The zucchini is one of those vegetables that towards the end of summer is very plentiful. If you have ever grown it, you know that it produces more than you can consume. Growing up I remember a neighbor that used to grow only a few plants and every night during the summer he would arrive at our doorstep with his harvest for our family to enjoy.
I still love zucchini and out of the squash family it is by far my favorite. I love it sautéd with fresh herbs or folded into a quick bread like this one. I found a technique to achieve the perfect interior, grate the zucchini (using a box grater, like this one) on two different settings - on that is smaller and another that is larger. This bread is really easy and can be enjoyed for breakfast or dessert.
Zucchini Ginger Bread
1 3/4 cup sugar
1 cup vegetable or canola oil
3 tablespoons cinnamon
1 teaspoon vanilla extract
4 inches fresh ginger, grated on a microplane
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 medium to large zucchini grated, using a box grater
Preheat oven to 350 degrees. Lightly oil a 8x10 pan, set aside. Add sugar, oil, eggs, cinnamon, vanilla and ginger into a bowl. Whisk together. Slowly incorporate flour, baking soda, baking powder and stir to combine. Place zucchini in a thick paper towel or a clean dish towel and wrap squeezing out excess water (this step is essential, or else you will end up with soggy bread). Bake for 50 to 60 minutes until a a knife can be inserted into the middle and it comes out clean. Let cool before enjoying.
Photography & Styling by Alison