I won my middle school class spelling bee with the word, “zucchini.” My teacher smirked as she recited the word. She thought she had me with the silent “h,” but little did she know…I was born a foodie.
My first memorable encounter with zucchini happened when I was about seven, living in Maple Valley, Washington. My mom kept an abundant vegetable garden, which of course, had its fair share of overgrown zucc’s. Naturally, I snuck into her garden, tore them off the stem and ran down my gravel driveway to Lake Frances Road to watch people run over the squashy vegetable with their cars. This was before the iPad.
Now when I have an overgrown zucchini, I make bread. Actually, I made three different kinds of bread from one zucchini. This one was my favorite. The turbinado sugar and oatmeal creates a nice crust on the top. To give it a nuttier flavor, I used half spelt flour instead of all white.
Makes 2 loaves//Adapted from Bon Appetit Magazine
- Nonstick vegetable oil spray
- 1 cup walnuts
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 cups spelt flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 3 1/2 cups coarsely grated zucchini (from about a 1 pound zucchini)
- 1 1/4 cups old fashioned rolled oats, divided
- 3 tablespoons turbinado sugar
Preheat oven to 350 degrees F. Spray two 8 1/2″ by 4 1/2″ loaf pans leaving an overhang on the long sides.
Toast the walnuts on a rimmed baking sheet for 8-10 minutes until golden and fragrant. Let cool and coarsely chop.
Whisk eggs, oil, white sugar, brown sugar and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking powder, baking soda, and nutmeg in a large bowl to combine.
Slowly mix the wet ingredients into the dry ingredients until just combined. The batter will be dry, but the moisture from the zucchini will loosen it. Fold in the zucchini, walnuts and 3/4 cup of oats. Distribute batter into the prepared pans.
Toss the turbinado sugar with the remaining 1/2 cup of oats. Sprinkle over the batter and slide them into the oven, letting the flaps of parchment flop over the top of the bread to protect it from over-browning. Bake until a knife comes out of the center clean, about 70-80 minutes. Transfer to a wire rack and let cool in the pans for about 30 minutes. Turn bread out onto the rack and cool completely.