By Cat, June 2014 (Photo, right, from Wikimedia Commons)
See also: 1. Wheat (about); 2. Other True Grains (about) (includes Spelt); 3. Bread & Rolls Menu; 4. Zucchini Bread, with Nuts & Curry Spices; 5. Chocolate Zucchini Cake; 6. Spices (links to my main website)
Other sites: 1. What’s Cooking America, Cranberry Zucchini Recipe (1); 2. Comfortable Food, Cranberry, Orange Zucchini Bread (2)
In the 1970s, the back-to-the-land movement had everyone growing zucchini in their yards. But then the question arose: what do I do with ALL this squash? The answer was zucchini bread. I think everyone had the recipe, and everyone got a loaf of zucchini bread as a neighborly present. I no longer recall who gave me the recipe, and never knew its original source.
Traditional Zucchini Bread, with Nuts & Raisins or Cranberries
Makes 2 loaves. (Photo, left, from Wikimedia Commons)
I prefer not to use the salad oil (corn or safflower oil) specified in the original recipe – such high-heat-extracted vegetable oils are not good for you (they are rancid and contain free radicals). Instead, I use butter, coconut oil and/or olive oil.
I like to add nuts and fruit to my zucchini bread; here are some possible options:
- Golden or dark raisins, with walnuts;
- Zante currants with walnuts;
- Organic dried cranberries with pecans; dried cranberries include a lot of added sugar, so use Organic dried cranberries to avoid HFCS.
- Fresh or frozen cranberries with pecans; you may want to increase the sweetener in the recipe (see note in recipe).
I would like to adapt this recipe for a presoak of the whole grain flour, but have not done so yet.
Ingredients & Equipment for 2 loaves
- 3 eggs
- 1 cup olive oil (or ½ cup olive oil, and ½ cup coconut oil or butter)
- ½ tsp stevia extract powder and 1 cup Rapadura sugar or date sugar (originally 2 cups sugar)
- 2 cups grated zucchini or other summer squash including the liquid
- 2 tsp vanilla extract powder
- 3 cups flour
- zest of ½ orange (optional)
- 1 tsp baking soda
- 1 tsp baking powder (aluminum-free)
- 2 – 3 tsp cinnamon or 1 tbsp each ground cinnamon and cloves)
- 1 – 2 cups chopped nuts (or ½ cup each chopped nuts, and 1 cup raisins, currants or dried/fresh/frozen cranberries *)
- large, medium and small mixing bowls
- 2 loaf pans
- beater/mixer (hand or electric)
- wooden spoon
* If using fresh/frozen cranberries, increase sweetener up to ¼ cup sugar equivalent (⅛ tsp stevia extract powder or ¼ cup Rapadura sugar)
- Grate zucchini; if using stevia, stir it into the zucchini; set aside. Grate zest of orange, if using – I like to use this if I am using cranberries.
- Beat eggs well; add oil and butter (if using) with sugar, zucchini, and vanilla and mix well.
- In separate bowl, sift flour, soda, baking powder, and cinnamon. If using orange zest, whisk it into the sifted mix. Remove about ¼ cup of the mix to dredge the nuts and raisins (or replacement) in a small bowl.
- Using wooden spoon, fold in the flour mixture to the egg mixture, gradually, stirring a bit after each addition, but do not over mix. Fold in the dredged nuts/fruit.
- Pour batter into prepared pans, and bake in preheated oven about 1 hour.
- Remove to rack to cool a bit before removing bread from pan. Cool completely before slicing.
- What’s Cooking America, Cranberry Zucchini Recipe (uses fresh/frozen cranberries) (whatscookingamerica.net/KarenCalanchini/ZucchiniCranberryBread.htm)
- Comfortable Food, Cranberry, Orange Zucchini Bread (uses dried cranberries)(comfortablefood.com/cranberry-orange-zucchini-bread)