Summer squash is not a vegetable that any one in my family particularly enjoys. But as home gardeners, squash is so rewarding – the huge plants with giant leaves, the fast and frequent production of fruit. So every spring, we plant it…..and then it happens…..too much zucchini.
We eat them in all the ways we can possibly imagine – mashed, grilled, baked, steamed, sauteed, and frittered. Then, we start “gifting” them to friends and neighbors. The final few zucchini of the season sit in the fridge for longer than anyone would like to admit. Finally, it’s time for one last loaf of zucchini bread.
- 3 cups shredded zucchini/summer squash
- ¾ teaspoon salt
- 1 ⅓ cup sugar
- ⅔ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla
- 3 cups (360 grams) all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- Pre-heat the oven to 375 degrees.
- Grease 2 loaf pans or 1 9X12 cake pan.
- Shred the zucchini with a grater and toss with salt in a colander placed over a bowl.
- Whisk the sugar, oil, eggs, and vanilla in a large bowl.
- Whisk the flour, cinnamon, baking powder, and baking soda together in a separate bowl.
- Squeeze as much liquid out of the zucchini as possible. My favorite method is to twist it up in a clean dish towel and squeeze the excess liquid out.
- Stir the zucchini in with the wet ingredients. Add the dry ingredients and stir until just combined.
- Pour the mixture into your prepared pan(s) and place it in the oven. Reduce the heat to 350 degrees.
- Bake for 30 – 70 mins or until a toothpick inserted in the center comes out clean. The larger the pan, the lower the bake time.
- Cool and enjoy!
At The Edible Schoolyard, we love a book and bake combo. With this recipe, try Zora’s Zucchini by Katherine Pryor!