Classic Zucchini Bread
Adapted from Alison Roman’s recipe in the New York Times, this is my favorite zucchini bread recipe and its been hit on the farm
Ingredients
3 ½ cups flour OR 1 ¾ cup Rainshadow Hard Red flour and 1 ¾ cup Rainshadow Soft White flour
½ cup unsalted butter
2 teaspoons cinnamon
2 teaspoons salt
1 ¼ teaspoons baking powder
1¼ teaspoons baking soda
¼ teaspoon ground nutmeg
4 eggs
¾ cup light-brown sugar
¾ cup sugar
¾ cup canola oil
1½ pounds zucchini (around 3 medium zucchini)
4 tablespoons demerara or turbinado sugar (optional)
INSTRUCTIONS
- Heat oven to 350F and line two 8×4 inch loaf pans with parchment paper.
- Melt and lightly brown butter over medium heat, around 5 – 7 minutes. Set aside.
- Using a whisk or fork blend the eggs, light-brown sugar, sugar, and canola oil in a medium bowl until smooth.
- Dump grated zucchini onto a clean dishtowel. Cover with a second dishtowel and press down with your hands. The idea is to squeeze out as much water as you can. Sometimes I use another dishtowel if there’s a lot of water coming out.
- Add the zucchini and the browned butter to the wet ingredients.
- Combine dry ingredients (baking soda, baking powder, cinnamon, salt, nutmeg, flour) in a bowl large enough to ultimately fit the wet ingredients, too.
- Form in hole in your dry ingredients and fill it with the wet ingredients. Incorporate mixture fully by folding with a spatula.
- Divide batter between your two parchment-lined pans and smooth down the top. If you have demerara or turbinado sugar handy, sprinkle it on top.
- Bake at 350F for 50 or 60 min, rotating loaves halfway through.
