Zucchini Bread. Updating some old classics.

July 5, 2014 § Leave a comment

I had been thinking about making an easy morning bread (i.e. Banana bread), but then thought how it’d been years since I had zucchini bread. Within a week, my mom told me she recently made her award-winning zucchini bread and a new, updated version came out in the July ATK issue. Helping my decision to try the new recipe, my mom said her standard recipe turned out way too sweet. So I thought I’d give this new one a go, further fueled by the fact Nick said defiantly he wouldn’t like it and didn’t want vegetables in his bread. I knew I’d be able to prove him wrong.

To top it off, the new ATK recipe is “healthy,” and since we’re watching what we eat (sort of), I thought it could be better in that regard too. They do a lot of cool things in this recipe, always going through lots of tests and thinking about the science. They double the amount of zucchini in a traditional recipe, which reduces the need for a lot of oil. Also, by using a mix of white and whole wheat flour, the extra moisture from all the zucchini is taken care of. The result is a delicious loaf of zucchini bread that Nick’s been happy to eat! It’s moist, flavorful and not to sweet. Perhaps could be a tad sweeter, but it’s delicious as is with a little butter or even peanut butter.

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From ATK July 2014

The Stuff

1 1/2 pounds zucchini, shredded using the large holes of a box grater
1 1/4 cups packed (8 3/4 ounces) brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (7 1/2 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) whole-wheat flour
1 tablespoon ground cinnamon (yes a tablespoon!)
1 1/4 teaspoons salt (original recipe called for 1.5 tsp)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup walnuts, toasted and chopped (optional, I didn’t use)
1 tablespoon granulated sugar

The Plan
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan (if using a 9×5 pan check for doneness about 5 minutes early).

2. Place shredded zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid–though I didn’t get this much because I used a thick towel that absorbed a bunch, but squeeze a lot!).

3. Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.

4. In a separate bowl, whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together.

5. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with the granulated sugar.

6. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes.

7. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack.

8. Eat it up!

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