It's summertime and I have my tiny little backyard garden growing fairly well (which means since I rarely pay attention to it and I have no idea what I'm doing - it's chugging along as best it can.) I planted zucchini this year and everyone warned me that they would go crazy and I would have zucchini coming out of my ears. I suppose since I'm a terrible gardener, I am not experiencing a flood of zucchini yet, but I am holding out hope since they are my favorite vegetable!
My first zucchini of the year gets to be the featured ingredient in my absolute favorite sweet bread recipe my family makes. I could take or leave banana bread, but I can never turn down this zucchini bread. It is filled with fresh zucchini but also coconut, walnuts and vanilla bean paste which really takes it to another level. No textureless bread here - this is crunchy and flavorful and it freezes beautifully so if you are lucky enough to find yourself with zucchini coming out of YOUR ears, make a few batches and pop them in the freezer for later!
Oh, and the best part of this -- you dump everything in the bowl together. Couldn't be easier.
I hope you give it a try…
World's Best Zucchini Bread
3 cups of grated zucchini (about 2 small or 1 good sized zucchini)
3 eggs, beaten
1 cup vegetable oil
2 cups sugar
3 cups flour
1 cup walnuts, chopped
1 cup coconut
1 tablespoon vanilla bean paste or extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon baking powder
Heat oven to 325.
Combine all ingredients in mixing bowl and mix well. Don't peel the zucchini before you grate it, grate the skin and all.
Pour mixture into 2 large greased loaf pans. Bake for 1 hour or until light brown. Cool on rack.
Can be baked in small loaf pans but decrease the cooking time - cook until toothpick comes out clean.