Zucchini Bread Is Always A Good Bet

In the coming weeks, markets and gardens alike will be overflowing with the dreaded zucchini.  Personally, I love them!  Sauteed, steamed, baked, stuffed, grilled....  LOVE THEM!  But my family's favorite way to eat them is in Zucchini Bread.  So that's what I made today:

Yes, I grate my zucchini the old-fashioned way:  with a box grater.  I have a food processor, but you know, I hardly ever use it.  This way is MUCH better.  It's a great workout for my arms (I am deathly afraid of the wing flap of fat you get as you age!) as well as great stress relief. 

Here's something else I ALWAYS grate myself, and never buy already ground -- nutmeg!  Ground nutmeg loses it's freshness very quickly.  The cans of ground nutmeg are only good for about 6 months, whereas the whole nutmeg form lasts much longer.  Since I would never be able to use an entire container of ground nutmeg, I buy the whole nutmeg instead and grate it on a spice microplane.

Here is the recipe below.  It's a prize winner, and turns out a great loaf every single time.  Trust me -- even if you despise zucchini, this bread will change your mind!

ZUCCHINI BREAD

1 1/2 cups flour

1 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

1 cup sugar

1 cup shredded unpeeled zucchini

1 egg

1/4 cup oil

1/4 tsp lemon juice

Combine the first six ingredients in a mixing bowl and set aside.  In another mixing bowl, combine the remaining five ingredients.  Slowly add in the dry ingredients.  Stir until combined.  Pour batter into a greased loaf pan; bake at 350F for 55-60 minutes.  Serves 16 slices.

(I always just mix the last five ingredients, and then just add the first six to it without prior mixing and it still turns out fabulous.  I also use a bit more cinnamon and nutmeg than the recipe calls for because we like a lot of spice in ours...  yummy when warm, smeared with butter, and served with tea or coffee!)

Comments

[Kristy]

I'll have to try it when we get our new oven but I'll have to call it 'courgette cake'!

[mommy22ss]

Oh! I can't wait to go try this. I am going to try to get to it this afternoon! Thanks!!

[miss*R]

I have a great recipe for a zucchini frittata/slice. it is easy and yummy. I must post it on my recipe blog

[wendy]

I have just posted a courgette dish today and vintage pleasure left me a comment with a link to your blog so I have popped over to visit. I will try your recipe and what a lovely blog thanks.

[mommy22ss]

Oh, just wanted to let you know the bread turned out wonderful!! We loved it. Thanks for sharing the recipe.

[Jen, Domestik Goddess]

Leanne, how cool -- your zucchini bread recipe is my zucchini bread recipe (right down to the bit about using more cinnamon and nutmeg than the recipe calls for, in fact!)... All my pals around here use slightly different recipes, but this is the one my family does like best.

Thanks for leaving a note over on my blog, btw -- I'm happy to have found the Helpful Housewife!
Jen

[Jeisson]

Hi Cheryl,Thanks for the question. I am blieever in eating how our grandmother's did when they were children. Grandma did not eat skim or low fat products. Here are a couple links for you to check out below on fat and how it has gotten a bad rap. It the polyunsaturated fats found in vegetable oils that are much more a concern. You can substitute milk in the recipe for half and half but in my experience in often not the healthy fats in people diets that is causing weight issues, it is the processed carbs.

[Ivan]

Hi Tania,Yes, feel free to substitute soy milk with alomnd milk. Soy milk is typically higher in calories then alomnd milk so you can use more of it, if desired up to 1 1/4 of a cup. Enjoy!