It was so innocent looking, in its small pot, hanging out at the nursery. One little zucchini plant. I knew better than to buy two, but I was tempted. I remembered, though, making loaf after loaf of zucchini bread when my dad (briefly) had a garden that included the plant. One thing about zucchini — they give back. You can wander out in the morning with your coffee, poke through the prickly leaves and see a few adorable little squashes. By evening it seems like they’ve bulked up to giants! I’ve gotten out my old recipe and with a few changes and adaptations have, well, one delicious solution to zucchini invasion.
One of my zucchini loaves has, in addition to walnuts, dried bing cherries in it (one member of the family doesn’t like them), but that’s optional. Raisins are nice, and pecans work well, too.
Now when you go out with your coffee to check on the garden, you can take a piece of zucchini bread with you!
Zucchini Bread with Walnuts and Cherries | makes 2 loaves
I like this recipe because you don’t even need a mixer, just a whisk.
1 cup neutral oil, like canola, safflower, grapeseed or sunflower
1 cup sugar
3/4 cup dark brown sugar
2 teaspoons vanilla
2 heaping cups shredded zucchini
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 cup walnut or pecan pieces (optional)
1 cup dried cherries, raisins, cranberries, or other chopped dried fruit (optional)
Preheat the oven to 350°F. Generously butter and lightly flour 2 bread 8 1/2 x 4 1/2 bread pans (standard 1 pound loaf pans).
Combine the flour, soda, baking powder, salt, cinnamon, and nutmeg in a bowl. Blend together with a dry whisk or fork.
Add the dry ingredients to the egg/zucchini mixture and stir until combined. Don’t overmix.
Stir in the walnuts and cherries.