Hmmm... what to do with all your extra zucchini? If you have a garden, you know what I mean. I don't have one, but my mother does and on a visit this last weekend she arrived with about 8 pounds of tomatoes and 3 giant zucchinis. Awesome. The tomatoes you'll see in sauce and soup form soon. Cameron isn't crazy about zucchini squash but doesn't everyone like zucchini bread? I know I do.
Other things you can do with your zucchini? Shred it, bag it, freeze it. Make noodles out of it, sneak long thin slices into lasagna, grill it and sprinkle it with vinegar, make a gratin, make a pizza, ratatouille.... Not that any of these suggestions matter because you're just going to make it into this bread, aren't you?
This quick bread is well spiced, mild on the zucchini flavor with a moist crumb. It's not too sweet.
Makes 1 loaf.
3 cups grated zucchini + 1 tablespoon sugar
2 cups all purpose flour
3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 cup + 2 tablespoons grape seed oil
1/2 cup buttermilk
zest of 1 lemon
Toss grated zucchini with the tablespoon sugar. Place it in a strainer set over a bowl. You will be amazed how much water this gets out. Leave it there while you do everything else.
Heat oven to 375. Line a loaf pan with parchment paper and lightly oil. Set aside.
Whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and allspice. In another bowl, whisk oil, butter milk and lemon zest. Press out any extra water from zucchini. Combine zucchini and buttermilk mixture with the dry ingredients until flour is hydrated. Do not over mix. Smooth into loaf pan. Bake 55-60 minutes. (When cake is done, it will feel firm and springy and an inserted toothpick will come out clean.) Let cool.