Monday, July 4, 2011

Zucchini Bread

I know, I know, enough with the Bittman recipes, but every one (other than the nut cream sauce which was my fault) has been so good and generally unique that I can't help but turn to it with each new harvest.  With the start of the abundance of zucchini we get from the farm, I needed something to do with it all.  I think I have made 5 loaves so far, and will probably make another one tonight.

I remember growing up making my grandmother's recipe for zucchini bread with bran cereal.  My mom and I would heat it up in the microwave and put a little slab of butter on top.  A loaf wouldn't last very long, and even my vegetable-picky dad would gobble it up. 

This bread, I hesitantly say, is a bit better than my grandmothers, and a bit cheaper to make (who has bran cereal just hanging out in their pantry regularly?). 

Zucchini Bread

4 T cold butter, cut into bits
2 c flour
1 c sugar
1 1/2 t baking powder
1/2 t baking soda
1 t salt
3/4 c fruit juice (oj or apple) or milk
1 T grated orange zest
1 egg
1 c raw, shredded zucchini

Preheat the oven to 350 degrees and grease a 9x5 loaf pan.

Stir dry ingredients together, then cut into the flour mixture (can use a food processor or stand mixer) until pieces are no larger than a pea. 

Beat together zest, juice, and egg and mix into dry ingredients just until incorporated.  Fold in zucchini and pour into bread pan.  Bake for about one hour and cool.


  1. This sounds yummy, and I happen to have a zucchini that has no purpose (other than being eaten, of course.) Wonder how this would do as muffins?

  2. i made it as mini loaves one day, less cooking time obviously, but they turned out yummy. i say they were less moist than the loaf, but still good.