It’s zucchini season! Maybe you have so much zucchini you don’t know what to do with it all? Well, this recipe is for you! I love quick breads – because they’re quick 😉 – and also because they’re so versatile and because I love carbs. Who doesn’t?? Don’t worry, zucchini doesn’t have a strong flavor. It just makes the bread super moist and delicious! I added toasted pecans to mine and almost added some dried cranberries, but I’ve made so much fun of my mom for adding cranberries and pecans to everything she makes that I just couldn’t bring myself to do it =). But in this case, I’m sure it would be tasty! And if you have some homemade butter, smear it on! And then eat an entire loaf…by yourself ;). Enjoy!
Zucchini Bread
2 small or 1 large zucchini (1lb), ends trimmed (~3 cups before squeezing out moisture)
1 1/2 cups sugar
6 tbsp butter, melted and cooled
2 eggs,lightly beaten
1/4 cup sour cream
1 tbsp lemon juice
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
11/2 tsp cinnamon
1/2 tsp salt
1/2 cup chopped toasted pecans
1. Preheat oven to 375 degrees. Generously coat a 9×5 loaf pan or 4 mini loaf pans with baking spray. 2. Shred the zucchini on the large holes of a box grater. Squeeze the zucchini b/w several paper towels.
3. Whisk the sugar, melted butter, eggs, sour cream and lemon juice together in a large bowl. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a separate bowl. Gently fold the zucchini and the sour cream mixture into the flour mixture until just combined. Do not overmix. Fold in the nuts.
4. Scrape batter into the prepared pan and smooth the surface.
5. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached. 55-60 min for the 9 in pan or 20-25 min for the mini loaves. Cool for 10 minutes and then remove from pan.
*adapted from America’s Test Kitchen
