Maybe I lurked near some zucchini bread once or twice over the course of my life, but if I did, I wouldn't know it. My beginning years were free of the cakey breads like zucchini and banana. Vegan 'Nana bread brought me into the world of banana bread, but it wasn't until last night that I finally dove into zucchini bread. It was silly of me to wait this long. It's so d*mn good.
Adapting a recipe from 101cookbooks.com, I set out to make my first loaf of zucchini bread. Being allergic to nuts, I skipped the walnuts, subbed fresh for crystallized ginger, shredded a collection of zucchini and squash, and used only 2 large eggs since I didn't have 3. The rest remained as-is and offered one of the best baked goods to ever pass through my lips. The whole wheat flour is great, and the curry powder is the perfect balance to the sugary sweetness. There's a savory depth to this sweet treat that sounds contradictory, but actually merges into perfection.
It's also really forgiving -- I ignored the 2-pan thing and put it all into my cast iron loaf pan, and added no extra moisture for the missing egg (besides only half-squeezing the water out of the shredded squash). The center caved just a little bit after cooling, but the taste has remained excellent, getting more and more moist as the hours pass. Try it out and let me know what you think!
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