Zucchini Bread

‘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.

Whisk together:

  • 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.

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One Response to Zucchini Bread

  1. Marnie says:

    Wound up making one today from “Silver Palate.”

    Will try this after the next big zuch delivery. Probably Tuesday?


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