Probably everyone who reads this has a favorite zucchini bread recipe. And probably everyone who reads this has worn out that recipe in the last few weeks. “Abundance” is not the right word for our current supply of zucchini. They are in the fridge. They are packed away in the freezer. They are on the kitchen counter. And they just keep coming even though we don’t have a single plant in our garden.
Summer squashes make a light side dish for a summer supper on a hot day. But they shine in sweet breads and cakes. Like carrots, they make a moist tender cake or bread. You don’t need to peel them, just grate them in the big holes of a box grater, and pack them lightly in a two-cup measure without squeezing out any moisture. Here is a good all-purpose zucchini bread recipe that I found in The Fannie Farmer Baking Book by Marion Cunningham (Alfred A. Knopf, New York, 1984, p. 553) I have substituted buttermilk for milk.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 eggs, lightly beaten
- ½ cup buttermilk
- ½ cup vegetable shortening, melted
- 1 cup sugar
- 2 cups grated raw zucchini
- 2 cups walnuts, very coarsely chopped
- In a large bowl, toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer, beat the eggs lightly and then add the buttermilk, shortening, and sugar. Beat until well combined.
- Then, by thirds, beat in the flour mixture until completely combined.
- Beat in the zucchini and walnuts.
- Divide equally between two 8½ x 4½ inch bread pans that have been greased and floured. Bake in the middle of an oven that has been pre-heated to 350° F. Bake for 50 minutes or until a broom straw or skewer inserted straight down in the middle of the loaf comes out clean
- Remove from the oven and cool on a baking rack for 5 minutes before turning the loaves out to cool completely.