Zucchini bread
Laura in the Kitchen · ♥ 3.5K likes · 293K views · 5 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- fresh zucchini
- all-purpose flour
- regular granulated sugar
- brown sugar
- chopped walnuts
- vegetable oil
- eggs
- baking soda
- baking powder
- salt
- cinnamon
- nutmeg
- vanilla extract
- cooking spray
Preheat the oven to 350. Line an 8x4.5 inch loaf pan with parchment paper and spray with a little cooking spray.
Ingredients and pan prep
In a bowl mix the vegetable oil and both sugars, then the eggs and vanilla extract, until combined.
Zucchini from the garden
Mix in the shredded zucchini; its high water content keeps the bread moist.
Mixing the wet ingredients and zucchini
In a small bowl combine the flour with the baking soda, baking powder, salt, cinnamon and freshly grated nutmeg; mix quickly.
Toss the walnuts with a few tablespoons of the flour mixture so they spread through the batter instead of sinking.
Add the dry ingredients to the wet, then fold in the walnuts just until mixed; over-mixing activates the gluten and makes the bread dense.
Pour the batter into the pan and bake at 350 for about an hour, until a toothpick or dry spaghetti inserted in the centre comes out clean.