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Zucchini Bread

Discussion in 'Cooking' started by bewildered, Jul 25, 2019.

  1. bewildered

    bewildered
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    The zucchini are rolling in, so I thought it was time to try a recipe for some bread. I had never had it before I moved out here and someone gifted us with a loaf. It's like banana nut bread, but not as sweet.

    Share your recipe if you have a good one! This is a solid starter recipe that created 2 tasty loaves but I am sure there is a better recipe out there. Here is the link of the recipe I used, with my changes listed here.

    Makes 2 dense loaves
    • 4 cups grated fresh zucchini, liquid squeezed out
    • 2 teaspoons ghee for greasing the pans
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 heaping teaspoon cream de tartar
    • 4 teaspoons cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1 1/3 cup sugar
    • 2 large eggs, beaten
    • 4 teaspoons vanilla extract
    • 1/2 teaspoon kosher salt
    • heaping 3/4 cup ghee
    • 1 1/4 cup chopped walnuts

    Drain zucchini of excess moisture: Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. Squeeze moisture out by hand.
    Prep the oven and pans: Preheat the oven to 350°F (175°C). Line pans with parchment paper, butter the paper, sprinkle with flour
    Combine the dry ingredients: In a large bowl, vigorously whisk together the flour, cream de tartar, baking powder, cinnamon, ginger, salt, ground nutmeg, walnuts.
    Whisk the wet ingredients: In another large bowl, whisk together the sugar, eggs, vanilla extract, ghee. Stir in the drained grated zucchini.
    Add dry ingredients to wet: Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation.
    Bake the bread: Divide the batter equally between the loaf pans. Bake for 56 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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    If I keep forgetting about the zucchini, there might be a lot of zucchini bread in our future...

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    #1 bewildered, Jul 25, 2019
    Last edited: Jul 25, 2019
  2. walt

    walt
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    I love zucchini bread, it's the only reason I grow it.

    My wife puts chocolate chips in her recipe, makes it that much better.
     
  3. Trickysista

    Trickysista
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    I made awesome pineapple zucchini muffins once...I'll have to see if I can find the receipe.

    I second putting chocolate chips in the bread. For sure.
     
  4. bewildered

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    @Trickysista sent me the recipe she used: https://www.allrecipes.com/recipe/40181/pineapple-zucchini-muffins/

    And of course I have to fiddle with the recipe. Because that's how I do.

    I tried to follow the spirit of the recipe. It was scaled up due to how much zucchini I shredded and ended up making 24 regular sized muffins and 2 loaves.

    I had 5cups of shredded zucchini once I squeezed out of the extra liquid, and with that I used ~6.5cups of flour, 9 duck eggs (they are currently +/- about 50grams an egg, so just under a Grade A large, but richer than a chicken egg), 1.5cups semi sweet chocolate chips, about 3/4c crushed walnuts. Still just 1 20oz can of pineapple. The sugar was scaled back to 2c for the whole recipe. I made a streusel topping which was used on half the muffins and both loaves. *Edit* and just remembered that I subbed the vegetable oil with unrefined coconut oil.

    DE. LICH. CIOUS.

    I don't like the M word, but this bread was seriously moist, dense, and tender. I wonder how much the duck eggs contributed to that.

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