Zucchinis are everywhere. They’re such a part of my life right now that I actually had a dream last night that I was stuck carrying one around with me all day, awkwardly bringing it inside a coffee shop and making a nest for it with a beach towel in my bike basket.
Zucchini with pasta and lots of parmesan might be my favorite way to eat the vegetable, but this morning, I was craving a slice of warm zucchini bread. Make this once your kitchen cools down in the evening, then eat it toasted all week long.
Adapted from The Kitchn
Makes 1 large loaf or 2 small loaves.
1 very large zucchini, grated, or about 2 cups worth
3 cups All-Purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
1 cup white sugar
1/2 cup packed brown sugar
1/2 cup canola oil +1/2 cup olive oil
2 teaspoons vanilla extract
Grease a 9×5″ loaf pan, or two 8×4″ pans. Preheat your oven to 350 degrees F.
Cut off the bottom and top of the zucchini, then shred it on a box grater. Gather the shredded zucchini into two paper towels or a tea towel, and squeeze out some of the zucchini liquid.
In a large bowl, combine your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the eggs with the sugars, oil, and vanilla extract.
Toss the zucchini shreds in the flour mixture, then pour the wet ingredients on top, folding the batter until flour bits are no longer visible. Pour into greased pan and bake for 1 hour, or until a toothpick inserted comes out clean.