Zucchini bread
Preppy Kitchen · ♥ 4.9K likes · 200.9K views · 7 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g walnuts
- ½ cup chocolate chips
Coarsely chop the walnuts; toast them first for extra flavour and crunch if you like.
- 390 g grated zucchini
Grate the zucchini and measure out 390 g; too much makes the bread watery.
- 360 g all-purpose flour
- 1 tsp salt
- 2 tsp cinnamon
- ¼ tsp ginger, allspice or cardamom
- 1 tsp baking soda
- 1 tsp baking powder
Whisk the flour, salt, cinnamon, baking soda and baking powder in a large bowl.
- 3 whole large eggs
- 220 g brown sugar
- 100 g granulated sugar
In a medium bowl mix the eggs with the brown and granulated sugars until smooth and lightened, about 30 seconds by hand.
Storing the bread
- 1 cup vegetable oil
- 4 tsp vanilla
Whisk in the oil and the vanilla, then fold in the grated zucchini with a spatula.
Fold the wet into the dry until almost combined, with a few streaks of flour still showing, then fold in the walnuts.
- baking spray
Grease the two loaf pans, divide the batter equally and sprinkle demerara sugar over the top.
- demerara sugar
Bake at 350F for 55 to 60 minutes, until the centers are set. As muffins the same batter bakes 15 to 20 minutes.
Cool in the pan five to 10 minutes, then invert onto a wire rack to cool completely before slicing.