The amount baking, cooking, roasting, grilling and feeding mouths in July and August has been one of the joys of the summer. Having the kids and guests chip in is part of the fun including the local farming, tie-dying, ping-pong, body-surfing in the waves and other activities.
Farmer Scott picked a huge zucchini that sat taking over the majority of the fruit basket for weeks. It would have made a fabulous Thanksgiving decoration for the table. I finally busted out and make zucchini bread. This is a winner.
This makes two loaves.
- 4 cups of grated zucchini
- 4 large eggs (room temperature)
- 1 1/3 cup olive oil
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1 tbsp. kosher salt
- 1 tbsp. ground cinnamon
- 1/2 tbsp. grated nutmeg
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 4 cups flour
- extra dark brown sugar for the bottom of the pan
- 2 9×5 loaf pans (I use the tin foil pans)
Heat oven to 350. Spray the loaf pans with a non-stick oil.
In a large bowl place the grated zucchini, oil, eggs, sugars, vanilla, and salt and mix together thoroughly with a fork. Sprinkle the cinnamon, nutmeg baking powder and baking soda over this mixture. Mix again until combined. Add the flour mixture, mix to combine.
At the bottom of the loaf pan sprinkle dark brown sugar over the bottom. Pour half of the mixture into each separate pan. Bake about an hour or until done. This particularly recipe says to leave these in the pan unwrapped for 24 hours. I made it in the morning and busted it out the following morning. Delish.