For my first recipe, were startin’ off slow, something easy.
Zucchini is everywhere in the summer, it’s the kind of thing that gardeners are begging people to take, this stuff multiplies like crazy, it’s like the rabbit of the vegetable world.
First get that oven going. With this being a longer cooking quick bread, go low and slow so set the oven to 325 degrees.
Next you want to prepare 2 standard sized loaf pans (9×5″). To do this give them a good coating of shortening or butter, you can also use pan spray, but wipe away the excess. Next add some flour to the pans an turn them all around to coat, banging out any excess flour over the trash can.
Why not just spray? Well you can, but you will get prettier loaves this way, the batter has something to grab on to and climbs the sides of the pan, giving you a nice tall loaf, not one with crusty ridges and a hump in the middle, but if you like humps, who am I to judge…
Your pans should look like this.
Next, and this is optional, make “slings” out of parchment paper, these will help you lift out the bread, this will save you heartache later.
Now here is the cast of characters. Notice I am using small zucchini. These have much less water than the big overgrown ones, if you are using those, you can omit the water in the recipe.
First shred the zucchini.
Next in a large bowl, mix the oil, vanilla, eggs, sugar, water and zucchini until thoroughly combined. No special technique here just mix it up.
Next combine the dry ingredients, flour, baking soda, cinnamon, nutmeg, and salt. Combine thoroughly with a whisk. You can use a sifter here if you wanna show off, but this works just fine, I don’t need no stinkin’ sifter!
Add the dry ingredients all at once to the wet.
Stir just to combine. Stir just until combined, resist the urge to beat the tar out of it! You want a slightly lumpy batter, lumps are good, embrace the LUMPS!
Next toss in the walnuts, or if pecans are your thing, toss those in, just chop em’ a little, or don’t, this is your zucchini bread!
Remember just stir to combine, and step away from the bowl!
Now just pour your batter into the prepared pans, dividing evenly. I got about 32 oz. in each pan. Yes I weighed them….. you don’t have to be like me, you can just eyeball it.
Now slide them into that preheated oven. These will bake for around 45 min to an hour. They are done when a knife inserted near the center comes out without batter on it, a few moist crumbs are OK, but not wet batter. The loaves will also feel firm when pressed gently, unlike my gut… After baking let cool in pans for 10-15 minutes. After cooling for 15 minutes remove by pulling up on the parchment and placing on a cooling rack or if you didn’t use the parchment, run a knife or spatula around the edge and shake gently until the loaves fall out of the pans, place on cooling racks to cool, or if you are hungry, grab a hunk and smear with butter!
See how those slings made removal a cinch? No tears, no swearing, just perfection! See I knew you could do it!
Now for the recipe.
- 2 cups shredded zucchini
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp vanilla
- 1/3 cup water (omit if your zucchini is watery, large overgrown ones usually are)
- 3 1/4 cups all purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 cup chopped walnuts (or pecans if you wanna be like that)