All summer long I grow zucchini in my garden. This year I grew 7 zucchini plants and enjoyed harvesting it nearly every week!
Zucchini is one of my favorite foods, high in folate, vitamin A, vitamin B-6, B-1, B-2, vitamin C and potassium. I have a challenging time eating enough foods with B vitamins, as many foods high in vitamin B are also high in nickel, such as soy, shellfish, leafy greens and oats.
*The recipe calls for 1 teaspoon of baking powder, which does contain nickel. Whereas, baking soda doesn’t contain nickel. Since the recipe asks for such a small quantity of baking powder, I usually add it. However, you may substitute either a mixture of ¼ teaspoon baking soda with ½ teaspoon cream of tartar OR lemon juice or ½ teaspoon lemon juice, for the 1 teaspoon of baking soda.
I have adapted this recipe from the Joy of Cooking Cookbook – “Sweet Zucchini Bread” on page 628.
The Recipe & Directions:
First grate 2 cups of zucchini so it’s prepared and set aside. 2 cups of grated zucchini is usually the equivalent of 2-3 small zucchinis or 1-2 large zucchinis. Be sure to squeeze the excess moisture out of the zucchini. I squeeze the moisture out, when I measure out 1 cup and press my fingers down on the zucchini over the sink.
Second preheat the oven to 350 degrees.
Third mix the dry ingredients in a large bowl:
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder* – make substitution noted above to keep the recipe nickel free!
¼ teaspoon ground cinnamon
Fourth blend the wet ingredients in small bowl:
½ cup of sugar
2 large eggs, beaten
½ cup canola or olive oil
1 teaspoon vanilla
Fifth mix the dry and wet ingredients. Make sure your zucchini is grated and set aside, before you add these ingredients. Once these ingredients are combined, then add the 2 cups of grated zucchini and mix all the ingredients together. Formerly, I mixed the wet and dry ingredients prior to grating my zucchini and the bread didn’t set as too much moisture had gotten into the recipe. To prevent this from happening, just grate the zucchini first before mixing all the ingredients together!
Once everything is combined, I spray two bread pans with olive oil and sprinkle it with flour on all sides. Then I pour the mixture into either one bread pan for a large loaf of zucchini bread, or two bread pans for two medium sized loaves. Place your uncooked zucchini bread mixture in the oven and bake for 45-50 minutes.
Lastly let your zucchini bread briefly cool and enjoy! If you make two loaves of zucchini bread and freeze it, don’t use aluminum foil. Instead, I’d suggest using a freezer Tupperware container or freezer specific Ziploc bag.
I am in the process of upgrading my bread pans from non-stick stainless steel pans (which include nickel) to nickel free bread pans. I cannot decide between the silicon bread pans or the Lodge cast iron bread pan. If you have a nickel free bread pan you like or use, I’d love to hear about it, by leaving a comment below or contacting me!