Zucchini bread
Food Wishes · ♥ 6.5K likes · 155.9K views · 8 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup grated zucchini
Grate the zucchini into a bowl, holding the stem end as a handle, until there are four packed cups.
- 1 tbsp kosher salt
Toss the zucchini with the kosher salt and let sit exactly 10 minutes to draw out moisture and bitterness.
- all-purpose flour
- baking powder
- baking soda
- cinnamon
- ground ginger
- cayenne
- freshly grated nutmeg
Whisk the flour, baking powder, baking soda, cinnamon, ground ginger, cayenne and nutmeg; no salt in the dry ingredients.
Dry ingredients
- 2 whole large whole eggs
- white sugar
- vanilla extract
Whisk the eggs with the sugar and vanilla about a minute until smooth, creamy and pale yellow.
- melted butter
- chopped walnuts
Squeeze the zucchini by hand, not too dry, and add it to the egg mixture; add the melted butter and mix with a spatula; stir in the walnuts.
Squeezing in the zucchini, butter and nuts
Add the dry ingredients and stir only until the flour barely disappears; do not overmix.
Folding in the flour without overmixing
- butter
Divide between two well-buttered loaf pans; shake and tap to settle and remove air pockets.
Bake in the center or upper center of a 350 degree oven about 50 minutes, until a tester comes out clean.
Cool 10 minutes in the pan, turn out onto a rack and cool completely before slicing.