This one almost feels like it’s cheating. It uses all of those zucchinis that people are handing out this time of year like kittens, it is sweet but not too sweet, it is filling while still being a perfectly acceptable mid-morning teacher’s room lounge snack, and it isn’t really all that unhealthy for you.
Okay. Now that you’re with me, I can tell you this recipe is vegan (if you choose to use margarine as opposed to butter), and uh-mazing. This recipe is wonderful because aside from being easily modified to become vegan (yay for eating food that makes minimal demands on our environment, and is accessible to those with food allergies), this recipe can also be made with frozen zucchini, so you have no excuse not to grate those extra gourds you have laying around, and keep the gratings stored in the freezer (pre-measure into cups for easy future use) for a quick batch of zucchini bread mid-winter.
You may notice that this recipe is actually quite similar to my banana bread recipe. This recipe, in fact, is almost identical, minus a few spices and the walnuts present in the banana recipe. Both recipes were adapted from a banana bread recipe in The Farm Vegetarian Cookbook, a cookbook created by the famous commune of the same name in the 1970s. Classic.
Speaking of classics, I’m listening to the Beatles Abbey Road while I cook up this zucchini bread. I’m listening to classic albums, as I choose what the next record will be for my two-year old nephew, whom I give vinyl for every birthday and Christmas. Abbey Road was the eleventh studio album by the Beatles, released in 1969, and the last album recorded by the band before their break-up. Hailed often as one of the best albums ever made, George Harrison’s “Something” and “Here Comes the Sun” are the primary reasons the album holds such a dear place in my heart, and the rocking “Come Together” I can’t possibly listen to without playing an imaginary bass and/or doing a signature clap-hands-and-come-together-shimmy.
- 2 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄4 cup butter (or margarine to make a very easy vegan adaptation of the recipe)
- 3⁄4 cup brown sugar or 1 cup white sugar
- 1 cup grated zucchini, fresh or frozen
- 3 tbsp. coconut milk (almond milk or even water work fine as well)
- 1 tsp. vanilla
- Heat the oven to 350°, and oil loaf pan.
- Sift together all dry ingredients (flour, salt, baking powder, baking soda, nutmeg, cinnamon, and ginger)
- Using an electric mixer, cream together butter (or margarine) and sugar in a large bowl
- Add zucchini to wet ingredients and mix thoroughly
- Add approximately 1/3 of the dry ingredients to the wet mixture and mix, then add 1 tsp. of the coconut milk and mix thoroughly.
- Continue alternating between adding dry ingredients to wet mixture, with adding coconut milk and vanilla to wet mixture, until all ingredients are added and mixed
- Fold in walnuts.
- Pour batter into loaf pan, and spread evenly.
- Bake at 350° for one hour, or until top is golden brown and a fork inserted into the middle of the bread comes out clean.
I love serving sliced warm, and have been guilty of slathering my bread with butter which is entirely unnecessary, but entirely fabulous. Some chocolate chips can be a great addition to convince children (and adult-children!) that this bread is more of a dessert than calories imply. Happy snacking!