Zucchini and squash grow in quantity at the peak of the summer season, so even though I don't grow my own I usually have friends and family giving it to me. One of the ways I like to prepare it is by baking zucchini bread, as these are not only enjoyable but can be frozen for later consumption.
It should be noted that there is both yellow and green zucchini and yellow quash. Any of these can be used in this recipe. Besides the color, the main difference between the two vegetables is the shape. Zucchini is straight, while yellow squash has a fat bottom and tapers towards the neck. Yellow squash can also have more seeds in its flesh although very large zucchini can have lots of seeds as well. Flavor-wise, both are mild-tasting with a hint of vegetable sweetness. You can even mix the two. Today I'm using yellow squash.
While I have a good Zucchini Bread recipe here on my blog, today I'm trying a new recipe from America's Test Kitchen. I've made this once before and the version below has only slight modifications and more clear instructions than found in the original. I dropped the cocoa powder as I didn't like the subtle chocolate flavor it imparted in the bread.
1 1/2 pounds zucchini or squash, after shredding, before draining
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 cup walnuts, toasted and roughly chopped
3/4 cup dried cherries, roughly chopped
1-2 tablespoon white or sparkling (sanding) sugar
Cut the ends off of your zucchini. If yellow, peel them completely. If green, peel partially in stripes. Cut the zucchini in half and, using a spoon, scoop out seeds. Use the large holes of a box grater or the shredding disk of a food processor, and shred the zucchini. Place shredded zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Place the shredded, drained zucchini in a bowl near your other ingredients.
Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
Whisk all-purpose flour, whole-wheat flour, salt, baking powder, baking soda, and cloves together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts and cherries. Pour batter into prepared pan and sprinkle with sugar. Bake.
For the larger loaf pans check doneness at 55 minutes. For mini-loaf pans, check doneness at 35 minutes. Continue to bake until top bounces back when gently pressed and wood skewer/toothpick inserted in center comes out with few moist crumbs attached. Remove from oven and let bread cool in pan on wire rack for 15 minutes for mini-loaves and 30 minutes for a large loaf. Remove bread from pan and cool completely on wire rack. Serve or wrap with plastic wrap and refrigerate or freeze. Bring to room temperature before serving if previously frozen or refrigerated.
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