It’s that time of year. The time when larger-than-life zucchinis weasel their way into your yard, your pantry, your every waking thought.
Every year, the excitement over such a glorious bounty is quickly replaced with fears that despite your best efforts, the zucchinis in your kitchen will never dwindle. Perhaps they will even multiply while you sleep.
During this time of crisis, you need a few fallback recipes that you can rely on to see you through to a zucchini-less autumn. Recipes that you can make on repeat. Most folks probably have a go-to zucchini bread recipe, handed down to them from a zucchini keeper of yore.
I’ve been tweaking my zucchini bread recipe this year, which comes from Jane Brody’s Good Food Book. Now, a few iterations later, I’m very pleased with the output.
I use a mixture of all purpose and rye flours, as well as some olive oil, to increase the overall heartiness and nuttiness of the end product. Additional grated zucchini packs in the most of your produce possible, without any negative changes to the bread itself. A generous addition of dried currants and chopped walnuts, plus a small amount of orange extract, add flavor and life to this occasionally-maligned quick bread.
I wouldn’t go so far as to call this a yummy dessert option, but it definitely makes for a delicious breakfast or healthy snack. Dare I utter the words, “More zucchini, please?!”