Much to what would be main character Anna Kate’s horror, Zucchini Bread is my book-inspired recipe for Midnight at the Blackbird Café.
Ha! I bet you thought I would be making a “Blackbird” (a.k.a., Blackberry) Pie for this post, since that’s the magical and most in-demand dessert served up at the cozy café.
But, I suck at making traditional pies. I’ve decided to back the dark horse this time.
Even though Anna Kate loathes Zucchini Bread – understandably, due to how many condolence “zucchini loaves” she receives after her grandma’s death – I absolutely adore it. ADORE IT.
And, despite Anna Kate’s side-eye at the squash, zucchini ends up playing a pretty big role in the Midnight at the Blackbird Cafe. So, I figured this bookish recipe isn’t too far off the mark.
While I mostly learned to bake from my grandma, Zucchini Bread is actually a treat I used to make with my mom when I was little. The smell of this quick bread baking immediately makes me think of summer mornings spent in the kitchen, turning on the oven before the heat of the day kicks up.
I’m going to fail at being a food blogger right now because I have absolutely no idea how to describe the taste of Zucchini Bread. It’s pretty much unlike anything else I’ve eaten, but in a really good way.
There’s cinnamon in the batter, but it’s not cinnamon-y.
There’s a LOT of grated veggie in the mix, but the cake doesn’t taste like vegetables.
The closest comparison is maaaaaybe another quick bread, like banana bread, or even carrot cake…but even then…
All I can say is that something magical happens when you combine flour, sugar, eggs, and cinnamon with freshly grated zucchini.
It bakes up into a perfectly tender, moist crumb with its own unique flavor, and the crust caramelizes into a deep golden brown.
You can serve Zucchini Bread plain, but my husband recommends toasting a slice and slathering it with some butter.
Since I grew up eating Zucchini Bread, I’m always surprised when someone tells me they’ve never tasted, let alone heard of it. To me, it’s a quintessential summer snack, one of the few desserts I’ll happily turn my oven on for during hot weather.
Plus, we all know that zucchini grows like a weed. Zucchini Bread is another great way to use up your squash.
This recipe makes two loaves. Keep one for yourself and share the other with a neighbor. Or, freeze the other loaf for another time; it keeps excellently in the freezer for a few months.
If you’re one of those weird people (jk. kinda.) who’s never tried this unique quick bread before, give it a whirl.
Now, if you’ll excuse me…there’s some leftover Zucchini Bread in my kitchen that’s calling my name.
Blogger’s Note: These photos were taken using the Beechwood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Click on http://replicasurfaces.com/awellreadtart (affiliate link) to learn about this favorite brand of mine.
Zucchini Bread
Ingredients
- 2 cups grated, drained zucchini
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 2 1/4 cups granulated sugar
- 3 eggs, at room temperature
- 3 tsp vanilla extract
Instructions
PREP INSTRUCTIONS
- Preheat oven to 325F.
- Spray two 8x4 or 9x5 loaf pans with baking spray and place them on a baking sheet. Set aside.
- Grate zucchini and drain excess liquid out, then loosely pack grated, drained zucchini into 2 cups.** Set aside in a strainer set over a bowl to keep draining.
BAKING INSTRUCTIONS
- Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- Add the eggs to a large bowl and whisk lightly to break them up. Then add in the oil, granulated sugar, and vanilla extract and whisk until combined.
- Use a spatula or wooden spoon to stir the dry ingredients into the wet. Batter will be very, very thick and almost unstir-able.
- Stir the grated, drained zucchini into the batter until all ingredients are completely combined and the batter is smooth and pourable.
- Pour zucchini bread batter into the prepared loaf pans and bake at 325F for 40-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Cool zucchini bread in pan for 15-20 minutes, then run a butter knife around the inside edges of the pans. Tip the loaves onto a wire rack to finish cooling completely. Serve at room temperature (or toasted with butter!)
