Zucchini Bread

It's summer and what to do with that oversized Zucchini from your garden...or your neighbors?  Make bread, that's what.  Last summer my father in law brought over some beautiful vegetables and the zucchini was huge.  I immediately thought to make bread with it.  It's a simple recipe going back to 7th grade food class when we made muffins.  Measure dry onto one bowl, measure wet into a measuring cup, add together mixing until just combined.  Bake and what a wonderful treat!

Preheat oven to 375.  Butter a 9.25 x 5.25 x 2.75 Wilton bread loaf pan.  Wash and cut the Zucchini into 4" long pieces.  Using a mandolin or the down and dirty version, the V-Slicer, with the cut side facing the blade, shred the zucchini using the 1/8" blade so you have match stick sized shreds.  You'll need about 2 1/2 cups of Zucchini.  

This is my own recipe.  In a bowl, mix together 3 Cups Flour, 2/3 Cups Packed Brown Sugar, 1/3 Cup Sugar, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Kosher Salt, a double pinch of Cinnamon, a touch of Cardamon, and a few grinds of fresh Nutmeg.  Hand mix with a wire whip to combine ingredients.  Set aside.  In a 2 cup measuring cup begin stacking these ingredients, it'll save on the cleanup!  1/2 Cup Canola Oil, 1/4 Cup Milk, 1/4 Cup Sour Cream (add sour cream to the cup until line comes to 1 Cup), and 2 Eggs.  Mix with a fork until the egg is broken up and the sour cream is distributed.  Add zucchini to the bowl with dry ingredients.  Add the wet to the bowl and mix with a wooden spoon or rubber spatula until combined.  The batter will seem a bit sticky and possibly slightly dry but not to worry, zucchini is a watery vegetable and will make it all good in the end!  Place in oven and reduce heat to 350.  Bake for 1 hour 15 minutes until it is fragrant and the bread pulls form the side of the pan.  Enjoy any time during the day with butter or an orange flavored cream cheese.  Best right out of the oven.  For reheating, I like to cut thick slices and warm in the toaster.