I told you that currently my garden is just getting out of control. That’s a good thing, and as uneventful as my life has been, it is a real joy to head back and tend to it, and to pick a handful of vegetables on a daily basis. Besides the tomatoes and cucumbers, zucchini has been in abundance. I’ve given some away to family and neighbors, and I’ve made an interesting zucchini baba ghanoush, but there is more on my counter. My daughter is always itching to make something, and that’s when it came to me to have her make some zucchini bread, not only to keep her busy, but zucchini bread is delicious!
Zucchini Bread Recipe
To me, zucchini bread is a strong competitor to banana bread, and in all honesty, I may like it better.
Let’s get started.
2 whole, medium sized zucchini, grated
3 cups all purpose flour
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp nutmeg
2 1/2 tsp cinnamon
1 1/2 tsp salt
1 cup sugar
1/2 cup light brown sugar
2 whole eggs
2 1/2 tsp vanilla extract
3/4 cup canola oil
Cheesecloth, or kitchen towel
You have options here if you want to add anything else into your batter. You can add nuts, dried fruits, or chocolate. I go plain so make sure I can please everyone at the table.
Start by grating your zucchini. You could throw them into a food processor if you want as well, but the grating works pretty good and keeps my kids busy.
Take the grated zucchini, and place all of it into a cheesecloth, or kitchen towel. Have you ever seen how much water gets extracted from zucchini" It’s crazy.
So once you have the zucchini wrapped up, give it a spin, and begin squeezing as hard as you can. Keep squeezing. Take a break, catch your breath, and squeeze some more. You want all of the liquid extracted. Discard the juice, and set the zucchini to the side.
How to make Zucchini Bread
Next, preheat your oven to 350 degrees. Lightly butter, or use cooking spray, and lube up your bread pan, and set it to the side.