Lemon zest and fresh rosemary add a flavorful twist to zucchini bread.
Up to your ears in zucchini? Bored with the same old cinnamon zucchini bread? Have I got the perfect recipe for you.
This is not a savory bread, but with less sugar than many zucchini bread recipes, it doesn't feel like you're eating cake for breakfast. (Not that there's anything wrong with eating cake for breakfast.) It also makes a delicious afternoon snack.
The flavors of the rosemary and lemon are pleasantly subtle, but you can bump them up if you like. This quick bread tastes even better the next day, will stay moist for several days, and freezes well. I like it best sliced, toasted, and slathered with butter.
The most popular recipe on Farmgirl Fare right now is How To Freeze Zucchini & Summer Squash and My One Claim to Fame (which is that I'm a complete failure at growing something everybody else spends half the summer desperately trying to give away).
To enjoy freshly baked zucchini bread all year round, simply grate your zucchini (I use a stainless steel box grater), squeeze out some of the liquid if it's really moist (you can use a flour sack towel—these are so handy in the kitchen—or cheesecloth, but I usually just stand over the sink and use my hands), portion it out into the amount you'll need, and pack it into zipper freezer bags or containers. Defrost before using. For more on using frozen shredded zucchini in baked goods, see this thread on the Farmgirl Fare Facebook page.
Recipe below. . .
Makes two 8½"x4½" 'tea-sized' loaves - Adapted from Simply Recipes
These loaves are on the short side, so don't feel bad if you, ahem, end up devouring four slices for breakfast. I've been baking them in my Chicago Metallic commercial 1-pound loaf pans which are 8½"x4½" (I love these pans), but next time I'll try making one large loaf by putting all the batter into a 10-inch, 1½-pound loaf pan and increasing the baking time. Heavy duty USA Pans are also very nice.
Avoid the temptation to use those ubiquitous monster zucchini in your zucchini bread; they're often spongy and full of seeds. As always, I urge you to seek out local and organic ingredients; they really do make a difference. Organic flours are easy to find and reasonably priced, and even organic sugars are becoming mainstream. Search on Local Harvest for real farm eggs and other locally produced foods in your area.
White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it works better in delicate baked goods than regular whole wheat flour. If you can't find it, just use more all-purpose flour. The darker your olive oil, the more flavor it will add to the bread.
2 cups organic all-purpose flour
1 cup organic white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 Tablespoon minced fresh rosemary (or more to taste)
1 Tablespoon organic lemon zest (or more to taste)
1 pound zucchini, grated (about 3 cups lightly packed)
2 large eggs
1/2 cup (4 ounces/1 stick) organic butter, melted
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1/2 cup light brown sugar
Heat the oven to 350°F. Grease two 8½"x4½" loaf pans (I use Spectrum Naturals non-GMO canola spray oil on all my baking pans).
In a large bowl, combine the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, rosemary, and lemon zest.
If your grated zucchini is really moist, squeeze out some of the liquid (you can use a flour sack towel or cheesecloth, but I usually just stand over the sink and use my hands), then toss the grated zucchini into the flour mixture with a rubber spatula.
In a small bowl, whisk together the eggs, melted butter, olive oil, granulated sugar, and brown sugar until well combined.
Fold the wet mixture into the dry mixture, gently stirring just until combined. Divide the batter evenly between the two loaf pans.
Bake for 45 to 50 minutes, or until a toothpick or bamboo skewer inserted into the center of a loaf comes out clean. If you press down lightly on the surface of the loaf, it should spring back.
Let the loaves cool for 10 minutes in the pans, then remove them and allow to cool completely on a wire rack. Store in an airtight container or freeze.
More zucchini baked goods you might enjoy:
100% Whole Grain Carrot Raisin Zucchini Bran Muffins from Farmgirl Fare
Whole Wheat Zucchini Muffins with Chiles & Cheese from Kalyn's Kitchen
Maple Sweetened Almond Zucchini Mini Muffins from Gluten-Free Goddess
Zucchini Coconut Bread from Two Peas & Their Pod
Zucchini Olive Oil Cake with Crunchy Lemon Glaze from David Lebovitz
Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, the mostly homegrown foodie farm blog where is never too much zucchini.