Well, it’s that time of year again when everyone has an abundance of zucchini in their fridges and no idea what to do with them. Either you’re finding that your own harvest of zucchinis is out of control or your neighbours are secretly dropping off their excess on your doorstep. As for me, I order an organic bin of produce every week from Body Fuel Organics and we got two big organic zucchinis in our bin this past week.
I don’t know about you guys, but I don’t really care for zucchinis in a savoury dish. I’ve tried to roast them, sauté them, bread them and fry them, and I still find them to be bland and unimaginative. So what’s a girl to do in this situation? Bake them into some sort of pastry or sweet treat, of course!
Usually, I will use my zucchini in some sort of ultra sweet dessert, like brownies or chocolate cupcakes. However, my husband has some sort of superpower where he can tell when a dessert is somewhat healthy and not a “real dessert”, in his words. He is always able to tell when my double chocolate brownies contain zucchini, or when my chocolate cupcakes is made with quinoa instead of flour. And once he senses that it’s a ‘healthy’ dessert, he will refuse to eat it. So this time around, I decided no more trickery. I am going to bake a zucchini bread, and I am not going to disguise it with chocolate or fudge icing or chocolate chips or anything. It is going to unashamedly be a straight-up zucchini bread. And what do you know? The picky husband liked it! Granted, I had to smear a pat of butter on his slice to make it more manly, but he liked it and promised to help me eat all of it. In his words, “It tastes like banana bread but with zucchinis. You should make banana bread next!”. (*sigh*) So stay tuned for a banana bread recipe soon, I guess.
My favourite part about this recipe is that you only dirty up one bowl! I hate recipes where there are multiple mixing bowls required. Although I love cooking, I detest cleaning up after myself.
Give this recipe a try and let me know what you think. And if anyone has any good savoury recipes that uses zucchini, I would love to hear it!
Quick and Easy Zucchini BreadPrint Recipe
- 2 small eggs, beaten
- 1 cup sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 1 cup grated zucchini
- 1 1/2 cups flour
- 1/2 tsp baking sod
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 1/2 tsp cinnamon
- Optional: adding some chopped nuts to this would give it some extra texture. I just didn't have any kicking around.
Preheat the oven to 350 degrees.
Peel the zucchini and then grate into small slivers. I just used my cheese grater, on the side with the biggest holes.
Add grated zucchini and all other ingredients into a big bowl. Mix until well blended. (I used my hand mixer)
Pour into a greased and lightly floured bread pan.
Bake for an hour at 350 degrees. Use a toothpick to determine if it is fully cooked. When you stick a toothpick into the middle of the loaf and it comes out clean, it is done. (Side note on how Asian I am: I usually don't have toothpicks kicking around, so I use a wooden chopstick. Works just as good!).
Remove from oven and let cool before removing from bread pan.