This is my go to recipe for Zucchini Bread. The great thing about it – there are a few tricks to intensifying the flavor, making this recipe unique and extra delicious.
If you haven’t done it before, growing a Zucchini plant in your yard is quite easy!(If you happen to have a yard. Right now I don’t.) One plant will give you all the zucchini you could ever want all summer long. The ‘fruit’ can grow up to 3 feet long, but I don’t recommend letting them stay on the plant that long, the fruit will turn fibrous and have less flavor if it gets too big. Zucchini is usually harvested when 8 to 12 inches long, as the seeds are still immature and soft. When preparing the zucchini for this recipe, the skins need to be washed and the seeds scooped out like this:
I use a food processor with the shredding blade to shred the zucchini.
If you don’t have a food processor, you can simply use a box grater or cheese grater to shred the zucchini. In this recipe, you will wring out some of the water held in the zucchini, which is over 90% water! This helps to prevent soggy bread. (Which happens often in zucchini bread.) The moisture is replaced with ingredients that have flavor, making this recipe unique.
Did you know that Zucchini flowers can also be eaten? They are often stuffed, deep fried or even cooked into quesadillas! Zucchini is low in calories and a good source of folate, potassium, and vitamin A.
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