Zucchini Bread Recipe

I didn’t garden this  year, and I am so missing it.  Yesterday, I bought some zucchini at a natural foods store not too far from my house so I could enjoy one of the quintessential flavors of summer – zucchini bread. I followed a new recipe, and changed it up to add some extra nutrition. I also found out the pan size this recipe specified, 8×4½”, was way too small. I will be spending tomorrow cleaning my oven.

Here’s a tip I usually follow, but didn’t today:  If there’s any chance that your batter may overflow the pan, always put a big cookie sheet or half sheet pan on the rack below.

On the (very) bright side, the zucchini bread is delicious – moist and rich and dense and flavorful, just as I expect good zucchini bread to be.  The only change I’ll make next time (besides the pan size) is to substitute about half of the sugar with brown sugar.

Zucchini Bread

1 pound zucchini (2 small zukes is best)
1 cup all purpose flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1½ cups white sugar
¼ cup unsalted butter, melted and cooled
2 large eggs
1/4 cup buttermilk, yogurt or sour cream
1 tablespoon fresh lemon juice
1/2 cup nuts or dried fruit (optional)

Heat oven to 350°. Grease a 9×5 loaf pan.

Shred the zucchini and manually squeeze out as much water as you can. You can do this in cheesecloth, paper towel, or by just grabbing handfuls and squeezing. I think the latter is easiest.

In a large bowl, whisk together the flours, wheat germ, soda, powder, cinnamon, spices and salt. In a medium bowl, whisk together th sugar, butter, eggs, buttermilk (or equivalent) and lemon juice until smooth.

Fold the wet mixture and the zucchini into the dry mixture gently. Don’t overmix.  Fold in the nuts or dried fruit.

Pour/scrape into the pan and smooth out the top. Bake about an hour, rotating the pan halfway through the cooking time. Bread is done when a toothpick comes out clean.

Let the bread cool in the pan for 10 minutes, and then out of the pan on a rack for an hour.