Squash is a versatile vegetable, which is fortunate as it is generally very prolific once it gets started. After a few weeks of serving zucchini several times for dinner, you may need to think about using the next batch for zucchini bread – in one recipe you can use as many as 4 small zucchinis!
There are, of course, lots of recipes for zucchini bread, but they generally serve an army of people so I prefer to make small batches each week and alter the flavors each time. The ‘bread’ is not a yeast-type bread but more like a banana-type bread which can be used for dessert or a mid-morning snack, as well as for breakfast.
Zucchini should be picked before the seeds develop and when it is just filled out. A day can make a big difference to the size of a zucchini fruit so check a couple of times a day to pick them at just the right size. Larger, mature squash can also be used and in England, where it is called marrow, is the preferred way to buy it.
In this recipe, you can do the loaves with alternate flavors – I like orange zest. Adding banana particularly makes a very soft, moist bread which disguises the taste of zucchini for those who think they don’t like it! In the image above, the left loaf is zucchini/raspberry and the right one is zucchini and banana bread.
Recipe for 12 small Zucchini loaves
4 oz. melted butter (1 stick)
1 ½ cups shredded zucchini (this is about 4 small or 2 larger ones)
½ cup sugar
2 cups flour
½ tsp baking powder
½ tsp baking soda
How to make Zucchini Bread
1: Whisk the eggs;
2: Add the sugar;
3: Slowly add the melted, and cooled, butter;
4: Whisk briskly for about a minute;
5: Add the baking power and baking soda to the sifted flour;
6: Add the melted butter/egg/sugar mix to the flour;
7: Add the shredded zucchini;
8: When well incorporated turn into a 12-section mini-loaf pan;
9: Cook in 350 oven for 25-35 minutes
Added flavors can be used such as: ½ tsp zest orange;
1/2 cup shredded banana, raspberries or chopped strawberries