The early onset of cold temperatures means this is the last chance to harvest zucchinis and any other summer vegetables still in the garden, or to find them at the Saratoga Springs Farmers’ Market. If you are like many gardeners, you will have a few of these large dark green squash either in the garden or on the counter top waiting to be used. The easiest and probably the most delicious way to use overly large or too many zucchinis is to peel and shred them up in a food processor for making bread. You can make bread with the freshly shredded squash now or put the shreds in 2-3 cup amounts in zip-loc bags and freeze to use later.
Recently at the market we were able to indulge in some samples of our Market Coordinator’s zucchini bread, an annual favorite among customers and up until now a guarded secret. Suzanne has finally agreed to share her mother’s recipe, which has stood the test of time over multiple generations. What could be an easier treat to make?
Mom’s Zucchini Bread (For two 5x9x4” loaves)
Ingredients
3 farmers’ market eggs*
1 cup cooking oil
2 cups sugar
2 cups packed, raw, grated, peeled zucchini* (farmers’ market or your own)
3 tsp. vanilla
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3 cups flour
1½ tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
½ tsp. baking powder
Optional items: ½ cup chopped walnuts; ¼ cup grated dark chocolate
Directions
Grease and flour loaf pans and set aside. Set oven for 350 degrees.
1. Combine eggs, oil, sugar, zucchini and vanilla and mix well.
2. Sift flour, soda, salt, cinnamon and baking powder together into large mixing bowl.
3. Add zucchini mixture, blending well. Stir in nuts and chocolate if desired.
4. Spoon the bread mixture into prepared loaf pans and bake in oven for approximately one hour or until a knife inserted in the middle comes out clean.
5. Remove loaves from the oven, and after five minutes turn onto baking rack and lift off pans. Serve after the bread has cooled and can be sliced easily.
Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
