For all the gardeners out there looking to unload zucchini: I'll take it. Seriously. Spread the zucchini love. There's always room for zucchini in my kitchen. I put it in ratatouille or in panzanella salad and I also make a pasta dish that features zucchini and roasted tomotoes with basil, a spin on a dish called rigatoni del rosario, served at a place where, a very long time ago, I waitressed to pay college tuition.
I love zucchini so much that imagine my surprise when I noticed that my right sidebar has a tag for kale, but not zucchini. This here bread changed that. It's a classic zucchini bread. You can add raisins or walnuts. I left mine plain. Just bits of earthy green, mixed with brown sugar. Add a little knob of butter and call it eating your vegetables for breakfast.
I call it love bread because it's the kind of loaf you can make in minutes with your zucchini surplus and then pass on. I'm dropping this one off to the kind, loving woman who takes care of Josie during the day.
Spread the zucchini love.
Classic Zucchini Bread
Ingredients
- About 2 cups flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- About 1/2 cup vegetable oil
- 2 cups packed shredded zucchini
Directions
1. Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.
3. Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.
