Bet you didn’t know it, but today is National Zucchini Bread Day. What better way to celebrate than to make the weekly recipe, Whole Wheat Zucchini-Nut Bread from King Arthur Flour.
I was well into adulthood before I ever ate zucchini bread. For the uninitiated, it sounded weird. Zucchini was a vegetable, not a sweet. Considering what a prolific plant zucchini is, another use is even more reason to plant some this year.
My mom always made her recipe with chocolate. Given what we have here, that would be a nice variation. Bon appetit!
Whole Wheat Zucchini-Nut Bread 2 eggs 1/2 cup vegetable oil 1/4 cup molasses 1/2 cup brown sugar, firmly packed 1 teaspoon vanilla 3/4 cup Round Table Whole Wheat Pastry Flour 1/2 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup shredded, unpeeled zucchini (1 small-to-medium zucchini) 1/2 cup raisins (golden raisins are nice) 1/2 cup chopped walnuts
In a large mixing bowl, beat eggs, oil, molasses, brown sugar and vanilla until smooth. In a separate bowl, combine whole wheat pastry flour, unbleached flour, baking soda, baking powder, salt and cinnamon; gently fold dry ingredients into wet mixture. Stir in zucchini, raisins and walnuts.
Spoon mixture into a lightly greased loaf pan — 8 1/2 x 4 1/2-inch, 9 x 5-inch, or 10 x 5-inch — and bake at 350°F for 1 hour, or until loaf tests done (a wooden tester inserted in center of loaf will come out clean). Remove bread from oven, and cool on a wire rack.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue. Photo by Moxieg