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!
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)
--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!