There are several ways we put zucchini by for the winter months. It is grated and put into zip lock bags and frozen to be used in soups, stews, and casseroles. Zucchini Relish is a favorite and 24 pints of that have been put by. And then there is Zucchini Bread which is baked into small loaves and frozen. For years I used my mother’s zucchini bread recipe. It is quite a well known recipe, but to our taste it was too sweet, had too much cinnamon and was far too oily. So, I began tampering. After two years and I don’t know how many attempts this morning it happened—the recipe is finished! And just in time, too!
Notes for this recipe: The zucchini can be grated in a food processor using the grating blade. It can also be grated by hand. The recipe makes 1 9 x5 inch loaf, 3 3x5 inch loaves or 2 4x6 inch loaves. This recipe freezes extremely well. Wrap the loaves in plastic wrap, then in aluminum foil, label and freeze. This bread also makes a lovely dessert served with fruit and a cup of tea or coffee. It is not necessary to use an electric mixer for this recipe--I generally use a whisk and a spatula. Quick, simple, and low tech with the same delicious results!
Just In Time Zucchini Bread
1 c. brown sugar
1-1/4 c. canola oil
1 tbsp. vanilla
2 c. flour
1 c. whole wheat flour
2 tsp. baking soda
1/4 tsp baking powder
½ tsp. cinnamon, optional
1 tsp. salt
2 c. grated zucchini
1 c. chopped nuts (optional)
Preheat oven to 350. Grease a 9x5 inch loaf pan (or 2 to 3 smaller pans) and set aside.
Grate the zucchini and set aside. Measure dry ingredients into a bowl, stir to combine and set aside.
In a large bowl beat together brown sugar and oil. Beat eggs until creamy, add to sugar and oil and beat until well combined. Add vanilla and stir to mix.
Add dry ingredients and mix on low until combined. Stir in grated zucchini and chopped nuts (if using). Pour into prepared pan(s). Bake for 1 hour or until done. Cool in pans for 10 minutes. Remove loaf from the pan and cool completely on wire rack.