So Boy, who has decided that I’m his arch nemesis “Darth Momma” has grown some incredibly massive zucchini this year, affording me much opportunity to perfect the Zucchini Bread of Doooooom.
But, as bread of Darth Momma, it must go out, propagate and spread Dooooom throughout the galaxy. I can do no less than release this recipe into the wilds. I cannot be held responsible, however, for the worldwide raise in prices of zucchini as the supplies run low because everyone wants more bread.
Note that this recipe makes two loaves, but it freezes extraordinarily well. And refrigerated, the unfrozen loaf will last for up to two weeks. (But you really want to store it in the fridge, it’ll mold quickly otherwise.)
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground clove
* 1 1/2 teaspoon ground ginger
* 3 eggs
* 1 cup vegetable oil (I tried this with butter, because I’d
prefer it, but it just doesn’t hold together well.)
* 1 1/2 – 2 1/4 cups white sugar (punch up early season veggies with
more sugar as needed, but in-season veggies should be fine with the
* 3 teaspoons vanilla (Real vanilla, not the weird artificial stuff. That stuff is weird.)
* 2 cups grated zucchini (don’t peel them first. I just cut mine into chunks and pulse it through the food processor.)
* 1 cup chopped walnuts or pecans (I prefer pecans) (Doesn’t hurt to pulse them through the food processor too, if you don’t have a 4 year old and a mortar and pestle. Heh.)
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325
degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and spices together in a bowl.
3. Cream eggs, oil, vanilla, and sugar together in a large bowl. Add
sifted ingredients to the creamed mixture, and beat well. Stir in
zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the
center comes out clean. Cool in pan on rack for 20 minutes. Remove
bread from pan, and completely cool. (Timing on this recipe is really
oven specific. If I use my conventional oven, it takes almost a full
hour, but in my convection baker’s oven, it only takes about 40
minutes…your mileage may vary.)