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Too-Much-Zucchini-in-the-Garden Bread

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"A long hot summer with just the right amount of rain will create a situation of disastrous consequences—too much zucchini in the garden. Zucchini is prolific. You can leave bags of zucchini at the front doors of all your neighbors. You can give it away to strangers. But the plants relentlessly continue to produce more and more. At a certain point in midsummer, you will notice your neighbors crossing to the other side of the street when they see you, and the postman conspicuously looking the other way as he deposits your mail. So, when you have too much zucchini in your garden, make a few loaves of this homestyle quickbread. No one can turn away from freshly baked bread."

List of Ingredients

â—¦  1 cup canola oil, plus more for the pans
â—¦  3 cups all-purpose flour
â—¦  ¾ cup sugar
â—¦  1 teaspoon fine sea salt
â—¦  1 teaspoon baking powder
â—¦  1 teaspoon baking soda
â—¦  ½ teaspoon ground cinnamon
â—¦  3 large eggs, lightly beaten
â—¦  1 tablespoon pure vanilla extract
â—¦  4 zucchini, peeled and grated (about 2 cups)
â—¦  1 cup chopped pecans


Recipe

Preheat the oven to 350° F.
Brush two 8 x 5 x 3-inch loaf pans with oil.

In a bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon. Combine the 1 cup of oil, eggs, and vanilla extract in a large liquid measuring cup. Add the oil mixture to the dry ingredients, stirring until just combined. Add the zucchini and pecans and stir until combined. Divide the batter equally between the prepared pans.

Bake until golden brown, about 1 hour.
Transfer to a rack to cool slightly. Store in an airtight container for up to 3 days.

Makes two 8 x 5 x 3-inch loaves