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If you have zucchini coming out your ears, and neighbors and coworkers won't take any more of the squash, making zucchini bread is a way to use the squash, and few people tire of it! You can even freeze it to enjoy in the winter! This recipe is so easy, ANYONE can do this! It's a great thing to do with your kids! It freezes well, but DON'T try to can it. There are plenty of kooks telling people it's safe to can breads, and that's just not try (see this page for more information about the dangers of home canned breads)
If you want to make bread and butter zucchini pickles, see this page instead.
And if you want to make zucchini pasta, here's a machine for that.
Yield: 1 nine-inch loaf
Check that your oven is empty (except for the racks, of course) and turn it on to 375 F.
Wash the zucchini under cold water, cut off both ends (about 1/4 inch). Cut lengthwise and if there are seeds, scoop them out and discard them. You only want the "meat" of the zucchini, not the spongy interior or seeds. Of course, if you use young zucchini, there won't be a problem with seeds or a spongy interior, and you can use everything except the ends. Cut the zucchini into pieces that you can handle with a hand grater, or be lazy like me, and use your food processor to coarsely grate the zucchini! (Like making cole slaw)
Lube up a 9 inch by 5 inch loaf pan (just like you would for meatloaf) with a butter, margarine or shortening, or spray with a vegetable spray, like PAM. Dust the interior with flour and tap out the excess.
Drain off any liquids from the zucchini (up to 30 minutes... I usually let it sit for 5 minutes), then mix in the 2 tablespoons of sugar (yes, you could use honey instead). Then squeeze the zucchini in paper towels to blot up any remaining free liquids.
In a large bowl, mix the grated zucchini with the
Mix the zucchini mix from step 5 with the mix from step 6! Pour (or plop) into the loaf pan!
Pop it into the oven (uncovered) and bake at 375 F until a knife inserted in the center comes out clean. It's a good idea to rotate the pan 180 degrees after 30 minutes, to ensure even cooking. Cool for 10 50 15 minutes on a rack... and eat!
The loaves will keep several days in the fridge!
You can also wrap the cooled loafs in plastic wrap, the either aluminum foil or a plastic bag and freeze!
Above is the
2020 version of
the Ball Blue Book