One of the small joys of summer is zucchini. This year, I planted our garden late so I am still awaiting my pretty green fruit. However, the farmers markets and grocery stores are already bursting with this yummy summer squash.
There is something warm and comforting about homemade bread. Even though it’s hot during the day, Colorado mornings and evenings are still brisk and perfect for fresh bread with a dollop of butter and honey. I hope you will enjoy.
SUMMER ZUCCHINI BREAD
1 C Whole wheat white flour
3/4 C All purpose flour
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C sugar (I sometimes use 1/2 C white sugar and 1/2 C brown sugar – I love the molasses flavor of brown.)
2 eggs
1/2 C veggie oil
1 C grated zucchini
1 tsp. vanilla
Cinnamon sugar for sprinkling
Optional add-ins for variations: 1/2 C blueberries OR 1/2 C chopped pecans OR 1/2 C chocolate chips
How to put it together
Preheat your oven to 350 degrees. Prepare one loaf pan with nonstick cooking spray.
In a small bowl, whisk together the flours, salt, cinnamon, baking powder, and baking soda. Set aside.
In a stand mixer, beat the eggs with the cup of sugar until light and fluffy (about three minutes). Then, stir in the oil, vanilla, and zucchini. I prefer not to drain the zucchini, because the added moisture adds to the texture in a scrumptious way.
Add the flour mixture slowly, mixing until combined. Try not to mix fiercely – avoid making this when frustrated at your spouse, partner, or child. The bread will be lighter and fluffier if you mix less.
The dough will be thick. You may need to add 1 or 2 tsp. of water to loosen it to a preferred consistency.
Then, gently add your mix-ins if you prefer. Blueberries and chopped pecans are delicious. But, if you are a Goldsberry child, chocolate chips are the way to enjoy this.
Sprinkle the dough with cinnamon sugar before baking at 350 for 45 minutes. Cool and devour.
