A garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables. Gertrude Stein
Every day on The Saucy Southerner facebook page, I start the day with a food quote. Not too long ago, I used the Gertrude Stein quote above; it set me to thinking about abundant gardens. In the South, of course, that always brings to mind zucchini. If you grow zucchini, or if you know anyone who grows zucchini, you know this quote to be one-hundred percent true, indisputable fact.
I’ve always wondered what happens to all the zucchini grown in all the gardens around these parts when the gardeners run out of friends upon whom to foist their copious quantities of courgettes. Is there a zucchini purgatory for the prolific plant? Surely there should be a reward for such a prodigious producer of produce…let us pray.
So, whether you’ve grown them yourself or been “friended” with some, when you’ve sautéed, fried, grilled, boiled, broiled and baked all the zucchini you can stand, grate the rest for zucchini bread. The grated zucchini freezes amazingly well; thawed later, it makes perfect fresh loaves.
The bread itself freezes well too…and made in mini loaf pans, it makes for wonderful hostess gifts, holiday presents, picnic portions and more!
Being the bread fan that I am and not being a huge fan of sweet, this zucchini bread recipe is the perfect balance of bread and sweet. Lately, I’ve been eating it smeared with cream cheese (If it’s good on date nut bread, right?) and having it for breakfast with some fruit.
Just a little something to keep in mind when you are squashed with the squash. *wink*
- 3¼ cups all-purpose flour
- 1½ teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1½ teaspoons ground cinnamon
- 1 tiny (tiny tiny) pinch of ground cloves
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- ⅓ cup half & half (you can use milk)
- 2 cups zucchini, grated
- 1 teaspoon lemon zest
- 1½ cup pecans (or walnuts), toasted, chopped
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, salt, baking soda, nutmeg, cinnamon, clove and sugar.
- In a separate bowl, combine oil, eggs, half & half, zucchini and lemon zest.
- Spray two standard loaf pans (or five mini loaf pans) with non-stick spray.
- Bake the standard loaves for 1 hour, or until a tester comes out clean.
- Alternately, bake in 5 mini loaf pans for about 45 minutes, or until a tester comes out clean.