Cream of the Crop Recipe Week 7: Zucchini Bread

            Zucchini Bread

                                    By:  Kurt Flehinger & Joelle Floyd

This makes a delicious breakfast or dessert, sans guilt, since you’re eating your vegetables!  And it’s an easy way to make a dent in the large quantity of zucchini we all received.

1 large zucchini (approximately 2 cups) grated on the large holes of a box grater.

2/3 C. canola or other neutral oil

2 eggs

1/2 C. dark brown sugar (increase both sugars to 3/4 C. if you like your bread sweet)

1/2 C. white sugar

1 tsp. vanilla

2 C. all purpose flour

1 tsp. salt

3/4 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1. Preheat oven to 350 degrees.
2. Butter a 9 x 5 loaf pan.
3. Combine thoroughly zucchini, oil, eggs, both sugars and vanilla in a large bowl.
4. Add flour, salt, baking soda, baking powder and spices in another bowl and whisk together until well combined.
5. Add dry ingredients to the zucchini mixture and fold just until combined.
6. Scrape batter into the loaf pan.
7. Bake in the oven for 50 - 60 minutes until a toothpick or other tester inserted into the center of the loaf comes out clean.
8. Remove from oven and allow to cool in the pan.  Don’t cover the pan in order to retain the crunchy top!
9. When ready to serve, remove from pan and slice.

Note:  You can easily substitute grated carrot for some of the zucchini.  Just make sure that you grate 2 cups of vegetables.

About Kurt, Jami, Jax and Joelle:

     Kurt and Jami pretty much raised their two kids in their Upper West Side kitchen. On holidays and ordinary weekdays, Jax (a college junior) and Joelle (who is studying public health) are cooking up something, from sautéed kale with garlic and olive oil to homemade pizza to BBQ tacos.