Eatwell Recipe 27: Zucchini Bread ~ The Garden of Eating - a sinfully good blog about food

Monday, August 17, 2009

Eatwell Recipe 27: Zucchini Bread

I've heard that the only time people in rural areas ever bother to lock their cars is in late summer, otherwise they run the risk of returning to find their cars stuffed with unwanted squash...


I think we're finally getting to that point around here. Luckily, zucchini bread is a great solution for the "squash problem." And it is delicious and very easy to make. A little grating and a little mixing, then into the oven and you're good to go.

Zucchini bread batter (aka green goop)

Slices of this bread are good on their own or toasted with some cream cheese or butter or eaten with a slice of sharp cheddar cheese.

Zucchini breads just out of the oven

Although it's not very original, this recipe from the Silver Palate cookbook has never failed me so I see no need to reinvent the wheel. The Silver Palate was one of the very first cookbooks I received as an adult (a friend gave it to me as a gift for my 22nd birthday) and it is still one of my favorites (be sure to check out their delicious Chicken Marbella recipe.)

The recipe below is for one loaf but I recommend doubling it since it only takes a little longer to make two and I've found that while friends may not welcome any gifts of squash by this point in the summer, they will be very happy to accept a loaf of this yummy bread.

Enjoy! (and don't forget to lock your car...)

Zucchini Bread
Makes 1 loaf


* 1 1/2 Tbsps sweet butter (or cooking spray)
* 3 eggs (use organic, pasture-raised if possible)
* 3/4 cup oil (canola or vegetable is best)
* 1 1/2 cups sugar
* 1 tsp vanilla extract
* 2 cups grated washed, unpeeled, raw zucchini
* 2 1/2 cups unbleached all-purpose flour
* 2 tsps baking soda
* 1 tsp baking powder
* 1 tsp salt
* 1 tsp ground cinnamon
* 1 tsp ground cloves
* 1 cup shelled walnuts, chopped (optional)


1. Preheat the oven to 350 degrees. Butter a 9x5-inch loaf pan (you can also use a cooking spray if you want to avoid using any dairy.)

2. Beat the eggs, oil, sugar and vanilla until light and thick. Fold the grated zucchini into the oil mixture.

3. Sift the dry ingredients together. Stir into zucchini mixture until just blended. Fold in the walnuts.

4. Pour the batter into the buttered loaf pan and bake on the middle rack of the oven for 1 hour and 15 minutes or until a knife or skewer inserted into the middle of the loaf comes out clean.

5. Let cool slightly then remove from the pan and cool completely on a rack.


Aaron and Marcy said...

I have to say I wish people would be giving me zucchini. All my food blogs are posting delicious recipes on how to use up zucchini - your bread looks super yummy - and I barely have two zucchini per week. Last year we didn't have enough so we planted two squash plants, and we're still far from overrun! It's very amusing to be the only person who doesn't have enough!

Kirsten Lindquist said...

LOL on the rural advice! So true! Thanks for posting, I've been avoiding zucchini at the market for that reason but now will seek it out.

Sarah said...

Evie, Do you think you can make this with yellow squash too?

Eve Fox said...

Hey Sarah,
you probably could use yellow squash, too. I have never tried that so I can't guarantee great results but I don't see why you could not substitute them.

Georgia said...

I'm a big fan of chocolate and zucchini cake.

Anita Zamora said...

Today is the second day in a row that we have made your zucchini bread recipe, both times with Mateo's help. Credit Jesse with taking the plunge (I wasn't sure if he was old enough to be interested yet), but Mateo sure loves cooking these days. Baking is especially a hit because it involves a lot of measuring, scooping and mixing.

Eve Fox said...

aw that is so cute! So glad he seems to like cooking (and zucchini bread).

version control geek said...

Thanks for the recipe...I never tasted such kind of bread before.

Thank you so much for sharing.

Anoushjan said...

I made two loaves this weekend. Gave one away and kept one. They turned out so moist and delicious. I added chocolate chips. Great recipe!

Ruth said...

My recipe is essentially identical, except instead of cloves I use nutmeg! I love zucchini bread, I introduced my husbands family to it last Thanksgiving and of the two loves I brought there was no left overs to take home!

Anonymous said...

Doesn't sound vegan to me (?).

Eve Fox said...

Um, you're absolutely right! Total brainfart on my part (eggs!!!) I meant to write dairy-free. Thank you for letting me know. I've corrected the care2 post.