This is not something that I grew up eating, but it's become a tradition in the summer since I tend to grow monstrous sized zucchini in the garden. Really I just forget to pick them earlier, but I like to think I just planted the dino-era variety.
This bread, just like a lot of the things I like to make, is pretty versatile ... which is a good thing since baking makes my palms all sweaty. You like chocolate? Throw some in. Dried fruit? Do it. I like almonds, so I'm going to go that route.
I like to leave some butter at room temperature to spread all over a piece of this bread. Honey is another good choice if you'd like to go on the sweeter side. All ways are yummy and a great way to toast the last days of summer ... cause you can toast this too and it would be freaking delicious. You're welcome.
Zucchini Bread - Makes 1 - 4x8 loaf
Lovingly adapted from Emma Christensen at The Kitchn
2 cups shredded zucchini
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs
¾ cup brown sugar
1/2 cup olive oil
1 Tablespoon vanilla extract
1/2 cup sliced almonds
- Shred the zucchini with the skin on. Blot with a paper towel to get the excess moisture off.
- Combine all of the dry ingredients in a bowl and throughouly mix. Combine all of the wet ingredient in a different bowl and whisk.
- Add the zucchini into the dry ingredients bowl, then add the wet ingredients on top and thoroughly mix until everything is incorporated. Your dough will be wet.
- Put into a 4x8 loaf pan and bake in a 350°F oven for about 40 minutes. After it’s done baking, let it cool for about 15 minutes. Serve with butter or honey.