A quick bread made with brown sugar and white, eggs and oil, this super moist zucchini bread makes a wonderful addition to breakfast coffee or afternoon tea all summer long. When prepared in mini loaf loaf pans, it makes a nice gift as well. I have been making this recipe for years, an oldie but such a goodie, a hit with adults and children alike.
Although I picked up my 10th CSA today, I’m still playing catch-up in my documentation of produce deliveries. Here’s week 4:
CSA Week 4, Summer 2007
1¼ pound bag of pea tendrils
1 head green butterhead lettuce
1 crown broccoli
2 small zucchini
1 bunch scallions
1 head green or red leaf lettuce
1 kohlrabi root
1 quart strawberries
Re flour: If you have a scale, weigh out 227 g (8 oz) flour. If you are using cups, use 2 cups, but fill them lightly.
- a scant 2 cups (8 oz. | 227 g) flour (see notes above)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 tsp. cinnamon (optional — I make it without these days)
- 1 tsp. kosher salt
- 1 cup light brown sugar
- ½ cup granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2½ cups grated zucchini
- Preheat the oven to 350˚F. Grease a 8.5×4.5-inch loaf pan. Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour.