Zucchini Bread

I'd had CSA zucchini sitting around for a week, just waiting to make Caroline's Zucchini Muffins. Unfortunately, I kept forgetting to buy the crushed pineapple that Caroline says is the key to the recipe. Yesterday, the zucchini started to look a little bit sad, so I broke down and made Zucchini Bread from Beth Hensperger's Bread Lover's Bread Machine Cookbook. I was shocked at how much my kids loved it. It basically just tastes like really good bread. They weren't even frightened off by the green flecks!

Zucchini Bread
2 POUND LOAF

1 cup nonfat milk
1 1/2 cups shredded zucchini
3 tablespoons olive oil
2 2/3 cups bread flour (I used four cups of white whole wheat flour instead of this and the ww flour)
1 1/3 cups whole wheat flour
2 tablespoons dark brown sugar
1 lemon, zest of (I didn't have any, so I added some lemon curd instead)
1 tablespoon gluten, plus
1 teaspoon gluten
2 teaspoons salt
2 1/4 teaspoons fast rising yeast (or 2 3/4 t. bread machine yeast)

Directions:
--Add all ingredients in the pan according to the order in manufacturer’s directions.
--Set crust on medium and program for the Basic cycle; press Start.
--When the baking cycle ends, immediately remove the bread from pan and place on a rack.
--Let cool to room temperature before slicing.

I'm getting a new CSA delivery soon, and I expect to be swimming in zucchini again, and then I will get the crushed pineapple and try Caroline's recipe. Oh yes, I will!

Comments

[the procrastinating girl]

clearly i'm a little behind, but i had to give props where they are due... the bread was delicious!!! i had too much of it...carbs...yum.

[Sandy]

I'm new to your site. Yum! That looks like an awesome recipe!

[simply]

wow...that looks so good...I'll bet everyone who has seen this photo is now craving Zucchini Bread...I'm so glad you included the recipe :o)

~simply~

[CMR]

And now, a report from the field...

The bread was, indeed, excellent! Interesting fact for all of you who might make this bread: eaten plain, or with just a little butter & salt, I couldn't detect any sweetness in the bread, just a very mild aroma and taste of the zucchini, almost like a faint hint of fresh-cut grass. But yesterday, I made a savory sandwich with teawurst (a German meat spread, which I know doesn't sound good, but trust me...) and cheese using the bread, and it was sweet as could be!

I'll admit, it was a little jarring at first, but I quickly came to like it, and I think it would be better still with a filling that matches better with sweet -- turkey and pork come to mind.

Question for the baker, or all you food scientists out there: is it possible also that the bread became sweeter for sitting for a day? Something about the sugars becoming more prominent?

[Denise]

Oh - yum. Looks so good!

[Amy]

That bread looks very tempting. Is there any left?

[jessica]

This zucchini loaf looks yummy! I made Caroline's zucchini bread last weekend and it was delicious! I really recommend making it although I only had once slice because everyone else ate it up!