What to do with all the zucchini coming out of my garden this time of year. I wanted to try something new. I had the bright idea to try and make zucchini "hash browns". They were disgusting! There is just too much moisture in zucchini and although they were nice and brown on the outside and looked appealing, they were slimy on the inside. After that experience, I decided I better stick with the tried and true favorite - zucchini bread. It freezes wonderfully, so a little extra is not a problem. I like to make it in mini loaf pans because a large loaf is really two much at one time. This recipe makes 6 mini loaves or 2 regular loaves.
5 C all-purpose flour, plus more for coating the pan
3 t baking powder
2 t ground cinnamon
1 1/2 t baking soda
1 t ground nutmeg
1 t salt
5 large eggs
1 1/2 C packed brown sugar
1 C granulated sugar
1 C vegetable oil
1 T vanilla extract
5 to 6 medium zucchini, peeled, trimmed, and grated (5 cups)
Heat the oven to 350°F. Coat metal loaf pans with butter and flour, tapping out any excess flour; set aside.
Measure flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and mix to break up any lumps. Set aside.
Add the eggs, sugars, oil, and vanilla in a large bowl and beat until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Then fold in the zucchini until evenly mixed.
Pour the batter into the prepared pans and lift and drop each pan several times to evenly distribute the batter. Bake until a toothpick inserted in the center comes out clean, about 1 hour for the small loaves and 1 hour 20 minutes for the large loaves. Transfer the pans to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to cool completely.
To freeze, wrap each loaf individually in plastic wrap and place in a ziploc bag. I can usually fit 3 loaves in a gallon bag.
