If you're like me, you have zucchini plants multiplying at a rate you couldn't possibly consume without hating zucchini by next summer, and you're resenting your decision to "just plant two" because one couldn't possibly be enough, right? You try to give them away, but for some reason everyone but you is privvy to the squash-spitting plant's overpopulating tendencies and all your co-workers offer a polite "no, I've got my own, thanks."
Apparently there are 1,357,039 other bloggers (rough estimate) who are also thisclose to the edge of similar zucchini-induced madness. If I were more creative this weekend and less pressed for time, I would have stepped outside the loaf pan and come up with something more enticing than zucchini bread, but hey - it took the biggest, honkingest zucchini out of my present squash collection and I got to use my fancy new julienne peeler in the process. Of course between the three of us we couldn't finish the whole loaf, so now those same co-workers who refused my raw zucchini offerings are munching on the spoils anyway.
I found this recipe to come out a little on the dry side. Next time, I'll reduce the flour slightly and will also grate the zucchini as specified instead of julienning it - I'm curious as to whether the julienned strips released less water than the grated would have.
You will need:
2 eggs, beaten
1 cup sugar
1/3 cup brown sugar (packed)
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional - I did not include)
Preheat the oven to 350 degrees. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and melted butter. Add baking soda and salt, then the flour, a cup at a time, incorporating completely after each addition. Add the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins, if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf pans, or pour into one by loaf pan. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Adapted from Simply Recipes.