So a friend of mine gave me a zucchini bigger than my arm. I'm not joking. I now understand why people joke about leaving zucchini on neighbors' doorsteps and then running. Holy cats. There was nothing to do but make zucchini bread, right?
So... 15 eggs later, I have 7 loaves of zucchini bread, and 96 mini muffins. Or I did. One loaf has been completely demolished. Two loaves went home with a friend. And another loaf has been started, plus several of the mini muffins have disappeared mysteriously. It still is as good and as loved as it was when my mom used to make this for me as a kid.
The good news? The wee ones love it. And I don't think I need to make zucchini bread again for awhile. Oh, and I'll be bringing some of those muffins with me to BlogHer, so hit me up if you see me!
1 1/2 c sugar
1 c oil
1 t baking powder
1 t baking soda
1 T cinnamon
1/2 t nutmeg
1 t salt
3 1/2 c flour
3 c shredded zucchini
Peel your zucchini (or if you're my mom, don't, but I find the skin a little tough). Cut it in half, and then use a spoon to scrape out the seeds and the spongy middle. Use a food processor to shred the zucchini, or go old school and use a grater - just watch your knuckles!
My huge zucchini made this extremely large bowl of shredded zucchini. You don't need nearly this much. I like to shred my zucchini first so that some of the liquid in the zucchini can start to drain, as you don't need any extra moisture in the bread. If you want to get fancy, put it in a colander, but I forgot, and this works just fine.
Preheat your oven to 325 degrees. Add the eggs to your bowl, and beat until the yolks and whites are mixed thoroughly. Add the sugar and beat until it is light and fluffy. While the mixer is still going (but not too high), slowly add the oil. You want it to incorporate as you're pouring and not have a big glop of oil you have to incorporate later.
Add the cinnamon, baking powder, baking soda, salt, and nutmeg. Mix thoroughly to combine, then add the flour in two batches, stirring gently between each addition. Add the zucchini, stirring just until it's incorporated.
Grease two loaf pans, and pour half the batter into each pan. Bake at 325 degrees for 50-60 minutes, until a tester comes out clean. Cool for ten minutes in the pans, then turn out onto cooling racks. Cool thoroughly, then slice. The bread freezes beautifully (I remember how much I used to love eating the bread straight from the freezer), and it will keep for several days tightly wrapped. If it lasts that long.
Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.