We’ve currently got one gigantic zucchini plant out in the garden and I can tell it’s going to provide more than enough zucchini for us this year. As a way to get a head start on the bounty that is to come, I made some zucchini bread this weekend. It was my first attempt at this quick bread and I’m sure I’ll be making it again. This recipe only used up one medium sized zucchini, but it made two loaves of bread, so I’m not complaining. It was super easy to make and tasted fabulous. Very moist inside with a delightful sugary crust on the outside. I’m glad I shredded & froze some extra zucchini for future use!
I did have a little trouble getting the loaves out of the pans and lost a couple large chunks off the bottoms. I just sprayed my bread pans with vegetable oil as suggested in the recipe, but next time I think I’m going to line the pans with tin foil as well. In fact I think it’s about time I mixed up some more Magic Pan Release potion… it works a million times better than the spray stuff and lasts forever!
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I just made cupcakes with zucchini (or as us Brits call them, courgettes) and they are wonderful! I bet the bread worked a treat and think I will have to try this recipe next!