Here is one final Summer recipe on which to close out the Summer. It’s a Summer classic – Zucchini Bread! I’d be hard pressed to find a quick bread that’s more quintessentially Summer then Zucchini Bread, and the zucchini bread recipe I posted a few years ago is ridiculously decrepit. Seriously, it’s awful. The recipe below, on the other hand, is borderline perfect. It’s light, it’s moist, it’s sweet, it’s aromatic, and it’s melt in your mouth wonderful. It might even be worth leaving your car windows cracked in the hopes of inciting the zucchini fairy (aka Vermonters have a tradition of disavailing themselves of unwanted zucchini by slipping them into open car windows. You have been warned.)
Recipe makes 2 large loaves.
- 2 cups Whole Wheat Flout
- 4 cups All Purpose Flour
- 3 tbsp Baking Powder
- 2 tsp Cinnamon
- 1 cup Sugar
- 1 1/2 cup Brown Sugar
- 2 tsp Salt
- 1 cup (2 sticks or 8 oz) Butter melted
- 1 cup Canola Oil
- 1 cup Milk
- 4 Eggs
- 4 cups (1 qt) grated zucchini (two good sized zucchini’s should do the trick)
- Preheat the oven to 350 F (~177 C).
- Combine the butter, oil, sugars, and salt.
- Beat in the Eggs.
- Sift together the dry ingredients – flours, baking powder, and cinnamon.
- Add half of the dry ingredients to the wet, and fold them together.
- Gradually add in the milk and remaining dry ingredients.
- Fold in the zucchini.
- Divid the dough into two greased loaf pans.
- Bake for about a hour and 10 minutes.