When Zucchini is Abundant: A Recipe

My mother often had a garden, and my grandmother managed a subsistence farm. So, I am following family tradition with a summer garden.

This year the zucchini plant has been producing squash regularly. One zucchini grew to an enormous size while we were on vacation. I was explaining to a friend that I made four loaves of zucchini bread in addition to pan frying some.

My friend had another suggestion. He explained that grated zucchini could be used in meatballs instead of bread crumbs. I will have to try that! 

Here is my recipe for zucchini bread. The recipe is adapted from one in the book, Beard on Bread. I have made changes.

Ingredients:

3 eggs

½ cup melted butter

½ cup avocado oil

1 + ½ cups sugar

¼ cup honey

2 cups grated and peeled raw zucchini

3 teaspoons. vanilla extract

2 + ½ cup all-purpose flour

½ cup barley flour (or spelt or brown rice flour)

1 teaspoon salt

1 teaspoon baking soda

½ teaspoon double-acting baking powder

3 tsp. ground cinnamon (I prefer Ceylon cinnamon)

1 C. coarsely chopped walnuts

1 C. raisins (optional)

Preheat oven to 350 degrees. Grease and lightly four two 9 x 5 x 3-inch loaf pans.

Beat the eggs and then add the melted butter and avocado oil. Continue beating while adding sugar, honey, grated zucchini and vanilla.

Combine flours, salt, baking soda, baking powder and cinnamon. Add to the egg/zucchini mixture and mix well. Fold in walnuts and raisins. Pour into prepared pans and bake for one hour or until a toothpick, inserted in the loaf, comes out clean.  

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