Open Arms of Minnesota

Potluck Recipe #29: Zucchini Cashew Bread

It’s that time of year: you turn your back on the garden for one minute and come back to find green giants lurking under the broad leaves of your zucchini plant. Eek! What do you do with these behemoths?

Have no fear, you’ve got lots of options: grill them, stuff them, shred them into a raw salad, throw them in ratatouille or casserole. Try zucchini fritters, zucchini pizza — even zucchini brownies! My personal favorite is zucchini bread, and this recipe is moist and sweet, perfect for breakfast, snacks and dessert.

Zucchini Cashew Bread

Adapted from a recipe by Mark Bittman

(makes one loaf)

4 tbsp. butter
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
3/4 cup milk or orange juice
1 tbsp. grated orange zest
1 egg
1 cup zucchini, peeled and grated
1/2 cup chopped cashews

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan with butter.
2. Stir together the dry ingredients. Cut the butter into bits, then use a pastry blender or your fingers to mix it into the dry ingredients until there are no large pieces.
3. Beat together the milk or juice, zest and egg. Pour into the dry ingredients, mixing just enough to moisten. Be careful not to overdo it — too much mixing will create large air pockets in the bread. Fold in the zucchini and nuts, and then pour the batter into the loaf pan.
4. Bake for about an hour or until the bread is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.

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