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In Season Now: Zucchini

Oh, zucchini. From the slender, delicate zucchinis of early summer to the robust, oversized ones of later days, these prosperous plants can produce many, many fruits. They are the things neighborhood legends are made of — as growers try to give away extras whenever and wherever they can.

But we mustn’t discount the venerable zucchini.

This summer squash, sometimes called courgette, is a good source of Vitamin C and other antioxidants. Low in calories, zucchini can be eaten raw or cooked using various methods. Chopped raw zucchini is a welcome addition to salads and slaws. The tube-shaped vegetable is also perfect for cutting into pasta-like shapes for zucchini noodles.

But, of course, there’s also another delightful use for zucchini: baked goods. Shredded or grated zucchini melts in this recipe for Cinnamon Zucchini Bread, creating a moist, airy bread ideal for breakfast. Toast slices and slather them with butter. Or just enjoy them cut from the loaf.

However you choose to eat it, just do … it’s a lovely treat.

Cinnamon Zucchini Bread

Yields 1 loaf

1½ cups all purpose flour

2 tsp baking powder

1½ tsp cinnamon

½ tsp nutmeg

½ tsp salt

½ cup olive oil

½ cup granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 cup freshly grated zucchini

½ tsp vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Butter and flour an 8.5-inch loaf pan. Set aside.

In a medium mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. Set aside.

In a large mixing bowl, whisk together the olive oil, granulated sugar, light brown sugar and eggs until well combined. Stir in the zucchini and vanilla extract. Add the flour mixture and fold in until just combined.

Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, until a knife inserted in the center of the loaf comes out cleanly.

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