‘Tis the season to find ways to cook zucchini, so I offer this delicious sweet bread. Sadly, one loaf uses only one medium-sized squash.They say in Vermont not to leave your car unlocked this time of year, lest you return to find it full of zucchini. I get my vegetables from Taliaferro Farm, and this year Farmer Pete has yellow zucchini. They are moister and smoother than the regular green ones. I doubled this recipe and used a combination of green and yellow zukes – came out great!
As usual, this recipe is based on one in the Joy of Cooking, 2006 edition.
One 9×5″ loaf. Preheat the oven to 350°.
Grate one medium zucchini. Twist into a dishtowel and squeeze out a much water as you can. Set aside.
- 1 ¼ cup gluten-free flour
- 1 tsp baking soda
- 1 ¼ tsp baking powder
- ½ tsp cinnamon
- ½ tsp nutmeg
Blend well in a large bowl:
- ½ cup sugar
- 2 large eggs, beaten
- ½ cup vegetable oil (I use coconut)
- 1 tsp vanilla
- ½ tsp salt
Stir in the dry ingredients. Blend in with a few swift strokes:
- 4 cups grated zucchini
- 1 ½ cups chopped walnuts or pecans
Scrape the batter into a greased pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.