For the first time in my life, I planted zucchini. Four plants. I kind of stumbled onto the fact four plants is the exact number I need to feed my family, my extended family, my neighborhood, and my church’s membership – all 700 of them. Holy smokes, those things are prolific! Time to get busy.
Let’s start with a confession: I do not love zucchini. Nobody really does. But it’s good for us so we put it into other things. Things with actual taste and texture retention. My favorite thing to put zucchini in is bread. I am all about taking a vegetable and surrounding it with carbohydrates! I am all about taking a vegetable and surrounding it with carbohydrates! Click To Tweet
My mother and grandmother both made delicious, basic zucchini bread. Stupidly, I never copied the recipe they used. Yet, I think this one for The Best Zucchini Bread Recipe from Maria at Real Life Dinner must be exactly the same. Simple, classic, tried and true.
My go-to bread when what I really want to do is just pour melted chocolate on my tongue is this Chocolate Zucchini Bread by Mikaela at Wyldflour. It’s the next best thing. I made 3 loaves yesterday and one has already gone missing (that’s my story.) I made 3 loaves yesterday and one has already gone missing (that's my story.) Click To Tweet
I also made three loaves of Lemon Zucchini Bread from Jacklyn at Cooking Classy. Those were double-wrapped and put to bed in our chest freezer until they are used as part of a meal for a new mom or a friend recovering from surgery. These loaves are naked (unglazed) since they were destined for the freezer.
It will kill me to give them away, but love is sacrificial. A variation of the lemon bread I can’t wait to try is Janet’s Orange Zucchini Bread from Key Ingredient. I adore orange.
My daughter, Priscilla, like many folks, is avoiding gluten for her health. In between my bread batches, she whipped up some Vegan Gluten-free Zucchini Chocolate Chip Muffins. (Easily baked in a bread pan and not called muffins.) She LOVES them. Problem is, so do her 3 kids. And they eat them before she can. Too bad! But I managed to get a picture.
On the schedule for tomorrow morning’s baking – because I also have a boatload of blueberries – is Blueberry Zucchini Bread (recipe by Averie from Averie Cooks) What a summer combination! Between the zucchini and the blueberries, there’s not a chance this bread could turn out dry.
Venturing Into The Exotic
Pecan Coconut Zucchini Bread (contributed by Holly at Spend With Pennies) would put me on the culinary map at church socials. I’ve done coconut before, but never pecan/coconut. Doesn’t it sound divine? But I don’t see me sharing it at any social. Those people can make their own.
If there’s a prize for pretty bread, it goes to Lemon Raspberry Zucchini Bread. It’s pink and yellow – a color combination that defies you to be sad. This recipe is from Jenn at Eat Cake For Dinner. And I plan to make it as soon as I spy raspberries on sale.
Probably the bread I’m most excited about, I’m going to wait a bit to make. The name will suggest why: Spiced Zucchini Carrot Bread. Wait, it gets better. The ingredients list also includes walnuts, cranberries, and orange zest. This screams Fall bread. (Hear it?!) I just don’t know how long I’ll be able to hold myself back. Maybe a rainy summer day will do. This recipe is from Jen Eddins at Peanutbutter Runner.
Moving away from the sweeter breads, I came across a recipe for a savory zucchini bread: Zucchini Cheddar & Chive Buttermilk Quickbread from JoAnna at A Pretty Life. When I asked my husband – who makes a visible grimace when the word “zucchini” is spoken – if it sounded like something he’d eat without a blindfold and noseplug, he said: “Make it!” So I will.
But I Still Have Zucchini!
Neither my kitchen nor my baking stamina can keep up with the copious amount of zucchini pouring out of my garden. And I want to make that Spiced Zucchini Carrot Bread in the Fall, but I have zucchini NOW. What to do?
The answer is to freeze it. Grate all the zucchini you don’t want to use for spaghetti sauce (I scam it into my homemade sauce so my Gary gets some veggies. Shhh. Don’t tell.) or zucchini fries/chips. After grating, divide them into 2 cup portions and seal them in a sandwich bag. Then put 4 of these bags in a larger gallon-sized freezer bag for extra protection. Like this.
When you’re ready to use a package, remove it from the freezer and thaw. Some water will have separated. Just drain it and you’re good to go.