Zucchini Bread

I dream of one day having a back yard. And in that yard, a flourishing garden. I'm picturing raised beds to nurture my oregano, parsley, rosemary, cilantro, thyme, and basil to perfection. A squash patch next to a bushel of sweet cherry tomatoes. Maybe even some lemon cucumbers (a delicious rare treat I discovered earlier this summer.) And daisies! And hydrangeas! And tulips! (Oh my!) Because in this perfect dream world, I am also a master florist and I can do these things. 

I've griped about my faux-gardening woes in the past. Window boxes and apartment livin' just don't cut it. (Sidenote: I am a glutton for punishment. What did I buy at Trader Joe's last weekend? Another basil plant. How is it doing today, three days later, after replanting it in a vase more conducive to growth and showering it constant nourishment and sunlight, you ask? 100% worse than in the store. I would say "Never Again". But I do not know that to be true.) However, when you have friends (and friends of friends) with bountiful, beautiful gardens, you have the luxury to mooch. And mooch did I ever.

When these friends of friends hand you a zucchini the size of a newborn baby, make zucchini bread. That's what I always say. This bread has a similar texture and flavor of carrot cake, but the zucchini flavor is unique and distinct. I added chocolate chips to mine (because, why not?) but I'd recommend going without, as I think it undermines the integrity of the zucchini flavor. I also halved Deb's recipe (her recipe yields two loaves) and it baked perfectly.


Zucchini Bread

adapted from Smitten Kitchen

Ingredients:

1 + 1/2 eggs
1/2 c. vegetable oil
7/8 c. granulated sugar
1 c. zucchini, grated
1 tsp. vanilla
1 + 1/2 c. flour
1 + 1/2 tsp. cinnamon
Pinch of nutmeg
1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1/4 c.+ chopped nuts (pecans, walnuts) (optional)

1/2 c. dried fruit (cherries, cranberries, raisins) or chocolate chips (optional)

Instructions:

Before we begin: I know what you're thinking. How did this crazy lady procure 1/2 of an egg? Not gracefully. That's how. Just crack one in a separate bowl, and scoop up half of it with a spoon - your measurement doesn't need to be exact.

To begin, grease and flour an 8"x4" loaf pan and preheat the oven to 350 degrees F.

Grab your baby-human sized zucchini and grate. I'm developing a thing for owls. When I "put a bird on it," my bird of preference is an owl.

Next, in a large bowl, whisk together the eggs and vegetable oil. Add the sugar and whisk until combined.

Then add the grated zucchini and vanilla to the egg mixture and mix to combine.

In a separate bowl, combine the dry ingredients (flour through salt).

Gradually incorporate the dry ingredients into the wet, until combined (are you noticing a theme here?) What you're working with should look something like this.

The next part is up to you. If you so desire, add the nuts and extra goodies to the batter. I added pecans and chocolate chips. Because there is absolutely nothing wrong with either of those things. 

Pour the batter into the prepared loaf pan and bake for 50-60 minutes.

Serve warm with cream cheese and coffee. 

Sidenotes: This recipe is a sure fire way to become an office hero. And. These also make killer mini muffins.

Enjoy!