June '20 - Zucchini Bread

 
IMG_3681.jpg

Ingredients:

  • 3 cups all-purpose flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 tsp. baking powder

  • 3/4 tbsp ground cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp ground clove

  • 1 1/4 cup white sugar

  • 1 cup brown sugar

  • 3 eggs

  • 1 cup of vegetable oil

  • 3 tsp vanilla extract

  • 2-3 grated zucchinis (do not drain or remove any of the excess liquid in doing this as adding it to the batter keeps the bread extra moist)

  • 1/2-1 cup of chopped walnuts (optional)

Method:

  • Preheat oven to 325F

  • Spray (2) loaf pans with cooking spray then gently dust with flour and shake out any excess then set these aside

  • cut off the ends of your zucchinis and then with a cheese grater, grate them (skin on) into large shreds. Again do not discard any excess liquid you get in this step.

  • In a large bowl sift together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, clove.

  • In a separate large bowl beat your eggs, oil, vanilla, and sugars together until creamed. Then add the sifted ingredients to this bowl of creamed ingredients and mix well.

  • Stir in your grated zucchini (any liquid along with it) and if you are choosing to use nuts throughout then add them as well.

    NOTE: Since this recipe makes 2 loaves I usually make one with nuts and one without. If you want to follow that way then do not add your nuts just yet.

  • Pour 1/2 of your batter into one of your prepared pans and then incorporate 1/2 cup of chopped walnuts to the batter that remains in the mixing bowl before proceeding to pour that mixture into your second prepared pan.

  • Bake both loaves on the middle rack for anywhere between 40-60 mins depending on your oven. You just want to bake until you insert a toothpick in the center and it comes out clean.

  • Cool the bread in their pans for about 15mins before trying to remove them. After that, you can remove them from their pans and cool on a baking rack completely.

 
michelle bourquezucchiniComment