Farmhouse Zucchini Bread
Zucchini plants are famous (infamous?) for overproducing. This year was no exception!
We thinned our plants to just one row of the very best vines, but still ended up swimming in summer squash.
Once we got thoroughly bored with sauteed squash and vegetable pasta, it was time to break out the zucchini bread recipe!
Our favorite varieties: Gray Griller (greenish), Cube of Butter (pale yellow), and Easypik (bright yellow)
Zucchini is actually just one of many different kinds of summer squash. Regular green zucchini is kind of watery and boring, so we usually grow less common varieties with more flavor and better texture.
Try making your zucchini bread with creamy duck eggs and one of these uncommon summer squash. I think you’ll be blown away at the rich, sweet taste!
Farmhouse Zucchini Bread
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3 duck eggs
1 cup vegetable oil
2 cups white sugar
3 teaspoons vanilla extract
4 cups grated summer squash (aka zucchini)
Directions
Grease and flour two 8 x 4” loaf` pans. Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, sift flour, salt, baking powder, soda, and cinnamon together.
Beat eggs, oil, vanilla, and sugar together in a stand mixer or large bowl. Add sifted flour mix to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan for 20 minutes, or as long as you can bear to wait. Remove bread from pan, and enjoy when still slightly warm.