End of Summer Zucchini Bread

When I was growing up, my family had a tiny garden at one side of our backyard.  Every summer we tried to grow a variety of vegetables, and every summer we really only succeed in growing one type of vegetable: zucchini.  However, this vegetable did not merely survive while the others died off, it flourished spectacularly.  By the end of the summer, we always had much more zucchini than we could possibly eat.  It was overwhelming.  One summer, when we were all sick of eating zucchini for dinner and the neighbors wouldn't accept any more of zucchini, my mother decided to try baking zucchini bread. 

I know that some of you may be thinking that zucchini bread sounds disgusting, like I did when my mom told me what she was doing.  That couldn't be farther from the truth.  This bread is full of delicious cinnamon flavor, and the zucchini just gives the bread moistness.  It doesn't taste like one of the primary ingredients is a green vegetable.  I've found that it is a fantastic way to sneak vegetables into your food.

Zucchini bread was an instant hit and became an end of summer tradition when I was a kid.  Chris fell in love with the bread shortly after meeting me, and we have readily accepted this tradition into our household as well.  So, as a tribute to the end of summer, below is how to make zucchini bread.

Ingredients 

• 1 1/2 cup all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• 1 cup sugar
• 1 egg
• 1 cup shredded zucchini (about 1 large zucchini)
• 1/4 cup oil
• 1/4 tsp finely shredded lemon peel
• 1/2 cup walnuts (optional)

A couple notes regarding the shredded zucchini:

1.  There is no need to peel the zucchini before you shred it.  Trust me, the skin will soften during baking.  Also, the skin adds some color to the otherwise light brown bread.

2.  It does not matter which side of the grater you use.  I use the side with the biggest holes because I like the texture that the larger zucchini shreds give the bread.  Although, if you are trying to sneak the vegetable onto another person or child, you might want to go with a smaller side.

Directions

1.  Combine dry ingredients (flour, cinnamon, baking soda, salt, nutmeg, baking powder).  Set aside.

2.  In a separate bowl, combine sugar, egg, and zucchini.  Add oil and lemon and mix well.

3.  While stirring, slowly add dry ingredients to zucchini mixture.

4.  Fold in nuts, if desired.  I prefer the bread without the walnuts because I simply love the texture of the bread on its own.  Though, Chris prefers walnuts because he loves nuts in everything.

5.  Pour batter into a greased 8x4x2 loaf pan.

6.  Bake at 350degF for 55-60 minutes or until toothpick inserted in the center of the loaf comes out clean.

7.  Allow to cool 5-10 minutes before serving.  Store bread by wrapping it in plastic wrap to retain moisture.

Below is a picture of the sliced walnut zucchini bread.  I love how the zucchini skin creates little green flecks inside of the bread.

Whether your zucchini is from the grocery store or from your overflowing garden, I hope you enjoy this recipe!