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Zucchini Bread

Zucchini Bread

A friend of mine is out of town and let me pick up her CSA (community supported agriculture) farm share box this weekend. I think the best thing about CSAs, other than supporting local farmers, is that you get to be creative with the produce you're given. It being the middle of the summer the box I got included a lot of zucchini. So naturally I made all the zucchini things! This morning a good friend from out of town came to brunch with her boyfriend and I made this amazing Smitten Kitchen zucchini and ricotta galette. We had our first meal on our patio and and it was pretty glorious. 

This afternoon I decided to use the remaining zucchini (and a yellow summer squash) to make zucchini bread. I had to look back at the Pineapple Excess recipe index to make sure I hadn't already posted this recipe because it's such a go-to for me. In case you haven't had zucchini bread before, it doesn't actually taste like zucchini. The zucchini lends natural moisture to the bread and keeps it dense and delicious (similar to pumpkin in the pumpkin bread). This particular recipe taste mainly like the spices used in it: Cinnamon, allspice, nutmeg, and cloves. 

Zucchini Bread

Recipe from Kitchen Runway

Makes one 10-inch loaf

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 cups grated zucchini (2-3 medium small zucchinis), yellow summer squash will work as well

Preheat oven to 350F. Grease and flour a 10-inch loaf pan. 

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and spices. In a separate bowl, whisk together eggs, canola oil, and vanilla. 

Add wet ingredient to the dry ingredients and mix to incorporate. Mix in grated zucchini. The batter will seem very dry but keep mixing, the moisture from the zucchini will slowly incorporate.

Pour batter into loaf pan, smooth top, and bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. 

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