Fun fact: did you know that zucchini is the swollen ovary of the zucchini flower? Hee hee, that’s the appetizing description you’ll find if you check Wikipedia!
Boyfriend is not fond of zucchini and we got quite a few in our CSA box this week so I tried to disguise it a bit! When I was a kid my parents had a huge garden in their backyard and our fridge was always chock full of tomatoes, green beans, cucumbers, radishes, and squash. One way to use up the tons and tons of zucchini was to turn it into a sweet bread. I’ve never made zucchini bread as an adult because it seemed wrong to “waste” it in bread when I could be eating it in its truest form. So while it often drives me nuts that bf is so picky about his veggies, this time it was awesome because I got to do some fun baking!
I modified a Betty Crocker recipe:
Whole Wheat Zucchini Bread
3 cups shredded zucchini (abouot 3 medium)
1 2/3 cups sugar (I used 1 cup white, 2/3 cup brown)
2/3 cup canola oil
2 tsp vanilla
equiv of 4 eggs (I used Ener-G egg replacer, but you can also use flax or banana)
3 cups white whole wheat flour
1/2 cup coarsely chopped walnuts or pecans
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans (the ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top). Mix zucchini, sugar, oil, vanilla and egg replacer in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 min. Loosen sides of loaves from pan and remove from pans Cool completely before slicing and store tightly wrapped in fridge up to 1 week.