One dry, long, hot summer has meant a good crop of zucchini, which often in the PNW doesn’t happen so good. So what to make with it? You gotta make zucchini bread at least once a year!
Cherry Zucchini Bread
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp fine sea salt
- ¼ tsp ground nutmeg
- 2 Tbsp ground flaxseed meal
- 6 Tbsp warm water
- 1 1/3 cups granulated sugar
- ¾ cup oil (a neutral one such as sunflower or a mix with avocado)
- 2 tsp pure vanilla extract
- 4 cusp grated zucchini
- 1 cup Dried Cherries
Preheat oven to 350°, lightly oil 2 9×5 metal bread pans.
Put grated zucchini in a fine mesh sieve over a bowl, let drain (press on it gently to help more water out).
Whisk flour through nutmeg together in a small mixing bowl, set aside.
In a large bowl whisk together the flaxseed meal and water, let rest for a few minutes. Whisk in sugar, oil, and vanilla until smooth.
Stir in the zucchini.
Add flour mixture to wet, stirring until just combined. Fold in cherries.
Divide batter between bread pans, smoothing out.
Bake for 50 minutes, or until golden and a knife comes out clean in the center.
Let rest until cool, then loosen the edges, flip out onto a cooling rack. Let cool completely before cutting with a serrated knife.
Makes two loaves. If desired, slice loaves, then wrap for freezing.