August 23, 2008
tis the season for giant squash, and i’m going old school for my zucchini bread. This recipe is from “The Eighties” section of A Century of Canadian Home Cooking. Let’s all just turn a blind eye to the fat and sugar content and focus on the important stuff – 2 cups of grated zucchini folks! That’s a big zucchini used up, right there.
1 1/2 cups sugar
1 cup vegetable oil
2 tsp vanilla
2 cups grated zucchini
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
Beat the eggs with a whisk, add sugar, oil and vanilla and beat until smooth. Stir in zucchini. Add flour, baking powder, baking soda, salt and cinnamon. I like to add a dash of grated nutmeg as well. Some people also like to add 1/2 cup chopped nuts, but I find the unexpected crunchiness disturbing. Your call.
Stir dry ingredients into wet, but only enough to mix them – the less you mix the better.
Pour into 2 greased loaf pans. Bake in 350°F (180°C) oven for 50-60 minutes, until your toothpick comes out clean.
You could freeze it, but it disappears pretty quickly around here. If you are besieged by zucchini, a reliable source tells me you can pre-grate and freeze it in readiness for baking at a later date.
I’m working on a zora-ified version – swapping out half the vegetable oil for yogurt, adding some ground flax seed, swapping white flour for whole wheat. Anyone have suggestions for reducing the sugar?