Any kind of summer squash makes great “zucchini” bread. It’s one of my favorites in the summer, because I feel like I’m getting something healthy in my sweets. And it’s another way to use the squash harvest. In this particular one, I added 1/2 cup cocoa, cut the oil back, and added 1 can of black beans (drained, rinsed, and pureed). The taste was rich and delicious, with more fiber and protein.
- 3 cups grated zucchini, and placed in strainer to drain
- 3 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 TBSP ground cinnamon
- 1 1/2 cups canola or coconut oil
- 1 1/2 cups white sugar
- 1 1/2 cups packed brown sugar
- 1 TBSP vanilla
- 4 eggs, room temperature
- Heat oven to 350.
- In a medium bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In the large bowl of an electric mixer, combine oil and sugars. Mix in vanilla. Add eggs one at a time, beating well after each addition.
- Add flour mixture in 3 parts. Be careful not to overmix the batter once you start adding the flour.
- Stir in the drained squash.
- Place mixture in a greased baking pan.
- Bake about 1 hour or until center is set.
- Note: I use the processor grater disc with the smallest holes to grate the squash.