May 4, 2012
We went to the farmers' market in our neighborhood last Sunday with our fingers crossed that we'd get some yummy springtime strawberries (maybe to make this again!), but alas, there were none. Turns out the yucky weather for April has pushed back strawberry season a little. Sigh. But! There was an abundance of zucchini. And not being one to ignore the baking itch, I snatched a few up to whip up into a good old-fashioned quick loaf.
This zucchini bread is quite addicting, I must warn you, and tastes perfect with a hot cup of coffee on an unseasonably chilly May morning. It also tastes lovely with or without the glaze, depending on the extent of your sweet tooth at the moment (mine is always, always present). If you want to lighten it up a little, try subbing in applesauce for the canola oil - you won't risk losing the moist-ness, as the zucchinis add quite a bit on their own.
Zucchini Molasses Bread
1/2 cup brown sugar
1/4 cup white granulated sugar
1/2 cup canola oil
1 tsp vanilla extract
2 Tbsp unsulphured molasses
1 Tbsp honey
1 1/2 cups (about 2 medium sized) zucchini, peeled and grated
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old fashioned rolled oats
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/3 cup confectioners' sugar
1-2 Tbsp milk
1 Tbsp powdered ginger
Preheat oven to 350 degrees. Oil and flour one loaf pan or two mini loaf pans.
In a stand mixer with paddle attachment, mix together the eggs, sugars, and oil until well combined. Add in vanilla, molasses, honey, and zucchini and mix well.
In a separate bowl, whisk together flours, oats, salt, baking soda, baking powder, cinnamon, and nutmeg. Carefully add dry ingredients into wet and mix until just combined.
Pour batter into prepared pan(s). Bake in oven for 30-35 minutes, or until toothpick inserted in the center comes out clean. Allow to cool before removing from pans.
For glaze - whisk together confectioners' sugar and milk until all sugar lumps have disappeared. Whisk in ginger. Drizzle on top of bread as desired.