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The main problem with zucchini bread is that it isn't banana bread, or carrot cake, which is what it's often unfairly compare it to. However, this delicious, easy recipe has something those two don't. Some mystery. Banana bread tastes like bananas, and carrot cake tastes like cake, but zucchini bread tastes like…we're not exactly sure.
It doesn't taste like zucchini, which is no surprise, since zucchini doesn't really have a pronounced flavor, but there is a very subtle hint of something vegetal in the background. Maybe that's our mind playing tricks on us since you can see lots of beautiful green flecks once sliced, but no matter what's going on, it really works. Especially if you perform our famous "salt the zucchini first" trick to remove excess moisture and bitterness.
Besides simply wanting to make a tasty, sort-of-sweet loaf, this recipe is yet another great way for us gardeners to use up some of that seemingly endless supply of zucchini. Sure, it's only 3 or 4 squash, but every little bit helps this time of year. I mean, you can only eat so much frittata, and zucchini spaghetti. But no matter the motivation, I really hope you give this a try soon. Enjoy!
Get the recipe for Chef John's Zucchini Bread.
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