Recipe from Martha Stewart Everyday FoodsHusband-Tested in Alice Wootton's Kitchen
Makes one loaf
If you're wondering what to do with all that zucchini from this summer, here's a quick bread recipe that will make your house smell divine as it's baking! This bread would make a thoughtful gift for the holidays. You can find the spices in the bulk spice section of the If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven. If it's too hot to bake now, just shred the zucchini and put it in freezer bags for the freezer. When you're ready to make the bread, just thaw the zucchini in the fridge the night before.
Nonstick cooking spray
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
If you're wondering what to do with all that zucchini from this summer, here's a quick bread recipe that will make your house smell divine as it's baking! This bread would make a thoughtful gift for the holidays. You can find the spices in the bulk spice section of the If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven. If it's too hot to bake now, just shred the zucchini and put it in freezer bags for the freezer. When you're ready to make the bread, just thaw the zucchini in the fridge the night before.
Nonstick cooking spray
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
2 comments:
How do you freeze your zukes in the summer?
jk
Because I was freezing the zucchini for making quick bread, I just ran the zukes through the shredding blade of my food processor. (You could also do this by hand with a box grater.) After that, I put the shredded zukes in freezer bags in the quantities I needed for the recipe and labeled the bags.
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