I got a ton of zucchini in my CSA box, so that’s what made this all come about. For those of you who have never tried zucchini bread and think it sounds totally gross, do not be put off! It yields something similar in style to carrot cake. Anyway, here’s the recipe, which i modified from something I found on the internet.
1 1/2 cups shredded zucchini
1/4 cup honey
1/4 cup brown sugar
1 tablespoon or so white sugar
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground dried lavender
2 teaspoons lemon and orange zest *
1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 inch loaf pan. (these would probably make great muffins, too
2. In a bowl, beat together the zucchini, sugar, honey, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon, lavender and zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
* I took the orange and lemon that i got the zest from, cut them up, stuffed them in a jar and covered in water and put it in the fridge. It’s a nice tasty drink to go with this bread.