Zucchini is one of my favorite squashes, but it isn’t freshly available in our garden all year long, as it is a summer cucurbita. If I want to enjoy zucchini dishes during the three other seasons, I best begin working on them now and store for later.
Making bread from at least one of our giant Fordhook zucchinis was a no brainer- duh! The zuke I pulled today was so large in fact, I was able to grate half of it for this recipe, plus freeze a lot of excess shreds, and noodle the other half to store for up to three future dishes!
Our zucchini bread recipe is hearty and moist with a well-balanced touch of sweetness. The texture and taste suit my liking as well and I look forward to enjoying slices on cool fall-winter-spring evenings with warm homemade soups and curries. The baking zucchini bread aroma will epitomize your home as a home, bringing comfort and content to your senses and well-being. Delight in the process!
- 2 cups whole wheat flour ( I used Trader Joe’s White Whole Wheat Flour)
- 1 cup coconut flour (again, Trader Joe’s: Organic Coconut Flour)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 pinch of nutmeg
- 3 eggs
- 1 cup white sugar
- ¼ cup brown sugar
- 2 tsps pure vanilla extract
- 1 tsp rum (or another tsp of vanilla if no rum is available- but man, does that tiny bit of rum add an extra flair!)
- 1 cup canola oil (or other vegetable oil)
- 3 cups fresh grated zucchini
- 1 cup chopped, or semi-crushed, walnuts
Pre-heat oven to 325°F.
Using a non-stick cooking spray or butter rub, grease two standard loaf pans. Standard size is roughly 9 x 4 inches.
In a bowl, whisk the flours, salt, baking soda, baking powder, cinnamon, and nutmeg really well.
In a larger bowl, beat the eggs, white sugar, brown sugar, vanilla, rum, and oil until smooth and fluffy.
Add the flour mixture to the soft mixture in thirds, stirring with a wooden spoon, incorporating one segment at a time. At this point, the batter will be a little stiff and require some work.
Once the combined batter is mixed well, stir in the zucchini one cup at a time. Don’t worry about a little zucchini liquid- your arm muscles will thank you! FYI, my zucchini scoops were heaping ones.
Once the zucchini shreds are mixed in throughout, stir in the walnuts.
Divide the batter in half by pouring into both loaf pans. Bake in the center of the oven for about 45-55 minutes, or until golden brown and an inserted butter knife comes out clean.
Cool for about ten minutes before attempting to remove the loaves to a cooling rack.
Once my loaves were cooled, I quartered them and vacuum sealed the portions to freeze for the upcoming seasons. These savory delights will be much appreciated alongside a warm fire, bowls of squash curry, dubbel IPAs, and my homey.