I have always felt a little confused about zucchini bread. I think of it as comfort food, certainly going back to early childhood when I’d have it late at night instead of cookies and milk, but then I also have trouble remembering how it’s supposed to taste different from banana bread. Perhaps due to the sheer abundance of recipes, I also don’t know the best way to make it, and many versions stress the accompaniments rather than the main ingredients, so there’s zucchini and cheddar bread and zucchini and walnut bread to lead me astray. What I’ve settled upon is adapted from Smitten Kitchen, and I really think the most important part is that you use olive oil to lend it a rustic feel. That and nutmeg, which mimics the zucchini flavor. It ends up very heavy and filling and tastes like you’ve gone outside and picked a whole zucchini to eat raw for breakfast. I think it works best as a dessert. My recipe, which you will want to adjust and make your own: Shred a large zucchini and combine with 2 eggs, a half cup of olive oil, one and a half cups of sugar, and one teaspoon vanilla. Mix in one and a half cups flour, 2 teaspoons cinnamon, ⅛ teaspoon nutmeg, ½ teaspoon each of baking powder and baking soda, and ½ teaspoon salt. Add raisins. Bake at 350 for about 60 minutes.
(Photo: Mill District, Minneapolis.)
365 Days of Food 