I like zucchini more than the average American, but I’ve always had a distaste for zucchini bread. In the summer, zucchini seems to be a word that’s uttered with horror. Someone once told me, “where we live, you have to make sure you lock your car. Otherwise, you come back and it’s full of zucchini.” Every time i’m given a loaf of zucchini bread, I can’t help feeling like someone’s trying to unload their burden on me. It doesn’t help that zucchini bread has a tendency to be oily and excessively vegetal.
This zucchini bread recipe gets a helpful addition of carrots (for color), cinnamon, and candied ginger (for zing). Instead of candied ginger, you could substitute chopped walnuts or pecans. If you (like me) hate mincing big chunks of candied ginger, you can order small pieces from vendors like Penzey’s or King Arthur Flour. I’ve also seen discounted diced candied ginger at TJ Maxx, Homegoods, and Marshalls.