Zucchini Bread

The Garden's Sweetest Secret

Every summer my neighbor drops off bags of zucchini from her garden, and every summer I turn them into this bread. It is impossibly moist, lightly spiced, and the zucchini melts right into the batter so completely that even picky eaters have no idea it is there.

Grate, Mix, Bake

Preheat your oven to 165°C/325°F and grease a 9x5-inch loaf pan. Grate the zucchini on the large holes of a box grater, then squeeze out as much moisture as you can with a clean kitchen towel. This step is critical -- too much liquid makes the bread soggy.

Whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. In another bowl, combine the eggs, sugar, oil, and vanilla. Fold the wet into the dry, then gently stir in the grated zucchini. Pour into the pan and bake for 50-60 minutes.

The Patience Test

Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack. I know it smells incredible, but slicing it too early makes it crumble. Give it at least 20 minutes.

Tina's Tips

• Squeeze the zucchini dry -- excess moisture is the number one reason zucchini bread turns out gummy
• Use the large holes on the grater so the shreds disappear into the batter
• Add chocolate chips or walnuts for a version that borders on dessert
• This freezes beautifully -- wrap tightly and freeze for up to 3 months
• Don't peel the zucchini -- the skin adds subtle color and extra fiber