I overplanted zucchini this year. My neighbors are already exhausted from free zucchini and I’m tired of eating the same vegetable every night. Perplexed as to what to do with all this zucchini, I took a cue from my grandparents and started baking bread. My grandfather was a very successful gardener and my grandma would bake bread using the excess vegetables he grew. I remember her baking zucchini bread and packaging the loaves with butter and strawberry jam for friends and family during the summer. This recipe is not hers; it’s a combination of a bunch of different ones I’ve come across, pulling what I like from each one. The recipe makes two loaves. Do not strain the liquid from the zucchini, the additional liquid will keep the bread extra moist. I prefer chocolate chips in zucchini bread, but you can leave that out if you prefer. Try this bread with strawberry jam; the two pair well for a bright and warm summer treat. 

Zucchini Bread
Yields 2 loaves 

Ingredients
2 cups flour, sifted
1½ cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon cardamom
1 teaspoon salt
3 eggs
2 cups zucchini, grated (about 2 medium zucchini)
¾ cup oil
Juice of 1 lemon
1 tablespoon vanilla
1½ cups walnuts, chopped
1 cup chocolate chips, optional
Turbinado sugar

Directions 

1. Preheat the oven to 350˚F. Grease two 8½ x 4½-inch loaf pans and line with parchment paper, leaving an overhang.
2. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cardamom, and salt to evenly combine. 
3. In a large bowl, beat eggs until evenly combined. Add zucchini, oil, lemon juice, and vanilla and mix to combine evenly.
4. Slowly add the dry ingredients to the wet mixture, stirring in between until just combined. Fold in walnuts and chocolate chips to evenly incorporate, taking care not to overmix.
5. Divide batter evenly into prepared loaf pans then generously sprinkle the top with turbinado sugar.
6. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. 
7. Cool on a wire rack. Serve slightly warm with butter and jam. Store bread wrapped in plastic wrap for up to 3 days. 

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