I love local cookbooks, I’m always on the hunt for them. I found a great one recently, Morning Glory Farm, and the family that feeds an island by Tom Dunlop. Morning Glory Farm is located on one of the most special places on earth, Martha’s Vineyard, off the coast of Massachusetts.
The book compiles stories about island living, managing a thriving farm in a difficult environment, and 70 recipes. The first baked good the farm ever sold was zucchini bread and this recipe produces two delicious loaves.
Some Zucchini Bread Recipe Notes
The recipe calls for two cups of sugar, one per loaf! While I stayed true to the recipe the first time, the 2nd and 3rd time I cut the sugar in by 75% and then 50% and it was still quite good and a bit healthier. Also, I always used the full 2 1/2 cups of zucchini, to allow for the extra moisture I used a paper towel and pressed out a bit of the liquid so it would be a bit drier going into the oven. Finally make sure you use a shredder that cuts small, chunkier is not good here.
- 2 to 2 1/2 cups shredded zucchini
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups sugar (can easily reduce by half)
- 3 cups all-purpose flour (375 grams)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Preheat oven to 325 degrees. Use butter to grease two 9″ x 5″ bread pans. This recipe makes two loaves so grab a big bowl! Mix the zucchini, oil, eggs, and vanilla well. It will look a bit soupy and that’s fine. Add the sugar and blend until creamed. Then add flour, baking soda, baking powder, salt, and cinnamon. Mix until well-blended and it will start to look at lot more like a bread mix. The batter should be smooth except for the zucchini bits, if it’s not, add a bit more zucchini juice, but if you went more towards the 2 1/2 cups of zukes you should be fine.
Pour the batter even into the two pans, bake for an hour. You’ll know it’s done when it’s a beautiful brown and the middle springs back when gently pushed.
We shared our loaves with two sets of neighbors and there were lots of “ohs” and “ahs.” One of our neighbors even gave us some more zucchini so we could make more!
You can buy the cookbook here. If you make this recipe, let us know how it turned out for you and if you have any variations to share.