It’s the heart of zucchini season, and so that means zucchini bread. I ran out of printed copies of my recipe at the market, and since, I’ve had at least a dozen people ask me for my recipe, with the urgency of most people with a refrigerator overpacked with squash.
Well, I promised I’d post it this week. I just barely made it, but here it is for your weekend!
Note that while zucchini season is fairly short, zucchini freezes quite easily and well. One large zucchini gives enough shredded zucchini for about three loaves of this bread. So, make a loaf every day or two, but freeze the remainder. Simply put two cups of shredded zucchini in a quart freezer bag, flatten it out for easy storage, and freeze. It’s already measured for your wintertime zucchini bread baking!
|Prep Time||10 minutes|
|Cook Time||75 minutes|
- 3/4 C Olive Oil
- 1 1/2 C Sugar
- 3 Eggs (Duck eggs make it even better!)
- 1 teas Vanilla Extract
- 2 C Zucchini Grated
- 2 C Unbleached All-Purpose Flour
- 1 1/2 teas Baking Soda
- 1 teas Baking Powder
- 1 teas Cinnamon (freshly ground)
- 1 teas Cloves (freshly ground)
- 1/8 teas Salt
For the Bread
- Preheat oven to 350. Grease a 9x5 loaf pan. Cream the oil and sugar in a medium bowl until light and creamy. Add eggs and vanilla and beat until well combined. Gently fold in the grated zucchini until evenly distributed.
- Sift the flour, soda, baking powder, cinnamon, cloves, and salt together into another bowl. If using nuts, berries, raisins, etc., stir in to coat evenly with flour mixture.
- Add the flour mixture to the creamed mixture, and stir just until combined. Don’t over-mix!
- Scrape the batter into the loaf pan. Bake for approximately 70 minutes, until the center of the loaf reaches 210 degrees (or a skewer in the center comes out clean and it’s begun to pull away from the sides of the pan). Set pan on a cooling rack for 5 minutes.
- Meanwhile, make the brandy glaze. Combine the sugar and brandy in a small saucepan over low heat. Stir occasionally, just until all of the sugar has dissolved.
- Stab the hot loaf with a skewer, all the way to the bottom, about 16 times. Pour the brandy glaze over the whole loaf, then let cool about 30 minutes in the pan. Turn out onto a cooling rack. Allow to cool completely before serving (even though it’s really hard to wait!)
My most common add-in is walnuts. However, blueberries are outstanding. If you use two add-ins, use only half of each.
I once used dried cherries macerated in Chambord. That was quite special...