend Marisa's mom, Denice, used to make. When Marisa and I left on a California road trip many moons ago (the same trip where I found this), Denice sent us off with a loaf of zucchini bread. While parked at a campsite in Cambria, and with little else to eat, we enjoyed our bread. Unfortunately, we awoke to find black birds attacking the zucchini bread and spreading it (along with the foil it was wrapped in) across the campsite. We foolishly left it out all night! We were met with some disapproving looks from our fellow campers. However, we were more broken up at the thought of perfectly delicious zucchini bread gone to waste.   

This classic recipe, from Joy of Cooking, can be used with either zucchini or carrots. Feel free to double the recipe and freeze one loaf for longer storage. 

ZUCCHINI BREAD

Adapted from Joy of Cooking, Rombauer, Becker, Becker

Ingredients:

1¼ cups all-purpose flour (plus 1 tsp. for the raisins and nuts)

1 tsp. baking soda

1 tsp. baking powder

¼ tsp. cinnamon

1/8 tsp. nutmeg

¾ cup sugar

2 large eggs, beaten

½ cup vegetable oil or olive oil (or a combination of both)

1 tsp. vanilla extract

½ tsp. salt

2 cups grated zucchini, squeezed of excess moisture (place in a colander and press down on the zucchini)

½ cup golden or red raisins (optional)

½ cup chopped walnuts or pecans (optional)




Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and set aside. 




In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg. 




In a large mixing bowl, whisk together the sugar, eggs, oil, vanilla, and salt, until well blended. Stir in the dry ingredients until combined. In a small bowl, toss the raisins and nuts with 1 tsp. of flour. Stir into the batter with a few swift strokes.




Using a rubber spatula, scrape the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Place on a cooling rack for 10 minutes before un-molding. Let cool completely on the rack before slicing. 




Yield: 1 loaf

Notes:

• If substituting the zucchini for carrots, increase the flour to 1 1/2 cups and use 1 1/2 cups shredded carrots.