The Very Best Zucchini Bread. Ever.

I wasn’t kidding.  We really do live in an old Victorian farmhouse.  With horse hair & plaster walls, a ghost, root cellar, and my ’41 stove.  On days like today, when the misty fog descends down the Valley of the Moon and even my toddler asks for socks, I help along the gurgling steam and pipe “heater” by baking.  Today? Zucchini Bread.  Made with the last of the over grown zucchini from our kitchen garden.

After four years in this lovely old place, the trick to relatively consistent warmth is baking and lots of slow cooking casseroles, French country food, and soups.  The warmth from the cooking helps warm the plaster walls in the rooms adjacent to and above the kitchen. So I do a lot of baking.  A LOT.  This may contribute to my “Winter Coat” — the extra 5-8 lbs I put on every winter.  Okay, 10.  (But being 6’1, I’d like to think I hide it well in drapey sweaters. With the extra lift of cowgirl boots.)

So when I say this is the absolute BEST Zucchini Bread recipe, rest assured that I speak Gospel.  My dear friend Claire Early Meyer is a rock-star Mom, baker and “Harvest Widow”.  She baked this bread for Dean and me when we first had Anni and I have been a devoted convert ever since! Though I do add slightly more butter and goodies at the end.

So this weekend, you can either turn up your thermostat when the Fall temperatures dip OR you can bake Zucchini Bread too…

 

ZUCCHINI BREAD

for one 9″ loaf

* It is such a pain to shred zucchini (but worth every minute) that I usually double this recipe. Once the loaves have cooled, divide each loaf into thirds and freeze in Ziplock freezer bags.  These mini-loaves are perfect for two days of breakfasts as the winter drags on. Thaws in minutes, especially with help of the toaster.

Note: Don’t go hippie on the freezer bags — Only Ziplock keeps the freezer burn out.

So, heat oven to 375’F.

Grease 1 or 2 loaf pans with butter. Be sure to hit the corners.

Shred 2 large zucchini (1+ lbs) through the holes of a large cheese grater.  Wrapping the zucchini up in paper towels, squeeze the water out of the shredded zucchini and set aside.

In one bowl, combine and whisk well:

• 1 & 1/2 cup white sugar
• 8 Tbspn Butter (1 stick) — melted (and cooled if you have time.)
• 2 large eggs, lightly beaten
• 1/4 cup plain yogurt — I use Greek yogurt
• 1 Tbspn fresh lemon juice

In another large bowl, mix:

• 2 cups all-purpose flour — I still prefer the King Arthur brand
• 1 tspn Baking Soda
• 1 tspn Baking Powder
• 1 heaping tspn cinnamon
• 1 tspn All Spice
• 1/2 tspn Kosher salt

Fold the wet/yogurt mixture into the bowl of the dry and whisk together.  Then fold in the shredded zucchini. Do not over combine.

Mix in one or all of the following:

• 1/2 cup coarsely crushed or chopped pecans or walnuts — I use walnuts.
• 3/4 cup golden raisins
• 1/4 -1/2 cup dried cranberries

Scrape the batter into the pans.  (Divide evenly if doubling recipe.)

Bake until golden brown and a knife or fork or toothpick into the center comes out clean with just a few moist crumbs. About 55-60 minutes.

Let the loaf cool in pan for 10-15 mins before unfolding them onto wire racks to cool completely.