Many gardeners turn to quick breads when they are overwhelmed by
an abundance of zucchini.
The virtues of zucchini bread are many:
It can be made with freshly grated zucchini or frozen and defrosted
(and drained) zucchini, it is quick to make, extra loaves can be
frozen and enjoyed later, and, most important of all, it is delicious.
Pumpkin seed butter is delicious on zucchini bread, and you can find
this recipe below.
3 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup canoloa oil
2 1/2 cups sugar
3 large eggs, beaten
2 cups grated zucchini
1 tablespoon vanilla extract
1/4 teaspoon black walnut extract (optional)
1. Preheat the oven to 350 F. Grase two 4- by 8-inch loaf pans.
2. In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Mix well.
3. Combine the oil and sugar in a large mixing bowl. Beat unitl light. Add the eggs, one at a time, beating well after each addition. Stir in the zucchini, vanilla, and black walnut extract, if using. Add the dry ingredients and stir just long enough to combine. Divide the batter between the prepared loaf pans.
4. Bake the loaves for about 1 hour, or until a tester inserted in the centers comes out clean.
5. On wire racks, cool the breads in the pans for 10 minutes. Invert onto the wire racks and cool completely.
Makes 2 loaves.
PUMPKIN SEED BUTTER
Combine 1/2 cup toasted pumpkin seeds, 1/2 cup chopped fresh cilantro, and 3 cloves of garlic in a blender or food processor and process until combined. Add 1/3 cup softened butter, and salt and freshly ground black pepper to taste. Process to mix. Store in the refrigerator, but serve at room temperature.