so my mother in law gave me two giant zucchini’s from her brother in law’s garden with a wry smile and the inevitable question that is asked of most star valley people who are friends with people who have gardens. “can you use some zucchini?” it’s something like a running joke here, probably because the growing season is so short and so few things can actually be grown here unless you’ve got a good sized greenhouse and a willingness to get your hands dirty. zucchini happens to be one of those things that grows very, very, very well, and usually to overabundance. our garden did exceptionally well this year, yielding some pretty robust vegetables, most of which we’ve eaten, canned or frozen. except the potatoes. but we’ll be done with those in another month or so…but no zucchini, and mostly because i can usually find someone, anyone i know who has a bunch of them. so i’ve made a lot of different types of quick breads – banana, sweet potato, pumpkin, etc. – but never zucchini. and that’s weird, considering my brother said he loved zucchini bread (wtf? pickypants? you like something with zucchini in it?) but i’ve never even tasted it before. i picked up this recipe for two pretty, sweet loaves of zucchini bread from Smitten Kitchen. by and far it’s very simple to do and the 2 cups of zucchini required took up 1 entire giant zucchini.
recipe courtesy Smitten Kitchen
1 cup oil (i used canola)
1 3/4 cups sugar
2 cups grated zucchini (leave the skin on. don’t peel it)
2 teaspoons vanilla (my new vanilla – not that weird ass off brand strangely cinnamony vanilla)
3 cups flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon baking powder
1 teaspoon salt
heat the oven to 350. grease and flour two loaf pans (not giant ones. the regular sized ones will do). in a bowl, beat the eggs together. add the sugar, zucchini, and vanilla. in another bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. add this to the zucchini mixture. mix until it comes together. if you want to use nuts, go for it. i have none so no nuts for us. divide the batter into the two loaf pans. bake for about 50 minutes (but start checking at 40-45) until a tester comes out clean.
baking music: rolling stones, some collection of hits LP