Zucchini Walnut Bread

For the last couple of years Mr. Smith and I have been huge fans of grilling the summer squashes that I grab at the farmers markets. But to be quite honest- I.am.over.them.... That is, until the weather broke this weekend and I had the opportunity to turn on my oven for a bit of baking. These three baby squashes finally got their turn to shine in this yummy bread! The lemon zest really picks up the freshness of the zucchini, and the addition of dried cranberries in place of raisins adds the perfect amount of tartness. This recipe will make 2 loaves, but I'm already through half a loaf, and the second one will make the beach trip for Labor Day weekend!


Zucchini Walnut Bread
Recipe from: Bartlett's Ocean View Farm Cookbook
2 1/2 cups zucchini, unpeeled and shredded
1 cup whole wheat flour
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon salt
3 eggs
1 1/4 cups sugar
3/4 cup vegetable oil
1/4 cup honey
1/2 raisins (or dried cranberries)
2 teaspoons lemon zest, grated
1 cup chopped walnuts

Pre-heat oven to 350F.
Place zucchini in colander to allow moisture to drain off (about 20-30 minutes).
Combine flours, baking soda, baking powder, spices and salt.
On a large mixer bowl, beat eggs until very light (I used a hand mixer for this and it was perfect). Gradually add sugar, beating until mixture is very light. Add oil and mix well.
Using a rubber spatula, blend in flour mixture until smooth. Add zucchini (make sure to squeeze out any additional moisture first), honey, raisins, lemon zest, and nuts. Stir until well blended, but do not over stir.
Pour batter into 2 well- greased loaf pans and bake for 50- 60 minutes, or until inserted toothpick comes out clean. Cool pan for 10 minutes, then cool on wire racks.
Wrap in aluminum foil and refrigerate overnight before slicing.