I’m preparing for the abundance of autumn squash on the horizon by perfecting my zucchini bread recipe. I can’t help but love a fresh baked loaf of sweet bread, or any bread for that matter. Now add in some garden grown zucchini and a few handfuls of walnuts, and that bread is irresistible.
The trick to making good zucchini bread is squeezing out the excess water from the grated zucchini. Otherwise your loaf will move beyond moist and into the soggy territory. I also do not peel the zucchini prior to shredding it, as the skins of the squash give the bread delightful green flecks that make the loaf as beautiful as it is delicious.
Ingredients:
- 3 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ tablespoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground clove
- ½ cup room temperature butter, cut into small cubes
- 1 cup brown sugar
- 1 cup white sugar
- 3 teaspoons vanilla extract
- 1 ½ cup chopped walnuts
- 2 ½ cups grated zucchini
1.Preheat oven to 325℉. Grate the zucchini, squeeze out the excess water with a paper towel, drain, set aside. Grease and flour two 8 x 5 loaf pans and set aside.
2.With a fork, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove in a medium bowl until fully combined.
3.Cream the butter and sugars, then add the vanilla extract and oil, mix then add the eggs one at a time, mixing after each addition. Beat until fully incorporated.
4.Add the dry ingredients to the wet ingredients in two separate additions. Be careful not to overmix. The batter will be thick.
5.Separate the batter into the two prepared pans. Bake for 50-60 minutes. A toothpick inserted into the center should come out clean when the loaves are finished.
6.Cool on cooling rack for at least 20 minutes before serving.