The Spicy Child hates and despises bananas in all forms, including banana bread. She’ll *eat* banana bread, but only a little, and only because it reminds her in some small way of zucchini bread, which is her favorite.
The end of August is generally the start of Mutant Zucchini Season: those bigguns that get left in the garden plot, surprise you suddenly with their Hindenburg proportions, and leave most people pale and staggering under the weight of trying to drop them off on unsuspecting neighbors in the middle of the night.
I’ve heard rural myths that some people even deliberately go to church late, and leave bags of Mutant Zukes in the front seats of fellow congregants’ unlocked cars.
I like mutant zucchini. They’re easier to grate up and freeze in 2-cup portions, and then I can bake Mutant Zucchini Bread all winter.
Mutant Zucchini Bread is by no stretch of imagination “healthy”. But it’s better for you than chemical-laden production cake, and it’s made with love, so that makes it suitable for breakfast. It also freezes well.
This recipe works at elevations of 3500-5500 feet above sea level. Alterations to the leavening level would be needful above or below that.
High Altitude Mutant Zucchini Bread
- 3 beaten eggs
- 2 cups sugar (white or white with brown)
- scant 1 cup vegetable oil for a very dense cake; use shortening for a lighter one.
- 1-2 tablespoons vanilla. I think this covers up the veggie scent really well.
- 2 cups grated zucchini, fresh; or 2 cups grated, frozen, thawed, and well-squoze
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1-2 tsp Saigon cinnamon (more if using cheaper, less flavorful stuff)
There’s no complex method here; dump it all together and mix til pretty smooth.
Heat the oven to 350* and line two loaf pans with baking parchment.
Spread the goop into the pans as evenly as possible, and bake until done.
(Until Done is actually between 30-40 minutes at elevations of around 5000 feet above sea level. You’re looking for browning edges that are pulling slightly away from the paper, and a “crumby” toothpick to the middle. The recipe card I copied from my own mother doesn’t have the actual time. This is a Best Judgement sort of thing.)
This is quite sweet, so you don’t need a glaze or anything. Spread slices with softened cream cheese if you like.
To freeze, let it cool completely, then wrap the whole loaf in plastic cling, then a freezer bag (or double wrap in parchment and then the freezer bag.) Or, slice and briefly freeze individual slices, then wrap for longer freezer storage. Single slices pack well in a picnic lunch; they’ll defrost to edible in a few hours. You can also bake the batter in muffin cups (about 20-24 minutes) for already-portioned treats.
You could make citrus variations by decreasing the oil a tad and replacing it with orange juice concentrate, plus orange zest in the batter, or do the same with lemon juice and zest.
And, of course, you CAN do this recipe with normal-sized zucchini, but those are really nice in curry, all tender and lovely, so maybe save the big guys for this?
Sounds tasty – and so timely! [giggle] We have our own green baseball bats and UFOs (patty pans) here. Dehydrator going night & day. Lots of squash being foisted upon unsuspecting co-workers and family. (Wouldn’t do that to a friend!)
I like the recipe, but would make it gluten free and with less sugar. But, ya know, that’s just me. I’d also put a little cardamon or star anise in it. Just sayin’. 🙂
I’ve always frozen the zucchini with the oil already measured out into the bag – keeps the zucchini from freezer burn, and it’s one less step to do later.
(Nice to hear from you again! =) )
Oh! That’s a very cool way to do it! I’ve not added the oil first before, as I have a few other recipes I use zucchini in that don’t call for oil… but what a great way to make specific freezer packs! Totally stealing this. Thanks!
(It’s been a NON-blogging year… but full of keen adventures! I won’t promise to catch up, but I miss putting up my stories, so I do need to do it more often!)
Auntie M, did all the mason bees get tucked into the fridge? Your gardens were glorious in June… I can only imagine the August splendor!!