2 posts tagged “bread”
Originally published at caitlin childs (dot) com. You can comment here or there.
Most zucchini bread recipes are heavy on the sugar and oil, and taste a lot more like zucchini cake than bread. This recipe comes from the King Arthur Flour Whole Grain Baking cookbook and is much more like a traditional bread recipe. The flavor is complex and delicious and the consistency is dense and bready. Perfect for eating plain or spreading with your favorite butter, jam, or cream cheese.
2 cups whole wheat flour
1 cup unbleached white flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup milk
1/4 cup vegetable oil
1-1/2 cups grated zucchini
1/2 cup chopped walnuts (optional)
1 tablespoon lemon zest
Preheat oven to 350ºF. Lightly grease a 9"x5" loaf pan. In a medium bowl mix together dry ingredients: flours, sugar, baking soda, salt, and nutmeg. In a larger bowl or mixing bowl whisk the eggs milk and oil together. Stir in the dry ingredients until uniformly mixed then add the zucchini, walnuts, and lemon zest.
Bake for one hour, check the center with a toothpick, if it comes out clean
your bread is done, if not bake for a few more minutes and re-test. Let bread cool in pan for 15 minutes then run a knife around the edges and remove from pan to cool on a wire rack.
As a child, I always refused to eat zucchini bread just on principle. I never liked plain zucchinis so why on earth would I like them in bread form? It was only a few years ago that I realized that zucchini bread is actually much more like zucchini cake than anything else! I have missed out on years of zucchini bread eating and have been making something of an effort to make up for this sad deficit ever since.
A note on this recipe: while it calls for eggs, I have found that using egg substitute works just as well should you want a vegan bread.
3 eggs
2 cups sugar
1 cup oil
3 teaspoons vanilla
2 cups grated zucchini (about 1 large zucchini)
1 cup chopped nuts (optional)
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 cups flour
1/2 teaspoon cinnamon
Mix eggs, oil, and sugar. Sift in dry ingredients. Add vanilla and zucchini. "Fold in" nuts.
In oiled loaf pans bake 1 hour at 350°. Test with a knife before removing from oven.
