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

  1. Heat oven to 350F and line two 8×4 inch loaf pans with parchment paper.
  2. Melt and lightly brown butter over medium heat, around 5 – 7 minutes. Set aside.
  3. Using a whisk or fork blend the eggs, light-brown sugar, sugar, and canola oil in a medium bowl until smooth.
  4. 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.
  5. Add the zucchini and the browned butter to the wet ingredients.
  6. Combine dry ingredients (baking soda, baking powder, cinnamon, salt, nutmeg, flour) in a bowl large enough to ultimately fit the wet ingredients, too.
  7. Form in hole in your dry ingredients and fill it with the wet ingredients. Incorporate mixture fully by folding with a spatula.
  8. 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.
  9. Bake at 350F for 50 or 60 min, rotating loaves halfway through.