Zucchini.
It’s the rabbit of the vegetable world.
It’s that stack of bills delivered in the mail.
It’s mosquitoes at a late-summer barbecue.
Basically, every time you turn around, it seems to be multiplying.
But unlike student loans and winged pests, I look forward to the plethora of zucchini that my garden delivers each season.
And with late summer showing its face, it’s time to start doing something with the large amounts of this tender green vegetable.
Now, I love savory as much as I love sweet.
So zucchini in lasagna?
You bet that’s on the menu. Stir-fry with zucchini? Check! Grilled zucchini?
Heck yes, this vegetarian knows her way around a grill, so burger aficionados, beware.
But probably the best and most classic recipe you’ll find in most kitchens is zucchini bread.
Everyone has a favorite version: studded with chocolate chips, peppered with toasted walnuts, subtly spiced with cinnamon.
Simple zucchini bread goes hand in hand with coffee, Earl Grey, or a glass of cold milk.
But enough talk about zucchini, let’s get down to baking this highly reproductive and incredibly versatile veggie.
First things first: wash and trim your zucchini.
You’ll need 2 cups grated or shredded, so about 2 medium-sized veggies.
Gently pat it with paper towels to remove any excess water.
We’re not measuring by weight in this recipe because the water content of zucchini varies drastically, which means the weight can vary drastically.
Just aim for 2 cups of medium-packed grated or shredded zucchini.
If you have a food processor, you can use its medium shredding blade to prep the zucchini.
I like to use a cheese grater on the side with the medium-large holes versus the smaller holes.
That way, the texture is slightly more prominent — and I like playing with fire, trying to avoid grating my knuckles.
Source: Simple Zucchini Bread – Flourish – King Arthur Flour
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