When your garden yields colossal zucchinis, your hands are forced and you must come up with some recipes to put your crop to good use.
Admittedly, with zucchini this large, I was worried that the size would sacrifice the flavor.
A few summers ago, we picked a 22″ zucchini and when we tried to use it in a few recipes, it had little to no taste and was full of water.
So, this time around, we were a bit skeptical about our super-sized veggies.
We decided to bake our favorite Zucchini Bread recipe from our cookbook bible: The Silver Palate by Sheila Lukins. In fact, it’s so simple to make that my 13-year old daughter baked it by herself.
From the shredding of the zucchini to the mixing of the batter, within 2 hours we had a gorgeous homemade Zucchini Bread.
Try it for yourself.
makes 1 loaf
- 1 1/2 tablespoons unsalted butter to grease the pan
- 3 eggs
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups grated unpeeled raw zucchini
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Preheat oven to 350F. Butter a 9x5x3-inch loaf pan.
- Beat the eggs, oil, sugar, and vanilla until light and thick.
- Sift the dry ingredients together. Stir into the zucchini mixture until just blended.
- Pour the batter into the buttered loaf pan. Bake on center rack of the oven until a cake tester inserted in the center comes out clean, about 1 hour and 15 minutes.
- Cool slightly, remove from the pan, and cool completely on a rack.