It is so liberating when you realize that there are only so many healthy things you can make with zucchini.
I found myself alone one morning with a pile of zucchini. We were eating it in various preparations the last few weeks. Mostly, just a simple grilling with olive oil, salt and pepper was enough to keep us satisfied. One day I found myself thinking, oh not zucchini again. Well, who am I kidding? I loved it but didn’t want to seem crazy.
I have actually made sweets with zucchini before and have them turn out pretty well. There is a great recipe for zucchini bread from Tartine that we made during one of our cooking club meetings, It was moist and sweet and perfect. This recipe is an amalgamation of many I have seen.
However, early on I had made zucchini chocolate chip cookies which when my husband tried and hated. However it was not the fault of the cookie. It was my fault.
If only I had explained it was more like a chocolate chip zucchini muffin… top then he might have been in the right frame of mind to accept it. Keep in mind that we were part of a CSA at the time and were getting piles and piles of fresh veggies and fruits that we didn’t know what to do with. That said, cookies and treats of such nature were few and far between so when the word “cookie” left my mouth, I had set this experiment up as a failure from the start. There was no chance it would be received well if at all.
And it wasn’t. For years after that the mention of a zucchini bread would send my husband in a sort of spell, ranting about that ill fated day when I defiled the word “cookie” and that I should be punished for it.
Well, marketing is everything and I really messed that one up.
I knew better so I mentioned I made a sweet bread and he mentioned something about bananas and I did not correct him. He ate the bread as did the my mother and before you know it half of it was gone.
Only when I had made sure that he was happy and that he would want to eat it again did I start throwing out the words, zucchini, whole wheat and sprouted. He did not flinch and told me it was really good and that he would eat it if I made it again. Success came. I wish I knew then what I know now. Maybe then the zucchini cookie would have survived and had a entry on this website in its honor. Sigh.
- 3 eggs
- 1 cup olive or vegetable oil
- 1 3/4 cups granulated brown sugar of combination of white and brown.
- 2 cups grated zucchini (squeezed of moisture)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped pecans
- 1 cup blueberries
- 1/4 cup sprouted pumpkin seeds (you can use regular but if you are pretentious then go for the sprouted.)
- Grease and flour two 8×4 inch loaf pans and preheat oven to 350.
- In a large bowl, whisk the eggs. Mix in oil and sugar, then zucchini and vanilla.
- Combine flours, spices baking soda and powder, salt and nuts/seeds/berries.
- Stir this into the egg mixture. Do not over stir, just fold in. Divide the batter into both prepared pans.
- Bake loaves for 60 minutes give or take. Check with toothpick to see if it comes out clean.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12