USA · Flour and Confectionery Products
Zucchini Bread
Zucchini bread is an American quick bread: a sweet loaf made with grated zucchini, oil, eggs and cinnamon, leavened with baking soda and baking powder rather than yeast.
Ingredients
- zucchini400 g
- wheat flour280 g
- brown sugar150 g
- sugar100 g
- egg3 pcs
- vegetable oil160 ml
- walnuts100 g
- ground cinnamon2 tsp
- vanilla extract2 tsp
- baking soda1 tsp
- baking powder1 tsp
- nutmeg1 pinch
- salt1 pinch
Method
- 1Heat the oven to 175°C and line a 23×13 cm (9×5 in) loaf tin with baking paper. Spread the walnuts on a tray and toast them 6–7 minutes until fragrant, then chop them roughly and let them cool.
- 2Grate the zucchini on the large holes of a box grater, skin and seeds included — there is no need to peel it. If it looks very wet, let it sit in a sieve a few minutes and press lightly; if it looks ordinary, leave it as it is.
- 3Whisk the flour, ground cinnamon, nutmeg, baking soda, baking powder, and a pinch of salt together in a large bowl.
- 4In a second bowl, whisk the eggs with both sugars until smooth, then whisk in the vegetable oil and the vanilla extract until the mixture is glossy and homogeneous.
- 5Fold the grated zucchini into the wet mixture, then tip in the dry ingredients and the toasted walnuts. Fold with a spatula only until the last streaks of flour disappear — overmixing makes the loaf tough and rubbery.
- 6Scrape the batter into the tin and level the top. Bake 55–65 minutes, until a skewer pushed into the centre comes out with a few moist crumbs but no wet batter. Cover loosely with foil after 35 minutes if the top is colouring too fast.
- 7Cool in the tin 15 minutes, then turn out onto a rack and cool completely before slicing. Cutting it warm tears the crumb and makes it seem underbaked.