This week we picked a 1lb 10oz, a 2lb 10oz, and a 3lb 10oz zucchini (not sure what's going on with the 10oz thing)! We didn't really mean for them to get this long. You wouldn't think something this big could hide in our little garden but you'd be surprised! These zucchini could take someone out. Who needs a bat for protection? I've got zucchini clubs.
By the way, used the food processor shredding blade for the first time and cannot believe I've gone this long without it (well, second time because I used it for the first time for zucchini fritters last night)!
Prep: 20 minutes Bake: 45-50 minutes Oven: 350F Yield: 2 loaves
3 c unbleached all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp ground nutmeg
2 beaten extra large eggs
1 1/2 c sugar
2 c finely shredded, unpeeled zucchini
1/2 c olive oil
- Use a ceramic 9x5x3 inch loaf pan (never have to grease it and bread always comes out perfectly) or generously grease the bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan. In a large bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of the mixture and set aside.
- In a medium bowl, combine egg, sugar, zucchini, and oil. Add the zucchini mixture all at once to the dry mixture. Stir just until moistened, the batter should be lumpy. Spoon batter into pan.
- Bake at 350F for 50-55 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for about 10 minutes before removing from pan. Cool completely on wire rack, then wrap in plastic wrap and store overnight in fridge prior to slicing or else you'll end up with a crumbly mess (or you can be impatient and enjoy the bread and crumbly mess).