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If you grow zucchini (green courgette or summer squash), it’s a safe bet that a few will get away from you. What to do with the ones that grow into baseball bats while you weren’t looking? (It only takes a day or two for them to go from petite and flavorful to huge and watery.)


Picture from the Sydney Morning Herald (click for an article on using these monsters). I must say that ours were not quite this outrageous.

Zucchini bread is the traditional solution (and the preferred option in my opinion; these green giants are not tasty enough to stuff). My favorite recipe is by Daniel Gritzer of Serious Eats. He reduces the sugar and oil, uses brown sugar for more flavor, and adds a touch of Greek yogurt. He calls for two teaspoons ground cinnamon, but I mix up the spices a bit more, substituting cardamom and/or allspice for half the cinnamon. Sometimes I also substitute chocolate chips for half the walnuts.

zucchini bread

Instead of Daniel’s two loaf pans, I bake this in a ring pan. You can sprinkle it with powdered sugar, but I never got around to that. This is a great tea bread, satisfying and not too sweet.

I’m not sure why we call them “zucchini” in North America. We also ignore the fact that “zucchini” is already a plural (the singular being “zucchino”), and pluralize by adding an “s.” That happens here with lots of Italian words (“biscotti” comes to mind).

So far, I’ve made three loaves of this…