A few years ago, we got a little over-zealous with the zucchini seeds…and the ultimate result was that we were bringing in 10-20 zucchinis every couple of days. We ate zucchini every possible way we could, we made 63 jars of pickles of every flavor, and 28 jars of zucchini jam. All of our friends had fridges full of our zucchini. We even started throwing it out to the chickens. It was just zucchini madness.
But, like all good things, out of the madness came this lovely zucchini bread recipe. I played with a bunch of different recipes, some of them coming out flat little boards, some of them coming out amazing. Since I was in no short supply of the main ingredient, I was able to tweak things until I came up with this recipe. I froze somewhere in the neighborhood of 20 loaves of this stuff that spring, not knowing just how much it would become a welcome part of our lives during the Holidays and colder months of the year. There is nothing – nothing – quite like pulling a frozen loaf of this bread out of the freezer on a cold winters night and waking up with it ready to slice and toast with fresh butter slathered on top for breakfast. It’s heavenly.
This recipe makes 3 loaves. You can halve it and make one large loaf if you want to.
Here’s what you need.
Zucchini-4 cups grated
6 eggs, free range, pastured best!
2 cups sugar or honey, organic and raw please!
2 cups of butter, raw is amazing!
2 cups cream cheese, try our easy cream cheese recipe!
2 cups whole wheat flour
2 cups organic, unbleached flour
4 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 tsp vanilla
2 cups chopped nuts
2 cups dried cranberries
Preheat your oven to 350* and butter 3 loaf pans and set aside.
Clean and grate your zucchini. Wash it and then chop off both ends. If you have a food processor with a grater it will make easy work of grating. If not, get out the ol’ cheese grater and the elbow grease.
In your mixer, or large bowl add your eggs, sugar/honey, butter, cream cheese and zucchini. Mix well until completely incorporated. Then add your baking powder and salt, then the flour, one cup at a time, completely incorporating each cup as you mix it. Then add all the rest of the ingredients, mixing well.
Pour into your loaf pans, evenly distributing the batter.
Bake at 350* for 1 hour-1 hour 15 minutes, until a tooth pick comes out clean.
And this is what you will pull out.
Can’t you just smell this? Make it. It is SO good!