It’s Zucchini Season!
Zucchini is a resourceful vegetable that can be enjoyed on its own or added as an ingredient in dishes. It is mild in flavor. It does not overpower other tastes and makes a great addition in spaghetti sauce and stir fries. Zucchini is known for its high moisture content and it is a star ingredient in baking such as zucchini bread and cake.
Fresh zucchini can be frozen to use at a later time. Check out Getty Stewart’s website for tips on freezing zucchini
Have you been gifted a zucchini from a neighbor or have an overstock of zucchinis from your own garden? If so, give this recipe a try!
This zucchini bread makes 2 loaves so you can eat one now and freeze the other one for up to 3 months in the freezer.
- To add more moisture to the bread you can add another ½ cup grated zucchini and/or add 2 heaping tablespoons of low-fat sour cream.
- If you like a sweeter loaf, use 1 and ¼ cups of lightly packed brown sugar. If you enjoy a less sweet bread, use ¾ cup sugar.
- You can jazz up the zucchini bread with nuts, chocolate chips or even blueberries.
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- ¾ – 1 ¼ cups lightly packed brown sugar
- 2 teaspoons vanilla extract
- 2 ½ cups packed grated zucchini (do not drain)
- ½ cup grated zucchini (optional)
- 2 heaping tablespoons low fat sour cream (optional)
- ¾ cup chopped walnuts or ¾ cup chocolate chips (optional)
- Preheat oven to 350 degrees F (165 degrees C). Generously grease two 8×4-inch pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- Beat eggs, oil, sugar, vanilla and sour cream together in a separate large bowl until mixed
- Stir in zucchini.
- Add flour mixture to wet mixture and stir just until combined (batter will be thick).
- Add walnuts or chocolate chips. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
- Cool in the pans on a wire rack for 10-15 minutes. Run a table knife around the edges to loosen. Remove loaves from pans onto a wire rack and let cool completely.
Submitted by Vanessa Hamilton, Registered Dietitian/Healthy Living Facilitator