My sister’s boyfriend showed up at my parent’s house with a giant zucchini. Yes, literally, a giant zucchini that came from his family’s garden. I cook with zucchini all the time, but I’ve never baked with it. I know zucchini bread is a summer classic when the squash is in season and home gardeners have so much their friends and neighbors run away screaming because they don’t want anymore.
Giant Zucchini: 3 lbs, 3 oz
I found a recipe for Whole Wheat Zucchini Bread in the King Arthur Flour Whole Grain Baking book and decided to try it. Instead of a loaf, I made muffins. The recipe made 16 standard-sized muffins. Also, instead of grating the zucchini (my parents don’t have a box grater. Who doesn’t have one?), I diced it really small. Or tried to dice it really small. I’m lazy with my knife skills.
The muffins turned out great, diced zucchini and all, and were a big hit at the office. Which reminds me, another reason I made these was to bring something into the office on Monday. I made cookies, but now that I’m in a house full of people they didn’t last the weekend. Apparently, my staff was a bit traumatized when I wasn’t able to bake for a few weekends and showed up to work empty-handed. They told me never to do it again.
You can find the recipe from the book HERE. There is a different whole wheat zucchini bread recipe on the King Arthur website.
Pink Stripes 