Zucchini Bread

While some things in the garden are starting to slow down, our prolific zucchini plants keep producing. Despite our best efforts at gifting these green wonders by the basketful to friends and family, we always seem to have extra zucchini loitering in the kitchen. This week, with another harvest on hand I turned to an old favorite recipe for tender zucchini bread. Quick to make, this delightful bread is full of flavor and is elevated with the addition of a crunchy, crumble topping.

Ingredients:

1 ½ cup all-purpose flour

¾ cup sugar

2 ¼ teaspoons baking powder

1 ¼ teaspoons ground cinnamon

Pinch of ground nutmeg

½ teaspoon salt

1/3 cup butter, melted

2 large eggs

1 ½ cups shredded zucchini (about 1 to 2 medium zucchini)

½ cup walnuts, chopped

½ teaspoon fresh grated orange peel

2 teaspoons vanilla extract

For crumb topping:

¼ cup corn flakes, coarsely crushed

2 tablespoons brown sugar

1 tablespoon butter, softened

Directions:

Preheat oven to 350 degrees. Grease an 8 ½ by 4 1/2 -inch metal or Pyrex loaf pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Meanwhile, in a medium bowl, gently whisk the melted (and slightly cooled) butter, and the eggs. Place the shredded zucchini in a clean dish towel and squeeze out some of the excess moisture over the sink. Next add the zucchini, walnuts, orange peel, and vanilla extract to the egg mixture, mixing to combine. Combine the zucchini mixture into the dry ingredients, stirring until the flour is just moistened. Do not overmix.

Pour the batter into the prepared pan. In a small bowl combine the crushed corn flakes, sugar, and butter. Sprinkle the crumble topping evenly over the top of the batter. Place pan on middle rack of hot oven and bake until golden and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. If top is getting too dark before it is done, cover lightly with foil for final baking time. Remove from the oven and allow bread to cool for 10 minutes in the pan on a wire rack. Use a knife to gently loosen sides, then remove loaf from the pan and allow to completely cool on wire rack before cutting.

Notes:

This is a recipe that leaves plenty of room for adjustments. Instead of walnuts you could use pecans, pistachios, or even pumpkin seeds. Adding dark chocolate chips, or dried fruit such as cranberries would be a welcome addition.

Versatile enough for breakfast or dessert, this moist bread is wonderful served at room temperature or lightly toasted with a smear of butter.

If you have a lot of extra zucchini to work with you could easily double this recipe and freeze one loaf for later.

Enjoy!