I’ve waited for a while my zucchini plant to grow zucchinis. When it finally does, I don’t have the time to pick them! The result: I picked two zucchini on a Monday that I should have picked on Friday.
6 cups of shredded zucchini seems like a good reason to make zucchini bread.
I don’t think I’d made zucchini bread since I was in high school. Since I had 2 large zucchini, I decided to make 2 loaves – one for a coworker, and one to share at work and Alex’s lab.
Zucchini Bread (from the 2000 Betty Crocker Cookbook)
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon baking powder
(1/2 cup chopped nuts, which I didn’t add)
Grease bottom only of 9-inch loaf pan. Mix ingredients through eggs. Stir in remaining ingredients. Bake 70-80 minutes at 350F.
I made two separate batches, measuring out the ingredients for both of them at the same time. One batch makes a ton of batter, so I had two very full bowls. I baked these for the full 80 minutes. I pulled them out of the pans that night, and served them the next day.
The bread was very moist. It had a very nice, springy texture. It’s a little weird eating something with cloves in the summertime, though – I tend to associate cloves with fall and winter. It was good, and I may make it again. This is a standard, dependable recipe.