Monday, June 22, 2015

Zucchini Bread, anyone?

So I was just in the middle of getting our house ready for moving and I had the very logical thought, "I should post a recipe on the blog".

So for all of you who are lucky enough to garden, and have spare zucchini around, this is absolutely the recipe you want to use for them!! This is the best Zucchini bread recipe ever. From Cooks Illustrated:



1 1/2 pounds zucchini, shredded
1 1/4 cups (8 3/4 ounces) packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (7 1/2 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) whole-wheat flour
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup walnuts, toasted and chopped (optional)
1 tablespoon granulated sugar


1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2 inch loaf pan.
2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
3. Whisk all purpose flour, whole wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar.
4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with a few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely or wire rack. Serve.

You can add all sorts of things to this bread!  Chocolate chips, pistachios, orange zest, dried fruit, etc. Go make it!

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