We are fast approaching zucchini season where you may have more zukes than you know what to do with! This Zucchini Bread recipe came from my friend Kathy Gordon. The only change I made was to add 1/2 tsp. allspice as I was looking for that zesty clove and nutmeg flavor. But did you know allspice is not a blend of spices, but one single ingredient? The berries are the myrtle pepper tree.
Native to Jamaica and much of Central America, the un-ripened berries are dried, briefly fermented, then sun-dried again until brown. If you don’t have allspice on hand, no problem, mix 3 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and a fat pinch of cloves.
I think partly why this recipe is so moist is that you do not squeeze the moisture out of the zucchini after grating. I did let it rest in a colander while putting the other ingredients together, but did not squeeze. I would have thought this would make the bread way too mushy, but it was just perfect.
I grated more zucchini than the 3 cups needed for the bread, so made some zucchini cakes for dinner that night. You can grate by hand with a box grated or use your food processor.
For the cakes you do want to squeeze the juice out of the zucchini. Mix in 1 large, slightly beaten egg, 1 clove grated garlic, salt, pepper, parmesan cheese and a little panko bread crumb. The mixture will be loose. Pour panko in 4 areas on a plate and drop the zucchini mixture on top, pressing slightly to adhere to the panko.
Top with more panko and press down so the cakes are coated evening. Leave uncovered in the fridge for a few hours until ready to cook.
Saute in olive oil and a bit of butter in a hot pan until crispy on both sides.
This time I served with pork chops topped with sauted peaches and crispy roasted cauliflower and parmesan, which I call Cauliflower Frico!
Now you are wondering…is she ever going to talk about Zucchini Bread. This bread is so simple to make and comes together very easily so I wanted to add a little more zip to this blog, but on to Zucchini Bread.
Here are the two sugars mixed with oil and eggs.
You simply combine all the dry ingredients. Set aside. Mix the white sugar with the oil. Mix in the brown sugar and eggs and then mix the dry with the wet ingredients.
Final step, add the grated zucchini. Pour into prepared bread pans and bake.
I made one regular sized loaf and two minis. Bake for 50-60 minutes, but if you are making little cakes, check them for doneness at 35 minutes. Mine were baked at 45.
Let me know what you decide to do with your zucchini crop!
UNTIL NEXT TIME, KEEP COOKING, BAKING, LOVING, AND LAUGHING!
Very Moist Zucchini Bread
Moist, rich and delicious. This bread comes together easily and is filled with spicy goodness!
- 3 cups White flour, all-purpose
- 1 tsp. Baking powder
- 1 tsp. Salt
- 1 tsp. Baking soda
- 2 tsp. Cinnamon
- 1/2 tsp. Allspice
- 1 tsp. Ginger
- 1/2 cup White sugar Kathy's recipe calls for 1 full cup sugar, but since you are also adding brown sugar, I opted for less.
- 1 cup Vegetable oil
- 1 cup Brown sugar, firmly packed
- 3 large Eggs
- 2 tsp. Vanilla
- 3 cups Zucchini, grated I used 3 fairly large zucchinis, which is why I had enough to make the cakes.
- 1 cup Pecans or walnuts, chopped I decided no nuts, but they sound like a nice addition.
In a large bowl, combine: flour, salt, baking soda, baking powder, cinnamon, ginger, and allspice. Whisk until combined. Set aside.
In a separate bowl, add white sugar and oil. Mix until creamy.
Add in the brown sugar, vanilla, and eggs one at a time, beating after each addition.
Add the dry mixture into the wet mixture and stir until just combined.
Fold the grated zucchini into the batter.
Pour the batter into greased and floured loaf pans.
Bake in pre-heated 325 degree oven for 50-60 minutes until a toothpick comes out clean and tops are puffed and golden brown.
If you are using mini-bread pans, check for doneness at 35 minutes. Mine were done at 45 minutes.