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new and improved

On September 16, 2009, when this blog was one-month-old, I posted a recipe for Zucchini Nut Bread. Today I’m posting an updated version. There were three large zucchini in the market box I purchased a week ago. I haven’t been inspired to use them until now. I found a recipe from the website Kitchn which used a few techniques I wanted to try on quick bread.

A quick note before I continue. I doubled the recipe, so the instructions tell you that the recipe makes four mini loaves but you’ll see that I end up with eight. That is why.

The first technique was to squeeze the moisture out of the grated zucchini. This is not a new technique, I’ve used it before, for example in this Zucchini Crostini recipe. I’d never thought to use the technique for a quick bread, but it makes perfect sense. It results in a lighter, less dense, less heavy bread. Below is a photo of how much liquid I removed, plus what was left in the wet towel.

Next, was the idea of replacing the usual cinnamon in zucchini bread with lemon zest. Less wintery, more spring and summery. You had me at Lemon!

Lastly, lay the bread on its side when cooling. The thought here is that the bottom of the loaf is the hottest part, so exposing it to more air (instead of trapping that heat between the rack and the counter -creating an unwanted steaming action) helps prevent the bottom of the loaf from becoming soggy. Brilliant! And it works!

If you look closely at the photo above, you’ll see that I cooled one loaf with the bottom on the rack. It’s true, the bottom crust was not as crisp as on the others. This recipe is a winner all around. Oh and that Zucchini Crostini is a keeper too. Be sure to bookmark them both for when you have a plethora of zucchini this summer.

Zucchini Bread

  • Cooking spray
  • 1 pound zucchini (about 2 medium)
  • 3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons lemon zest
  • 1/4 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts or 1 cup chocolate chips (or 1/2 cup of each)

Arrange a rack in the middle of the oven and preheat oven to 350 degrees. Coat 2 (8×4-inch) loaf pans or 4 (6×3.5-inch) mini loaf pans with cooking spray.

Trim the ends from the zucchinis and grate them on the large holes of a box grater. You should end up with about 3 cups of shredded zucchini.

Place the grated zucchini in a clean kitchen towel. Gather up the sides and twist & squeeze to press out as much moisture from the zucchini as possible.

Place the flour, baking powder, lemon zest, nutmeg, and salt in a large bowl and whisk to combine; set aside.

Place the eggs, both sugars, olive oil, and vanilla in a medium bowl and whisk to combine.

Add the zucchini and the nuts and/or chocolate chips to the flour mixture and stir to combine until all the zucchini is coated with flour.

Add the egg mixture to the flour mixture and gently stir and fold just until no flour is visible. Divide the batter between the prepared pans.

Bake until a toothpick inserted in the middle comes out clean and the loaves are golden-brown, about 45 to 50 minutes for regular loaf pans and about 35 to 40 minutes for mini loaf pans.

Place pans on a rack and cool in the pans for 10 minutes, then turn the loaves out onto the wire rack, turn the loaves on their sides and cool completely.

Loaves will keep wrapped airtight for 4 to 6 days. They can also be wrapped in plastic and then in foil and frozen for up to 3 months. Thaw in the refrigerator overnight or in a warm oven, directly on the rack, for about 20 minutes.

Makes 2 loaves or 4 mini loaves


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2 comments

1 Betsy { 04.08.20 at 6:59 AM }

Do you deliver? ?it would be yummy with my coffee right now.
Love your blog. Thank You

2 Linda Hopkins { 04.08.20 at 9:36 AM }

Betsy, I did deliver a couple of loaves to my dad this morning. 🙂 Thank you for being a loyal follower! xoxo

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