A Lunchbox Essential
Grating and preparing to multiply
I don’t want to spend too much time writing this post because time is of the essence here – it’s important for you have this recipe in your hands and in your kitchen before all of this season’s zucchini have disappeared. So I’ll keep it short – and sweet (exactly two cups of sugar sweet).
Normally in early fall as we approach the first frost it’s the zucchini that are multiplying like crazy in New England: desperate gardeners clandestinely place these green batons onto neighbor’s porches or drop them into unsuspecting people’s cars through unrolled windows. But in our family’s case it’s not the zucchini that’s proliferating – it’s the zucchini BREAD. I can’t find enough of this suddenly precious green vegetable to keep up with the demand for it our kitchen. I pack slices of it in my kids’ lunch boxes only to be told later by my oldest daughter that she didn’t get to eat any because some friends at school are sneaking into her locker to steal bites (geez, with friends like these!). These same friends have then gone home and begged their own mothers to bake it for them! Who knew that zucchini bread could be all the rage? Our love and craving for this humble little loaf has taken us all by surprise this fall.
So quickly now, before the first frost, it’s time for all of you to spread this recipe for zucchini bread – and maybe a little butter on a toasted slice or two of it as well.
The Sweetest, Cinnamoniest Zucchini Bread
I think it’s the brown sugar and cinnamon that make this particular recipe so delicious. If you decide to make it from frozen zucchini you might want to consider using three cups worth as it can be watery when thawed (thanks for this tip, Mary!).
2 1/2 cups shredded zucchini (I use my Cuisinart to minimize effort- and minimize grated knuckles)
1 cup veggie oil
3 eggs
1 tsp vanilla
1 cup brown sugar
1 cup white sugar
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/4 teaspoon cinnamon
Preheat the oven to 325 degrees. Spray two 9″ x 5″ inch or 4 miniature loaf pans with nonstick spray or grease them with butter if you prefer.
In a large bowl or stand mixer comine zucchini, oil, eggs, and vanilla. Beat in sugar and mix until thoroughly creamed.
When the liquids and sugar are mixed, add dry ingredients (flour, soda, powder, salt and cinnamon). Mix until the batter is blended and the texture in smooth (except for the little shreds of zucchini that you will see!).
Pour the batter evenly into the prepared pans. Bake for approximately one hour or until the bread is brown and springs back when pressed in the middle. Cool in pans for 15 minutes before turning them out onto a rack.
