‘Tis the season to cut up your surplus of homegrown zucchini and get to bakin’. Zucchini is a bountiful vegetable that typically returns high yields, but we don’t have to tell you that. You might even have pounds and pounds of peeled and grated zucchini stuffed away in your freezer! Well, thaw out a container (about 2 cups worth) and take a gander at this lovely late-summer, sweet zucchini bread recipe.
The way healthy version of the Victory Garden’s “Lynn’s Spicy Zucchini Bread”
Every summer I beg my mother to make this tasty zucchini bread. This ultra-moist bread is great at breakfast or paired with a spicy soup for dinner.
2 cups of lightly packed zucchini (peeled and grated)*
3 cups flour (we prefer organic varieties)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp organic cinnamon
1/2 tsp organic nutmeg
1 cup organic raisins
3/4 cups nuts (pecans, walnuts)
3 eggs (we suggest going local and getting cage-free eggs, but Organic Valley has great options, too)
1 cup organic vegetable oil or 1 cup organic apple sauce
1 1/2 tsp organic vanilla extract
1 3/4 cups fair trade, organic sugar
Sift dry ingredients together.
Beat eggs with sugar, oil and vanilla.
Stir in zucchini and add raisins and nuts (optional).
Divide the mixture between two greased 9X5-inch loaf pans.
Bake in preheated oven at 350 degrees for 50-60 mins.
*Yes, not everyone is lucky enough to have a fridge that’s overflowing with this green vegetable. That’s okay! Head out to your favorite farmers market or health food store and buy fresh, locally grown, organic zucchini.
Still have a ton of zucchinis in your possession? Consider cooking up the rest for dinner. A myriad of recipes (zucchini falafels, for one) call for this summery squash.
Original recipe from The Victory Garden Cookbook by Marian Morash