July 4, 2016 2 Comments
This is a great high-fiber food for breakfast, snacks, or side dish and an excellent way to use the zucchini that is abundant at this time of year. I just made a batch yesterday and served it with baked beans from a can (traditional Fourth of July food, and easy to prepare after all that baking!) for a nutritious meal to kind of counter-act whatever we might eat at the party today. I started making zucchini bread a few years ago using a recipe I’d gotten from a co-worker, but now I’ve made enough modifications that I consider it my own, different recipe.
I started with 5 small-to-medium zucchini from our weekly farm share, shredded them in the food processor, and measured the shreds. This is how I decide how many loaves to make: Each loaf requires 1 cup of shredded zucchini, and I have 4 loaf pans, so if I have at least 4 cups then I can make 4 loaves (for maximum efficiency in heating the oven and in using my own energy), and then I freeze any extra shredded zucchini, labeling the bag to show how many cups it is, and I can use it to make zucchini bread in the winter or to supplement a smaller weekly share of zucchini. This time, I had 6 cups, so I froze 2 cups and made 4 loaves.
For each loaf of zucchini bread, you will need: Read more of this post