Zucchini Bread

Is it just me, or does “zucchini” always look misspelled?

I’m just sayin’.

I started growing Astia Zucchini last summer after hearing about it on NPR.    Renee’s Garden was  being featured and this was a new seed variety for the company.     I ordered it primarily because it was good for containers.    The Hubs has some sort of aversion to growing squash because he thinks it takes up too much garden space.

This variety is more upright and doesn’t spread out to take up a bunch of space.    It is also beautiful.    The leaves are variegated and the blossoms are stupendous.   The produce is best picked small.   (I love “well-bred” vegetables.)  🙂  

I planted two pots on the patio and two plants in the garden this year.    Guess what?   I have zucchini coming out of my ears this summer.

I love these plants but truth be told, I have an aversion to too much zucchini.    I used to think that all I could make was bread out of the surplus.

Well, I don’t mind at all after finding a delicious recipe for zucchini bread in The Silver Palate Cookbook.   I updated the recipe a bit by adding coconut oil and a white whole wheat flour.   I also threw in some lemon zest.

This bread smells delicious while baking.

Zucchini Bread with Lemon Zest
Based on Zucchini Bread from The Silver Palate Cookbook

3 farm fresh eggs (at room temperature)
3/4 c. coconut oil (at room temperature)
1 1/2 c. sugar
1 t. pure vanilla extract
zest of one lemon
2 c. grated unpeeled raw zucchini
2 1/2 c. white whole wheat flour
2 t. baking soda
1 t. baking powder
1 t. fine sea salt
1 t. ground cinnamon
1 t. ground cloves

Preheat oven to 350 degrees F. and spray a large loaf pan with cooking spray.

In the bowl of a stand mixer, beat the eggs until fluffy.   Add coconut oil and continue to beat.   Add sugar and vanilla and beat until fluffy and creamy and thick  (about 1 minute).   Add zest and zucchini and mix until just well blended.

In a medium mixing bowl, whisk together the dry ingredients (flour, soda, powder, salt and spices).    While mixer is running, carefully add dry ingredients to the zucchini mixture.

Pour batter into prepared loaf pan and bake for about 1 hour and 15 minutes (or until a cake tester comes out clean).

Cool slightly, remove from the pan, and cool completely on a wire cooling rack.

I don’t mind telling you that I could (and will) make this bread all summer long.   Bring on the surplus.   (And, the next time I make this, I just might throw in a bit of finely shredded coconut.)

Note:   The Silver Palate Cookbook has this great tip.

For the best flavor, wrap the bread when cool and let it stand overnight before serving.   With its sugar and spices, this tea bread is almost cakelike.

If you have zucchini coming out of your ears, you might try these recipes too.

Zucchini Frittata

Moroccan Tagine with Roasted Eggplant and Zucchini

Risotto Primavera

Zucchini Noodles with Pesto 

Local Ratatouille

 

Abigail, this is a morning glory called Grandpa Ott.   I love it because I really did have a Great-Great Grandpa Ott.