Zucchini bread

It’s a gorgeous summer day in Chicago. So why not stay inside, fire up the oven and make zucchini bread?IMG_5738

With two zucchinis in this week’s CSA share, and surely more to come, I was itching to attempt my first ever loaves. I found this recipe for Mom’s Zucchini Bread on Allrecipes.com, which left me wondering why my mom never made zucchini bread when I was growing up. When I called to ask, she said, “Because I don’t like it.” I’ve found this is her standard explanation for why we never had myriad foods I discovered as an adult.

I grated the larger of the two zucchinis in the food processor in mere seconds. The recipe calls for two cups, but I ended up with about 2 1/2 cups and threw it all in. My only other modification was substituting a cup of whole wheat flour for a cup of the all-purpose flour. The batter was really thick until I added in the grated zucchini, and tasted delicious. (Yes, I still lick the beater.)

No complaints about the end result:



2 thoughts on “Zucchini bread

  1. I have made a lot of zucchini bread over the years but not in recent years. At one time everyone in the neighborhood had so much zucchini in their gardens we were stuffing it in each others’ mailboxes.

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