Zucchini Bread

I am currently visiting my family in Pennsylvania, it was a very last minute trip, and we were just here in May and June, but when you miss home... you miss home!

My dad is a fantastic gardener, it is what he loves to do in the summertime, so I was looking forward to his fresh vegetables! Every year there are literally a million zucchinis, everything for that month is made with zucchini in the household, neighbours receive zucchinis by the bag full and they are given away to whoever wants some.

He loves zucchini bread, my mom has a tried, tested and loved recipe, but I found one with a little more pizazz to it, and it is so good! There is a little bit of everything in it and you will love it just as much as we did!

Cece loves to spend time at my parents house, she helps my dad in the garden, my mom in the kitchen and helps with everything in between.  So, needless to say she loved helping to wash the zucchini!

Gingery Olive Oil Zucchini Bread with Poppy Seeds
Makes On 9- by -5 inch loaf


3 cups grated zucchini (from about 1 pound)2 cups granulated sugar, divided
Unsalted butter, for greasing pan
2 cups (240 grams) all-purpose flour
1 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon finely grated nutmeg
3 tablespoons poppy seeds
1 1/2 tablespoons chopped candied ginger
3 large eggs
Grated zest of 2 large lemons
2 teaspoons vanilla extract
1 cup extra-virgin olive oil

1. Preheat the oven to 350° F. In a small mixing bowl, mix the zucchini with 1/4 cup sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl—just large enough to nestle inside of the strainer—about halfway with water and set it directly on top of the zucchini so that it is pushing down. This will press the water out of the zucchini and into the bowl below
2. Butter the loaf pan, line with parchment paper, leaving some to hang over the sides, and butter the parchment.
3. In a medium bowl, whisk together the flour, salt, ginger, baking powder, baking soda, nutmeg, poppy seeds, and chopped ginger.
4. In a separate large bowl, whisk together the remaining 1 3/4 cups sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it's thoroughly incorporated.
5. Using a spatula, gently fold the dry ingredients into the wet ingredients until well incorporated, with no remaining white spots. Working with a handful of zucchini at a time, use your hands to wring out all of the excess moisture. When all of the zucchini has been pressed, add it to the batter, and stir it in gently until evenly incorporated.
6. Pour the batter into the prepared pan. Bake on the middle rack of the oven for 70 to 75 minutes, until a skewer inserted into the center of the loaf comes out clean.
7. Cut into thick slices and Enjoy!

***it is very important to get all of the water out of the zucchini!

Stay tuned for some more yummy recipes with Garden Fresh Vegetable!

Cheerio!

Courtney