The farmer’s market has been overflowing with the end of summer squash, particularly zucchini. I took this as an opportunity to bake some zucchini bread, which is one of the few ways I can get Lenny to not complain about zucchini being served. The best thing about this recipe? It pleases even the pickiest of zucchini eaters, with every ultra moist bite.
When we were growing up, we had a community garden with some neighbor friends. I remember going there with our parents in the early evenings, and they would work on planting, weeding, watering and picking the bounty of their efforts. I remember us splashing around in the mud, having a great time. Come the end of summer, early fall, we would have an abundance of zucchini. I didn’t complain, and actually awaited for all of the delicious that would be make and put on the table. From stuffed zucchini to zucchini bread, I knew it would all be wonderful.
- 3 eggs
- 1 cup melted and cooled coconut oil
- 2 cups sugar
- 3 teaspoons vanilla
- 3 cups all purpose flour
- 1 teaspoon soda
- 1/4 teaspoon baking powder
- 1 teaspoon cardamom
- 2 1/2 cups grated, unpeeled raw zucchini
- 1 cup chopped nuts (pecan or walnut), optional