It’s zucchini season, and in my opinion the best way to eat zucchini is to shred it and mix it into quick bread batter with pecans and orange zest. We have a bumper crop of zucchini in our garden this year, and so I suspect I’ll be making many more loaves as the summer goes on.
For this recipe, it’s important to choose a smaller zucchini, which will be more tender, and to shred it finely using the smaller side of your grater so you have (although this sounds strange) a very mushy pile of zucchini shreds instead of strips like shredded cheese. This helps the veggie blend into the batter better, so you’re left with a finer texture when the bread is baked. Next time, I might stir together some orange juice and powdered sugar for a drizzle icing and top that with some toasted pecans.
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup sugar
- 3/4 cup finely shredded, unpeeled zucchini
- 1/4 cup vegetable oil
- 1 egg
- zest of 1/2 medium orange
- 1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Lightly grease the bottom and 1/2 inch up the sides of an 8 x 4 loaf pan.
In a medium bowl, combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
In a small bowl, combine sugar, zucchini, vegetable oil, egg, and orange zest; stir to combine, then pour into flour mixture and stir until just combined, until there are no dry streaks remaining. Be careful not to over-mix, as over-mixing can yield a tough texture in the end result. Gently fold in pecans.
Pour into prepared pan and bake for 50-60 minutes, until a cake tester inserted in the center comes out clean. Check the bread around 45 minutes and cover if necessary to prevent over-browning.
Cool completely in loaf pan before serving. Store at room temperature.