This is the perfect way to use zucchini if you don’t even want to recognize it as zucchini, or a vegetable for that matter. Last summer when I was swimming in zucchini I made this every time I couldn’t handle another zucchini dish, but still had a couple of zucchinis floating around.
It contains zucchini like carrot cake contain carrots, covering it in a moist, sweet carbohydrate. However, this bread is healthier than the frosting-covered carrot cake you find in stores. I do think, though, that this zucchini bread could be adapted for a zucchini cake, similar to carrot cake.
The bread by itself is enough for me, though (for now). I usually make two loaves, because (1) I eat the first loaf in a few days and want more, (2) I freeze the second loaf for later in the month, or (3) I take over to a friend’s house as a simple gift. Anyway, you choose; this bread is a great way to use zucchini and create a delicious treat.
Zucchini Breadrecipe from Smitten Kitchen 3 eggs 1 cup vegetable or olive oil 1 3/4 cups sugar 2 cups grated zucchini (about 2 medium zucchinis) 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt
Preheat the oven to 350 degrees. Grease and flour two 8 x 4 loaf pans.
In a large bowl, whisk together eggs, oil, sugar, zucchini, and vanilla extract. In another bowl whisk together, flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and fold together. Do not overwork the batter.
Pour half the batter into each loaf pan. Place the pans into the oven for 55-65 minutes or until a tester (butter knife) comes out clean when poked in the center. Allow to cool 5-10 minutes before removing from the pan. Then remove from the pan and cool or cut a slice and enjoy.