I wasn’t looking for another zucchini bread recipe. Goodness knows we baked the heck out of zucchini and banana for the last 16 months. But as I was scanning this recipe, it just seemed to come together in my mind. Plus the idea of using whole wheat instead of all-purpose would maybe make my wife forget the last time I misinterpreted the “do what you want” message. Enjoy this great bread and I did stick with the original recipe except for the addition of some toasted almonds on top (oh come on now, it’s a recipe for goodness sakes!). 

Let’s start this preamble with “no mixer required” baking. Flexibility galore with the ingredients – well more so the flavorings as always, in this recipe as you will see from my comments in the “suggestions” section. It is a nice tasting bread, it doesn’t taste like a potato sack as some whole wheat recipes tend to taste like – if you know what I mean. Not too sweet and can only improve in sweetness and texture with other additions. But honestly, I would have it with a tab of butter for breakfast or just plain.

The idea of processing up the softened currants (the original recipe called for raisins, but I prefer currants) with the clementine – like West Indian fruitcake, lends such richness (I know, we are talking about whole wheat right?!) to the bread. It also distributes the fruit mash more evenly and that means consistent taste in every bite. This isn’t a pandemic baking need, it is just good eating! 

And finally, there is talk of loosening restrictions – great news, but let’s not let down our guard – please! We’ve lost loved ones, relatives and friends not to mention so much time! So please, get vaccinated, wear a mask, wash your hands and above all, stay safe! As always – enjoy!

Ingredients
1/2 cup vegetable oil
11 oz grated zucchini – grated on the large holes of a box grater
1/4 cup currants, covered with warm water and microwaved for 30 seconds
1 clementine, coarsely chopped, peel left on
2 cups whole-wheat flour
2 tsps ground ginger
1 1/4 tsps baking powder
1/2 tsp baking soda
1/2 tsp fine sea or table salt
2 large eggs, at room temperature
1/2 cup honey or maple syrup – I used maple syrup
1 tsp vanilla extract
Coarse sugar for sprinkling – I used coarse sugar (optional) 
2-3 tbsp slivered almonds for the top (optional)

Directions
Position a rack in the middle of the oven and preheat to 375f
Grease and line with parchment a 9” x 5” loaf pan, leave an overhang to easily remove from the pan after baking – set aside
Place the currants in a small microwave safe bowl, cover with tap water and microwave the currants for 30 seconds – set aside
Squeeze the grated zucchini in a tea towel getting out as much liquid as possible – when you think you are done, just give it another squeeze
Pour off all but a tiny amount of water from the soaked raisins and combine them with the clementine pieces in a small food processor – pulse until a smooth mixture – not necessarily a paste, but an evenly smooth texture
In a medium bowl, whisk together the flour, ginger, baking powder, baking soda and salt
In a separate large bowl, whisk together the eggs, 1/2 cup oil, maple syrup and vanilla until thoroughly combined
Whisk in the currant and clementine puree and then mix in the squeezed zucchini 
Add the flour mixture to the egg mixture and stir together with a flexible spatula until thoroughly combined
Scrape the batter into the loaf pan and smooth the top
Sprinkle with a little sugar and some almond slivers, if using
Bake for 45 minutes and check on the bread – it won’t be ready but see if it is darkening too much, if it is cover lightly with a piece of foil or parchment
Bake for an additional 10 to 15 minutes, or until a tester inserted in the center comes out mostly clean, a few moist crumbs attached – remember please, depending on the size of the clementine, the water left with the currants, the size of your loaf tin, times will vary,  these loaves can take up to 70 minutes (see my banana bread recipe on the site)
Transfer the pan to a wire rack and let cool – loosen the edges with a butter knife
When cool enough to handle, using the parchment overhangs, lift the bread out of the tin and cool completely before devouring

Suggestions and/or changes
Add chopped dried dates, apricots, barberries etc. to the batter
Puree only half the quantity of fruit, leave the rest in bigger pieces
Add more than one dried fruit to the mixture
Add any fruit – apples, pears, peaches etc or berries to the batter before baking
Use green and yellow zucchini to provide some color to your bread
Use maple syrup instead of honey – same quantity
Add some sliced almonds, walnuts or pecans to the batter
Sprinkle citrus sugar on top before baking
I could go on, but you can come with some other stuff – chocolate chips – just saying!!