We are at the beginning of zucchini season, and already we’ve sautéed, roasted and eaten summer squash raw. Such a deliciously versatile vegetable! Which also explains why I succumbed to the perennial temptation to turn the big zucchini in my fridge into sweet, moist bread.
Traditional zucchini breads use a lot of oil and sugar. I decrease those and add raspberries (from our ever-bearing raspberry bush) to keep the moisture and sweetness levels high. The end result is fabulous–even without the optional chocolate chips! But I can’t imagine omitting this nice extra touch unless I didn’t have any on hand…
Preheat oven to 350.
In a separate bowl whisk:
1 c. sugar
1/2 c. canola oil
1 1/2 tsp. vanilla
Add 3/4-1 c. raspberries and stir in.
Add dry to wet ingredients and blend well.
Stir in 2 c. lightly packed but lightly squeezed grated zucchini
Optional: stir in 1/3 c. chocolate chips
Pour the batter into two small loaf pans (7 3/8 x 3 5/8) for a higher bread or two standard 9×5 inch pans for flatter loaves. Oil pans before adding batter.
Bake 50-60 minutes or until a toothpick comes out clean.
Cool in pans for 10-15 minutes before removing.
Eat one loaf warm, and freeze one for later, or better yet, give it away!