It’s that time of summer where the flashy vegetables like tomatoes and corn haven’t made their appearance at the farm stand yet, and so the unsung heroes can have all the attention they’re due. We filled our basket this week with beets, carrots, blueberries, leafy green lettuce and, you guessed it, zucchini! I love taking the girls to the farm so they can see beets and carrots in their natural state (you know, with the greens still attached!)–I also love that we’re introducing them to lots of different foods, sometimes cooked in unconventional ways.
Zucchini bread is one of those things that seems strange. Unnatural even. It shouldn’t taste good, but somehow it defies the odds. This recipe is just the right balance of sweet and savory to me. I love the contrast of the olive oil and the brown sugar. Combined with the zucchini, the result is light, fluffy and just a hint of sweet. And if that wasn’t enough, they’re also dairy free, which means they really ring my bell right now.
I love using mini loaf pans because they make the perfect snacking slice for little fingers, but make big loaves or muffins if that makes you happy. Adapted from The Kitchn.
- 1 pound zucchini (1 large or 2 medium-sized)
- 3 cups AP flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 2 eggs
- ½ cup white sugar
- ½ cup brown sugar, packed
- ¾ cup olive oil
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F.
- Shred the zucchini using either a box grater or food processor with grater blade.
- (Optional) Use a cheesecloth or kitchen towel to gently ring excess moisture from the zucchini.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
- In a mixing bowl, beat together eggs, white sugar, brown sugar, olive oil and vanilla extract.
- Gradually add the flour mixture to the wet mixture until just combined.
- Gently fold the zucchini into the mixture.
- Scoop into greased pans--4 mini loaf pans, 2 regular sized loaf pans, OR 2 muffin pans.
- For 4 mini loaf pans, bake on convection for 35 minutes, or slightly longer without convection. Adjust baking time up for regular sized loaf pans or down for muffin pans.