I knew I was onto something delicious as I folded the last few ingredients into my zucchini bread batter this afternoon. Sometimes you just know. The thick and creamy batter was flecked with hundreds of green-lined strands of shredded zucchini nestled alongside the occasional flare of yellow lemon zest. The poppy seeds quickly spread themselves into an impossible network of connect-the dots, and at the same time, one of my favorite curry powders was sending notes of coriander, cumin, and clove up from the mixing bowl to tease my nose. There are many zucchini bread recipes out there, plenty of them tried and true, but this time around I wanted to bring my own take to this seasonal classic
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In many places zucchini season has arrived. It's flooding out of your gardens, gobbling up real estate at farmers markets, and taking center stage at grocery stores. Zucchini bread is one of the most popular vehicles for this prolific summer crop because it is delicious, portable, easy to share, it involves baking, and most importantly - it gets rid of zucchini. You'll no doubt notice that most zucchini bread recipes you come across yield two loaves. Why? Because if you were to only make one, you wouldn't put a respectable dent in the zucchini supply. For example, if I were to cut my zucchini recipe in half, I would only get rid of 1 1/2 cups of grated zucchini - the equivalent of one large zucchini? No good
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What else should you know about today's recipe? I thought about doing a more Thai-inspired version, using coconut oil in place of the butter, beating in a small dollop of Thai-curry paste at the beginning (omitting the curry powder later on), using chopped toasted peanuts, adding some grated coconut, etc. There are infinite versions you can try here using different nut and spice combinations. Or, you can strip out all the noted optional ingredients, and you have yourself more of a classic, traditional zucchini bread. Feel free to throw out your ideas in the comments, I love to hear them
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