Zucchini Bread Two Ways

Each recipe below will produce 1 loaf
Tip: When the zucchini harvest is abundant, it’s time to bake. I prefer smaller sized zucchini, but if the zucchini have grown quite large, they should be cut so seeds can be removed before shredding. Peeling is optional. I really like the green flecks in my quick breads, but if you find it unappealing, feel free to peel!

Spiced Zucchini Bread with Walnuts
Ingredients
1/2 cup butter (1 stick)
1/2 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cups finely shredded unpeeled zucchini
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3/4 cup walnuts (optional)

Prep
Preheat oven to 350 degrees F.
Toast walnuts (if using) for 5 minutes in preheated oven; set aside to cool.
Soften butter to room temperature.
Bring eggs to room temperature.
Wash, dry and trim ends from 2 small zucchini; finely shred and set aside 2 cups. Note: Do not strain or squeeze the liquid away. It should be included in the batter.
In a small bowl, measure and stir together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
Butter an 8”x4” loaf pan well.

Directions
In a large bowl, cream together the butter and sugars, then add the eggs, vanilla, and shredded zucchini and stir to combine.

Add the dry ingredients to the wet ingredients and stir gently to combine, being careful to not over mix. Stir in the nuts if using.

Scrape batter into the prepared loaf pan and bake at 350F for 50-65 minutes. Insert wooden skewer to be sure the center tests dry. If there is still sign of batter on the skewer, continue to bake, checking every 5 minutes until done. Cool bread briefly in pan (2-3 minutes), then remove and cool completely before slicing.

Lemon Zucchini Bread
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup finely shredded unpeeled zucchini
1 small lemon (see prep notes)
3/4 cup sugar
1/4 cup canola or neutral flavored oil
1 egg

Prep + Directions
Preheat oven to 350 degrees F.
Butter an 8”x4” loaf pan well.
Bring egg to room temperature.
In a small bowl, measure and stir together the flour, baking soda, baking powder and salt.
Wash, dry and trim ends from 1 zucchini; finely shred and measure 1 cup. Note: Do not strain or squeeze the liquid away. It should be included in the batter. Place in medium mixing bowl.
Wash, dry and roll lemon on counter surface. Zest lemon; set aside 1 tsp for glaze and add remainder to the zucchini. Cut zested lemon in half and squeeze juice. Reserve 1 Tbsp for glaze and add remainder to zucchini. Add sugar, canola oil and egg to zucchini; stir to combine.
Add dry ingredients to zucchini mixture; fold together just until combined. There should be no sign of dry flour, but do not overmix.
Spoon batter into greased loaf pan. Bake at 350F for 35-45 minutes or until just golden and set. Insert wooden skewer to be sure the center tests dry. If there is still sign of batter on the skewer, continue to bake, checking every 5 minutes until done.
Cool in pan on a wire rack for 5 min; remove from pan and cool completely.

Glaze
1/2 cup powdered sugar
1 Tbsp reserved fresh lemon juice
1 tsp reserved lemon zest
Whisk together until smooth. Drizzle over cooled bread.