Zucchini Bread


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  • 1 Fig & Walnut Savory Balsamic Artisan Vinaigrette


I love the moistness that shredded vegetables bring to a dish, whether sweet or savory. There's nothing like a sweet cake or bread that may not exactly fall under the 'healthy' realm, but of which I'm convinced must have some sort of nutritional value. My last shredded vegetable sweet was my Pineapple Carrot Bars, a dessert that my mom declared one of my best yet --> direct quote. This time, I found some gorgeous zucchini at the Journal Square Farmer's Market and knew that a moist zucchini bread was in my future.

I made this as a tasty treat for Kelly's bachelorette party weekend in Westhampton, you know, the place where I found the most delightful shortcake of.all.time. Oh, and I also picked up a new friend on the beach in Westhampton. Her name is Nina. Isn't she a cutie? I also found out that apparently it's frowned upon to try and run off with someone else's dog. Sheesh.


Anyhow. Back to the bread. Moist with a hint of sweetness, my favorite part about this quick bread are the pretty little green flecks woven throughout each slice. Isn't it pretty?

Zucchini Bread
*Adapted from Martha Stewart
2 C shredded zucchini (about 2 whole zucchini, w/skin on)
1 C sugar
1 C dark brown sugar
1 C canola oil
3 large eggs
3 cups all-purpose flour
1 tsp kosher salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tbsp cinnamon
1 C chopped walnuts, optional
1/4 tsp almond extract
butter & flour, for greasing pans

Preheat oven to 350 degrees. Butter and flour 2 bread pans. Shred your zucchini. For me, it meant breaking out my food processor and using the veggie shred function, which I admit - I think I take a little too much pleasure in using.

Combine zucchini, sugar, brown sugar, eggs and oil and mix until fully combined --> I used my stand mixer, but a hand mixer will work as well.


Add dry ingredients and mix well. Fold in the walnuts, if using, and the almond extract, one that just so happens to be my favorite extract.

Divide between two loaf pans and bake for 40 minutes to 1 hour.

My super oven cooked these to perfection in a mere 40 minutes, so I'd recommend checking it at this point. When a toothpick comes out clean, remove and let cool. Then, devour immediately!


So there you have it. The tale of my almost-dog napping and a sweet and gorgeous zucchini quick bread. So what do you think?

PS - Don't forget to enter the Lucini Italia Giveaway for some yummy viniagrettes, olive oils and fritatta mixes! You have until 8pm tomorrow!