Oh zucchini… that beautiful versatile insanely fast growing glorious summer veggie. The hubs and I have planted zucchini the last 2 years and learned a few important things:
- It’s easy to grow and requires little maintenance.
- You should water the base of the plant not the leaves, as they will grow mildew.
- Zucchini plants spreads out a lot and take up a ton of space. Learned this the hard way when the monster zucchini plant took over our green beans and peppers!
- If you don’t pick them at the right time, they will get HUGE!
The last bullet is an important. Case and point below:
After a week away, I came home to this monstrosity! A zucchini so big, it rivaled a 2 month old in length and weight! With a zucchini so big, you need to be selective on how you use it. These overgrown zucchinis tend to have a tough outer skin and lots of mushy seeds on the inside that aren’t the most appetizing when making a recipe that calls for raw or lightly sautéed zucchini. Instead opt for a recipe that cooks the zucchini down big time. Or better yet, bake with it. I went the baking route 🙂
As an ode to one of the best summers of my life (courtesy of miss Poppy seed), I say goodbye to summer with moist green freckled zucchini bread.
Adapted from Food52 Zucchini Bread
- 2 cups All-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 3 ½ teaspoons cinnamon
- 3 eggs
- ¼ vegetable oil
- ½ applesauce
- 1 cup sugar
- 2 cups freshly grated zucchini (peeled and seeded if it’s a very large zucchini)
- 1 teaspoon good vanilla extract
Preheat oven to 350⁰F. Grease one 9×5 loaf pan.
In a medium bowl sift together flour, baking soda, baking powder, salt and cinnamon.
In a separate large bowl, mix together eggs, oil, applesauce, sugar, shredded zucchini* and vanilla. No need for a mixer here, just mix by hand and ensure ingredients are completely combined.
Pour flour mixture into egg mixture, stirring until well combined.
Pour entire batter into the greased loaf pan. Bake 55 minutes, or until middle of the cake is set and test comes out clean.
Let cool for 5-7 minutes before removing bread from pan and onto a wire rack.
Notes: If you are using a large overgrown zucchini like I did, peel it and seed it before shredding. This will ensure you don’t end up with mushy bread with tough pieces of skin. Also when shredding, I would highly encourage you to use a food processor if you have one. The larger food processors have a special blade attachment that allows you to quickly shred anything! Trust me this is a lifesaver when you have a lot to shred. If you do not have a food processor, no problem! Simply shred by hand and work on those arm muscles at the same time.