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 information is from the seed packet.
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 Cookbook3 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 clovesPreheat 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.
This has a crunchy exterior.
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.
Ready for a quick breakfast on the patio.
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. 
Oh yum! Love this kind of bread – did know the tip about wrapping after cool and waiting till morning – Thanks!
I thought that was a good tip too.
Love zucchini bread! It’s moist, cake-like, healthy and it must be very tasty, esp. when the zucchini come from your own garden.
I need to make some more today. I have two big zukes on the cabinet.
I used to make zucchini bread all of the time!!! But it’s been forever. #MustBeCorrected!
I have surplus.
It does always look misspelled. It’s one of those words like vacuum….
Tis certainly the season for zucchini. I love a good slab of the bread slathered with butter!
Yes’m! Butter is best.
Yummy yum yum – this looks amazing!
It definitely always looks misspelled to me and I can never spell it. Love Renee’s seeds too!
Btw your shirt plate is adorable, I want it! I have so many ideas now for plates!
I buy all my”props” at TJ Maxx on the clearance aisle.
Your bread recipe looks yummy – By the way, I always have to look up the z word to make sure I’m spelling it right 🙂
Thanks. Glad it’s not just me.
Oh man, I wish I lived next door to you! I haven’t had any REAL zucchini, only the grocery store variety. Your bread sounds wonderful, love that Silver Palate book!
I would love to share!
I was typing zucchini the other day and thought it looked wrong…lol! Your bread sounds delicious! I absolutely love the color on those morning glories though….stunning! I’m still waiting for mine to bloom.
Actually, they are more purple than these photos show.
It does, it does – it ALWAYS looks misspelled! Love the texture and rise on this bread, and you know I always love those garden pics, Debra!
Thank you, Jess.
Yes, zucchini looks misspelled and once it starts growing, it doesn’t stop. 🙂 The bread sounds wonderful…so comforting and delish!
Your bread looks terrific…nothing beats a Silver Palate recipe! I need to try this one.
I cant wait to try your recipe. You can never have enough Zucchini recpes. in your recipe file.
I definitely agree – Zucchini should have 2 “n’s” not 2 c’s. 🙂 Zucchini bread was always my standby as well during the years that I grew zucchini in massive amounts, but I haven’t made it in years. After looking at your bread and recipes, I now want a couple of pieces of your bread — for starters. Great recipe Debra!
Be careful what you wish for, right? 🙂 I wanted so bad to get this plant in the garden. Now I have it and I am freezing tons of zukes.