Zucchini overload! As you might expect this time of year, our CSA has been overflowing with zucchini and summer squash every week. This tasty quick bread will use up at least some of them, and any variety will work. I ended up using little yellow pattypan squash, with great results, even though it felt a little weird using a yellow veggie rather than a green one! The squash makes the bread moist, and cranberries and pecans just make it a little more fun and interesting. I especially liked the tart cranberries as they contrasted perfectly with the sweet bread. Of course, any favorite dried fruits and nuts would be excellent here.
Cranberry-Pecan Zucchini Bread (adapted from Smitten Kitchen, original recipe here)
Makes 2 loaves
1 cup vegetable oil
1-3/4 cups white sugar
2 cups grated zucchini or summer squash
1 tsp vanilla
3 cups flour
1 T cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
Several grates of nutmeg
3/4 cup pecans, coarsely chopped
3/4 cup dried cranberries, coarsely chopped
1. Preheat the oven to 350 degrees and spray two loaf pans with oil.
2. In a large bowl, beat together the eggs, oil, and sugar. Stir in the zucchini and vanilla.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Stir in the pecans and cranberries.
4. Stir the wet ingredients into the dry ingredients, being careful not to overmix. Divide the batter among the loaf pans.
5. Bake 50-70 minutes, until a tester comes out clean.