Zucchini Bread

This zucchini is bigger than my cat.

My garden gnome Gustoff has been working overtime.  Last night I went to water my garden and discovered my baby zucchinis had grown into giants over the weekend.  The only words I could manage to get out before I fell into a fit of laughter were “OH MY GOD”!  I suspect someone has been adding steroids to the hose water!

When I got home, I spent some time deciding what to do with my two giant zucchinis.  Since they won't last until the next county fair, I decided to start with some zucchini bread.  Zucchini bread is a sneaky way to eat vegetables.  And it magically tastes nothing like vegetables.  Win win.

Zucchini Bread

Recipe adapted from The Victory Garden Cookbook

Ingredients:

• 1 pound zucchini (about 1 large)
• Kosher salt (for salting the zucchini)
• 2 3/4 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 cup sugar
• 1/2 cup vegetable oil or extra-light olive oil
• Grated rind of one lemon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts, pecans or chocolate chips (optional)

Directions:

1. Wash, trim, and coarsely grate the zucchini.
2. Sprinkle zucchini lightly with salt, place in a mesh strainer, and let drain for 30 minutes. 
3. Lightly rinse the zucchini to remove some of the salt.  One handful at a time, firmly squeeze out the moisture, but don't overdo it.  You should have about 2 cups of grated zucchini.
4. Butter a a 9x5-inch loaf pan and dust with flour.  Preheat oven to 350 degrees.
5. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt.  
6. In the bowl of an electric mixer, beat the eggs, sugar, and oil.  Then add the lemon rind, lemon juice, and vanilla.
7. Beat in the dry ingredients and stir in the zucchini.  Add the nuts or chocolate chips if desired.
8. Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
9. Store in an airtight container.