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Zucchini Bread
About this Recipe
While it's traditionally called zucchini bread, I make it with whatever summer squash I'm harvesting. Once it starts producing, it doesn't stop. I use zucchini, Mexican squash, yellow squash, or whatever happens to be ready in the garden. This is one of my favorite ways to use the inevitable abundance. Just like the pumpkin bread, it's wonderful warm from the oven with a bit of butter, but it's also excellent all on its own at room temperature.
Ingredients
Batter
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Nonstick spray
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3 cups flour (360 grams)
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1 teaspoons salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 heaping tablespoon ground cinnamon
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3 large eggs
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1 cup vegetable oil
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1 1/4 cup granulated sugar
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1 tablespoon vanilla extract
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2 cups grated zucchini (do not drain)
- 1 cup chopped walnuts (if desired)
Streusel
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1/2 cup flour
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1/2 cup packed brown sugar
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1/2 cup oats
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1 heaping teaspoon cinnamon
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1/4 cup pepitas
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1/4 cup unsalted melted butter
Instructions
Make the batter
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Preheat oven to 325 degrees
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Lightly coat your loaf pan(s) with nonstick spray
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Whisk flour, salt, baking soda, baking powder, and cinnamon in a large bowl
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Whisk brown sugar, granulated sugar, oil, eggs, and vanilla in a separate bowl.
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Add flour mixture to sugar mixture, stirring until well blended
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Stir in zucchini until well blended
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Mix in nuts if desired
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Divide the batter evenly among the loaf pans, filling each about halfway.
Make Streusel
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Whisk flour, sugar, oats, pepitas, and cinnamon in a small bowl.
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Add melted butter and stir until mixture is crumbly
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Sprinkle evenly over the top of batter in pans
Bake
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​Bake until loaves are golden, and a toothpick inserted in the middle comes out clean. This may be 40-60 minutes depending on your oven and size of loaf pans.
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Remove from oven and let cool
Notes
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Pepitas are measured with your heart
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This recipe works well with almost any summer squash. I use zucchini, Mexican squash, yellow squash, and whatever else happens to be ready in the garden.
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Summer squash is something you often end up with more of than you know what to do with. I grate large batches and freeze them in 2-cup portions. There's no need to remove the skin.
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I make these for guests in our rental, so I make them in small loaves, but you can absolutely make them in a regular-sized loaf pan. Baking is going to take anywhere from 40-60 minutes depending on the size of your pan and oven. Test to know when done. For small loaves, it is 50 minutes in my oven on convection.
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These freeze exceptionally well