Before you give me too much credit, no, I haven’t used any amazing season-extension techniques to get fresh zucchini in mid-May here in Virginia. My zucchini plants are growing quickly, but they won’t be producing before the middle of June. On the other hand, June will be here before we know it, and that means it’s time to use up any zucchini lingering from last year’s harvest. Digging around in the freezer yesterday, I found one remaining bag: 2 cups shredded, which is exactly the amount needed to make two loaves of zucchini bread. Didn’t take long to figure out what to do with it. 🙂
So here’s my favorite zucchini bread recipe.
In a large mixing bowl, combine 1 C. sugar, 2/3 C. brown sugar, 3 eggs, and 1 C. vegetable oil. On top of this, add 2 C. white flour, 2 C. whole wheat flour, 1-1/4 tsp. salt, 1/4 tsp. baking powder, 1 tsp. baking soda, and 1 T. cinnamon. Gently mix the dry ingredients with each other before incorporating into the wet ingredients below. Stir in 1 T. vanilla, 2 C. shredded zucchini (unpeeled), and 1/2 C. chopped nuts.
Bake in 2 greased and floured loaf pans at 350°F for 1 hour.