The farmer’s market has been overflowing with the end of summer squash, particularly zucchini. I took this as an opportunity to whip up a batch of this super moist zucchini bread, which is one of the few ways I can get Lenny to not complain about zucchini being served. The best about this recipe? It pleases even the pickiest of zucchini eaters, with every ultra moist bite.
When we were growing up, we had a community garden with some neighbor friends. I remember going there with our parents in the early evenings, and they would work on planting, weeding, watering and picking the bounty of their efforts. I remember us splashing around in the mud, having a great time. Come the end of summer, early fall, we would have an abundance of zucchini. I didn’t complain, and actually awaited for all of the delicious that would be make and put on the table. From stuffed zucchini to zucchini bread, I knew it would all be wonderful.
What I loved most about this zucchini bread was how moist it was almost cake like. I also loved how the top of the zucchini bread would become a dark golden brown, and slightly crusty. It was, and still is full of texture. This recipe is my mom’s recipe, and over time I have adapted it a bit. I don’t put nuts in it, and I have used olive as well as coconut oil. I prefer the coconut oil. I have added chocolate chips to make it more like dessert. As well, I add a bit more zucchini, and I sprinkle the batter with cardamom. But, you can use cinnamon if you prefer. I prefer it with no icing, but it is also lovely with a lemony drizzle. This recipe is wonderful served as a snack or slightly warmed up first thing in the morning. So many options, so little time to take advantage of the last of summer’s squash season.
- 3 eggs
- 1 cup melted and cooled coconut oil
- 2 cups sugar
- 3 teaspoons vanilla
- 3 cups all purpose flour
- 1 teaspoon soda
- 1/4 teaspoon baking powder
- 1 teaspoon cardamom
- 2 1/2 cups grated, unpeeled raw zucchini
- 1 cup chopped nuts (pecan or walnut), optional
- Preheat the oven to 325.
- Lightly spray the insides of two loaf pans (2½” h x 9″ l x 5″ w) with baking spray.
- Sift dry ingredients together. Set aside.
- Combine eggs, oil, sugar and vanilla in a large mixing bowl. Beat thoroughly. Add the sifted ingredients and blend well.
- Add the zucchini and mix well.
- Stir in the nuts if you are using them.
- Pour the batter into the loaf pans.
- Bake for 60 – 70 minutes or until a toothpick comes out clean when poked into the middle of the bread.
- Drizzle with lemon icing if desired.
- 1 teaspoon melted butter,
- 1 teaspoon milk
- 1 teaspoon lemon juice
- 1 cup of powdered sugar, sifted
- Combine all ingredients and beat until smooth.
- Drizzle over zucchini bread