My grandma has a story that she loves to tell whenever she makes zucchini bread. Once, she made zucchini bread and gave some to my granddaddy. He refused to eat it. She made zucchini bread another day, but this time when she served him a slice, she said that it was spice cake. He said it was great. She called it spice cake from that day on.
I don’t know anyone other than my granddaddy who has ever been so turned off by the thought of zucchini being in bread to refuse it, but I have found a few who can’t believe that there is zucchini in the bread. The secret is that zucchini makes a super moist snack cake.
Much to my chagrin and attempts to change it, my boyfriend isn’t a huge fan of desserts. I’ve eaten a whole cake without any help on multiple occasions because he just didn’t want any. He loves zucchini bread, though, and I think that it’s because it hits the mark of being a sweet that isn’t too sweet; the cinnamon really makes it. It doesn’t even phase him that there’s zucchini in it.
Although not technically a dessert, zucchini bread is a nice end to a meal. I think it’s a great snack or breakfast, and it’s a nice way to use seasonal produce. It also freezes nicely, so you can keep the second loaf in the freezer for an unexpected guest or just a surprise when you want a baked good but don’t want to turn on the oven. And if you think someone might shy away from the bread because of the zucchini part, you can always call it spice cake.
Note: If you want a “perfect” loaf of zucchini bread, sift the flour, baking soda, salt and cinnamon into the ingredients rather than dumping them. If you don’t do this, you’ll get some thicker streaks of cinnamon throughout the loaf. It doesn’t taste any differently, but it looks better when sifted. I choose not to sift for simplicity.
2 cups raw zucchini, grated (or the equivalent of 400 grams– about 2 medium– uncut zucchini)
2 cups granulated sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1. Grease and flour two loaf pans, or a loaf pan and a 9 inch square pan, or two square pans.
2. Mix zucchini, sugar, oil and eggs in a large bowl–I put the eggs in last and then break them apart and combine the white and yolk a bit, and then I combine all of these ingredients.
2. Add flour, baking soda, salt and cinnamon to the bowl. Gently mix together on top, and then incorporate it into the rest of the ingredients until well combined.
4. Transfer dough into pans, evenly dividing the batter. Bake at 350F, switching the pans’ side of the oven and rotating them halfway through cooking. The bread in loaf pans takes a bit longer than the square pans– about 40 minutes for the 9 inch square pan and 45-47 for the loaf. Let zucchini bread cool, slice and serve.