When grown in temperate climates like ours, zucchini can be incredibly prolific, leaving the home gardener wondering what they are going to do with all of them. We’ve all heard the stories of people locking their car doors just to stop their “generous” neighbors from depositing unwanted (unloved?) zucchini on the back seat. The internet is full of novel ways to deal with an abundance of zucchini, but sometimes its hard to beat the old classics, like zucchini bread. We’ve found many recipes too be far too sweet, too wet, or lacking in the spicy flavor we were looking for.
Our favorite recipe comes from one of those old plastic bound church cookbooks put together for fundraising drives. In the 70’s and early 80’s, these books seemed to be everywhere. Not surprisingly, there are publishing companies that exclusively produce these community sourced books. The origin of this particular recipe has been lost to time, as we only have a photocopy of the recipe, given to us by KD’s mom, the original book being misplaced and forgotten years ago. If anyone recognizes the recipe, please let us know, so we can provide proper credit.
Zucchini Nut Bread – This recipe makes two loaves, and although it calls for chopped nuts and raisins, we generally omit them both, and it comes out just fine. Heat your oven to 350 degrees. Combine 3 beaten eggs, one and a half cups of sugar, one cup of vegetable oil (last time, we used safflower) and 2 tsp of vanilla extract with two cups of grated unpeeled zucchini.
KD’s mom insists that the zucchini must be seeded before grating, so we half them and scoop out the seeds before grating. Next, sift the dry ingredients ( three cups flour, a tsp salt, a tsp baking soda, one quarter tsp baking powder, one and a half tsp of cinnamon and a dash each of nutmeg and ground cloves) together.
Add the dry ingredients to the egg mixture. Stir until well mixed (if desired, a cup of chopped nuts and/or three-quarters of a cup of raisins can be stirred in at this point).
Grease two 9×5 inch pans with unsalted butter and pour the mixture into them. Bake in a 350 degree oven for fifty to sixty minutes, or until a toothpick inserted into the loaves comes away clean. Cool on a rack for about ten minutes, and enjoy.
This recipe produces a zucchini bread that cooks through perfectly, while remaining moist. The loaf is hefty, but not excessively dense, with a sweet spicy character that reminds you a bit of Christmas. We especially enjoy it sliced and toasted, with a spread of rich, creamy Kerry Gold butter.
Help support Hungry Native with AMAZON.COM, if you liked this post check out our other articles on Martha’s Vineyard, recipes, as well as these books on grilling. For more photos from this post and others, head over to our Facebook page WWW.FACEBOOK.COM/HUNGRYNATIVE
Unless stated otherwise, all content on HungryNative.com, including text, photos and whatever else we come up with, is copyrighted material.
This means that it cannot be reprinted, published, used, abused, stolen, or “borrowed” without our written consent (yes, even if you give us credit, or a link). If you are interested in working with us, or using a piece of our work, please contact us on our Facebook page, www.facebook.com/hungrynative