A long hot summer with just the right amount of rain will create a situation of disastrous consequences—too much zucchini in the garden. Zucchini is prolific. You and your family can eat it every night. You can leave bags of zucchini at the front doors of all your neighbors. You can give it away to strangers. But the plants relentlessly continue to produce more and more. At a certain point in midsummer, you will notice your neighbors crossing to the other side of the street when they see you, and the postman conspicuously looking the other way as he deposits your mail. So, when you have too much zucchini in your garden, make a few loaves of this homestyle quickbread. No one can turn away from freshly baked bread.

　　

Ingredients

makes two 8 x 5 x 3-inch loaves

　　1 cup canola oil, plus more for the pans

　　3 cups all-purpose flour

　　3/4 cup sugar

　　1 teaspoon fine sea salt

　　1 teaspoon baking powder

　　1 teaspoon baking soda

　　1/2 teaspoon ground cinnamon

　　3 large eggs, lightly beaten

　　1 tablespoon pure vanilla extract

　　4 zucchini, peeled and grated (about 2 cups)

　　1 cup chopped pecans

　　

Step 1

Preheat the oven to 350°F. Brush two 8 x 5 x 3-inch loaf pans with oil.

　　

Step 2

In a bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon. Combine the 1 cup of oil, eggs, and vanilla extract in a large liquid measuring cup.

　　

Step 3

Add the oil mixture to the dry ingredients, stirring until just combined. Add the zucchini and pecans and stir until combined. Divide the batter equally between the prepared pans.

　　

Step 4

Bake until golden brown, about 1 hour. Transfer to a rack to cool slightly. Store in an airtight container for up to 3 days.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.