Zesty Zucchini Bread

If you have a garden and are growing zucchini, this is about the time of year you have them coming out your ears.  We have a handful of recipes using them, like Seeley’s zucchini fettuccini, my potato and zucchini pie, and quiche.  Today, however, I’m going for a more traditional option.  Everyone has had zucchini bread before, but this recipe is made with buttermilk and lots of spices so it’s moist, flavorful, and delicious. 

Here’s what you’ll need:

• 1 ½ cups flour
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ¼ teaspoon cloves
• ¼ teaspoon ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cups sugar
• 2 eggs
• ¼ cup butter, softened
• ¼ cup oil
• 2 teaspoons vanilla
• ½ cup buttermilk, room temperature
• 2 cups grated zucchini, room temperature

I know that looks like a long list of ingredients, but most of it is just spices… and speaking of spices, if you happen to have cardamom or mace in your cupboard, feel free to add ¼ teaspoon of either or both.  I just didn’t have any on hand.  I have since remedied the situation with a trip to Penzeys with my friend Elise Logan. 

Before you start with the ingredients, go ahead and preheat your oven to 350° and butter a 2 quart loaf pan. 

Then, into a bowl go all of the dry ingredients except the sugar.  (First 10 on the list)

Whisk that together so that everything is evenly distributed. 

In a separate mixing bowl, go the butter, oil, and sugar. 

Mix until it’s nice and smooth and creamy, then add the eggs and vanilla

Mix until the eggs are completely incorporated, stopping to scrape down the sides of the bowl at some point. 

Add the zucchini.

Stir that in and add the buttermilk.

Once that’s incorporated, add the flour mixture. 

Now that the flour is in, you don’t want to over mix, so just gently stir until the flour is barely incorporated. 

Scrape the batter into the prepared loaf pan. 

Level it out on top and place it onto a sheet pan before putting it in the oven.  Bake at 350° for 60-70 minutes.  It should be nice and brown on top and a toothpick inserted in the center will come out clean. 

After 20 minutes, remove the loaf from the pan and place it on a rack to cool. 

Allow it to cool completely (or nearly) before slicing.  Then inhale the aroma of all those fabulous spices and enjoy.  Spicy, sweet, moist, deliciousness. 

What's growing in your garden this year?