Zucchini Bread

Our zucchini harvest season is winding down, but we still have a few large specimens awaiting their fate on the kitchen counter. If the zucchini is small and tender, I’ll usually eat it without much ado: lightly sautéed and seasoned with salt and pepper. The larger ones, however, have a tougher skin, larger seeds and not as delicate of flavor, so those are usually reserved for batch after batch of zucchini bread which I’ll freeze and eat, or give away to friends and family throughout the year.

My zucchini bread recipe stems from a recipe given to my husband by his family. I’ve experimented and tweaked some things here and there, and have come up with my own well-worn and loved variation. Every kitchen witch has their own method, after all.

For me, the chopped dates are essential. The original recipe calls for chopped nuts, which are also delicious, but I reduce the sugar from its original 2 ¼ cup down to 1 ½ (or less), so the dates give it a little added sweetness. The real magic in the dates, however, is in their texture. They almost melt into the bread while it’s baking.

Zucchini Bread

Zucchini Bread

Author: A Wooden Nest

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cup sugar (I usually only use 1 cup) OR 1 cup maple syrup and 1/2 cup honey
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 3 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped dates

Instructions

Notes

My personal preference with regard to sweetener is 1 cup maple syrup and 1/2 cup honey. Sugar works too, but maple and honey will give you a really lovely flavor that's more complex and interesting.

Previous
Previous

The Autumn Quilt

Next
Next

Roasted Tomato Soup