Rich and I plant zucchini every year. It's the one crop we always know will produce. Every year, regardless of where we live, the type of soil, or what kind of summer weather we have had, zucchini survives and grows and grows and grows! The question always is, "What do we do with so much zucchini?" So, "Sneak Some Zucchini onto Your Neighbor's Porch Day" sounded like the perfect holiday for us. In preparation for this summer's annual war on zucchini, both for yourself and your neighbors, here are some battle-tested zucchini bread recipes everyone can enjoy!
Recipe #1:
This was always my go-to recipe: another "Davis Ward Cookbook" favorite. It is, as Mary Berry says on the Great British Baking Show, an "all-in-one" recipe. You can add all of your ingredients at one time and then mix, making this a good recipe to bake with your children. This recipe was submitted by a woman named Mary Marble. Mary Marble was so beautiful; I remember as a little girl hoping that one day I could look like her. Her hair was always in place and she had a kind and beautiful smile. She also lived in my dream house. It was an older home and covered in ivy. I thought her home was as enchanting as a castle.
Mary Marble's Zucchini Bread:
3 eggs 1 tsp. salt
1 c oil 1 tsp. soda
2 c sugar 1 tsp. cinnamon
2 tsp. vanilla 1/4 t baking powder
3 c sifted flour 1-2 cups chopped walnuts
Mix all together at once. Do not over-beat, just mix until blende.
Bake in 2 well-greased loaf pans for 1 hour at 325 degrees.
Yield: 2 medium loaves
Zucchini may be used unpeeled. This bread is very rich, almost cake like.
Recipe#2:
I found this recipe on a website called "Running to the Kitchen." It is really, really good and a great alternative if you are trying to eat healthy. A bit calorie-heavy, coming in at 72 calories per ounce for those who are counting. The first time we made this bread, Rich suggested adding tart cherries to one of the loaves. I didn't think it would taste good, until I tasted it! This bread is really soft and I think it tastes best when warmed up with a bit of butter in the microwave and eaten with a fork. This is not an "all-in-one" recipe, but would be a good one to work on with your children to help them learn some basic baking skills.
Paleo Almond Zucchini Bread
1 1/2 c almond flour 1 1/2 tsp. baking soda
1/2 tsp. salt 1 tsp. cinnamon
3 eggs 1 c grated zucchini (after squeezing out excess water)
3 Tbs. maple syrup 1 large banana, mashed
1 Tbs. melted coconut oil
Preheat oven to 350 degrees and line a loaf pan with parchment paper. Whisk together dry ingredients in a large bowl. Add wet ingredients (except zucchini) and whisk until thoroughly combined. Add zucchini and stir until combined. Pour batter into parchment-lined loaf pans. Bake for about 35 minutes until top is browned and center of the bread is set. Remove from oven and let it cool in the pan on a wire rack for five minutes. Remove bread from loaf pan by pulling on the sides of the parchment paper and place back on the wire rack to cool fully before slicing.
Enjoy! And if you have any zucchini left over (you will), go put it on your neighbor's porch! Just send it along with these recipes!
