This summer, for the first time in 13 years, I decided not to grow a backyard garden. I even grew a clandestine veggie garden outside my apartment while in Med school, so this was a big change! Instead, we bought shares in a local CSA and we’ve been up to our ears in produce. I’ve never had so much salad in all my life! The challenge of ‘eating down’ the veggies before the next week’s share is delivered has been fun. I’ve also enjoyed the variety of vegetables.
The Sisters’ Zucchini Bread
- Yield: 2 loaves 1x
- 2 heaping cups grated zucchini, skin and all
- 2 cups sugar
- 1 cup oil
- 1/4 cup dairy-free milk I used Silk PureCoconut, see my post on dairy-free milk options)
- 1 teaspoon vanilla
- 3 cups flour (I have experimented with 1/2 white and 1/2 whole wheat and it works)
- 1 t. cinnamon
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
Crumb Topping (optional)
- Preheat oven to 325.
- Mix the first set of wet ingredients together in a medium bowl.
- Mix the second set of dry ingredients together in a larger bowl.
- Dump the wet ingredients into the dry ingredients and stir gently until everything is just blended.
- Divide the batter evenly between two greased bread pans.
- Mix the crumb topping ingredients together in a small bowl, and sprinkle over the batter. You’ll have extra, so save it in the freezer for topping muffins someday.
- Bake for 1 hour. They’re done when the center is set. You can try inserting a toothpick to see if it comes out dry, or just touch the tops. When they spring back, the bread is done.
- Let them rest for a few minutes, then carefully remove from the pans to a cooling rack.
The first loaf gets devoured immediately, the second loaf gets cut into slices. I put a small piece of waxed paper or parchment between each slice and freeze…perfect for lunches or mid-day snacks!