(A recipe for Summer Week 2)
We can’t believe we’re already in the thick of zucchini season. Hopefully everyone was able to take home a good mixture of summer squashes this week, so as to have some for fresh eating. But most likely some of you might look at one of your squashes and think ‘zucchini bread time!’ At the farm we worked at, the employees used to have zucchini bread baking contests. Just a hint: people who liberally used chocolate chips always won. Here’s our favorite recipe, from the 2nd edition of From Asparagus to Zucchini:
Preheat oven to 350 degrees. Grease and flour one 8 ½ by 4 ½ loaf pan. Sift together flour, salt, baking powder, baking soda, and spices. Combine zucchini, sugar, eggs, and oil in a large bowl and mix well. Stir dry ingredients into zucchini mixture just until combined. Fold nuts (or chocolate chips!) into mixture. Transfer batter to loaf pans. Bake 50-55 minutes, then remove bread from the pans and cool on racks.
