Here's one of those quick bread recipes that pops out of my folder when I see burstingly fresh zucchini at the produce stand. It's adapted from a recipe that's been passed around in my family as 'Doris Fenton's Zucchini Bread' for donkey's years and so, when I lightened up the oil and tweaked the quantities to suit, it only seemed fair to carry on the name.

Makes 2 loaves 

3 large eggs

2 cups sugar

½ cup canola oil

½ cup apple juice

1½ teaspoons vanilla

2 ¾ cups all-purpose flour (see note)

1½ teaspoons cinnamon

2 ¼ teaspoons baking soda

1½ teaspoons salt

¼ teaspoons baking powder

3 cups grated fresh zucchini, loosely packed, about 1 pound (see note)

Note: If the zucchini is not fresh - either days old in the fridge or store bought - decrease the flour to 2 ½  cups.  Zucchini fresh off the vine has more moisture. To grate zucchini cut in thirds and put through the cheese grater of your food processor. 

1. Set rack in center of oven and preheat oven to 375º.
2. Using a flat beater, beat eggs until frothy.  Beat in the sugar. Add oil, apple juice and vanilla and beat until thick and lemon colored.
3. Mix together the flour, cinnamon, baking soda, salt and baking powder in a bowl.  Add along with the zucchini to the egg and oil mixture and beat until blended.
4. Pour evenly into 2 buttered and lightly floured glass loaf pans.
5. Bake for 10 minutes at 375º. Lower heat to 350º degrees and bake for 1 hour longer.  The loaves should have a dark skin with splits along the top, and a toothpick inserted into one of the splits should be nearly clean, with no batter buildup.
6. Cool in pans on rack for 15 minutes.  Gently remove from pans, using a sharp knife if necessary, and then cool for an hour or more before serving.

Freezing note: Make this zucchini bread now, when the zucchini is at its most flavorful, and freeze some for later. Wrap half loaves tightly in plastic, label and freeze in loaf bag. It's great months later when thawed for a feast!

For original blog, please go to www.wsoodfiredkitchen.com or search for 'Sortachef'

Copyright 2010 by Don Hogeland

I recently posted a zucchini bread recipe that I developed using a beautiful variety of golden zucchini.  You can use the regulation green Italian zucchini, but if you can find the bright golden zucchini, you won't be sorry.  

You can find the link to the recipe and other pictures by visiting http://pairofbartletts.typepad.com/a-pair-of-bartletts/2010/05/zowie-zucchini-bread-.html

Enjoy!

This morning after my spinning class I stopped by the local farmers market. While I was there I picked up some beautiful dark green zucchinis and immediately thought of the wonderful spicy taste of fresh zucchini bread. This recipe has been in my family for as long as I can remember - a family friend shared it with my mother ages ago. Hope you enjoy!

Zucchini Quick Bread
This Recipe will make two good sized loaves. I have often doubled the recipe to make four and find that the bread freezes well.

Preheat oven to 350.

Ingrediants:
3 Eggs
2 Cups Granulated Sugar
1 Cup Vegetable Oil
1 Tablespoon Vanilla
2 Cups (loosely packed, coarsely grated) Zucchini *
2 Cups Flour
2 Teaspoons Baking Soda
1/4 Teaspoon Baking Powder
1 Teaspoon Salt
1 Tablespoon Cinnamon
1 Teaspoon All-spice
1 Teaspoon Ground Cloves

Optional - 1 Cup Chopped Nuts
* Do not peel! The color of the bread will vary depending on the color of the zucchini. The darker the zucchini, the darker the color of the bread. Personally, I prefer a darker loaf.

1. In a large bowl, beat the eggs until frothy.
2. Add the sugar, vegetable oil and vanilla. Beat the mixture until think and lemon colored.
3. Stir in the fresh zucchini.

4. Sift together and add the flour, spices, salt, baking soda and baking powder. Generally, I tend to ignore the spice measurements and just dump them straight in. I love a strong spice flavor. When I make this bread, the dry ingredient mixture tends to be a light brown and very fragrant.
5. Add the sifted dry ingredients in two portions. Fold in the chopped nuts if desired.
6. Pour mixture into 2 oiled and floured loaf pans and bake for about one hour or until cake tester comes out clean. Cool in pans for 10 minutes.
7. Invert the pans onto a cooling rack and allow the loaves to gradually fall as they cool completely.