Simply Perfect Zucchini Bread is a great way to use up a bumper crop of fresh zucchini - the bread is moist, delicious and simply perfect.
Course Snack
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8
Calories 200kcal
Author America's Test Kitchen
Ingredients
1 1/2lbsfresh zucchini shredded and drained
1 1/4cupslight brown sugar
1/4cupvegetable oil
2largeeggs
1tspvanilla extract
1 1/2cupsbread flour
1/2cupwhole wheat flour
1tbspground cinnamon
1tspsalt
1tspbaking powder
1tspbaking soda
3/4cupground nutsI used a combo of walnut and macadamia
2tbsppineapple sageground together with the nuts, optional
1tbspsanding sugar
Instructions
Preheat oven to 325 degrees. Spray a 9x5 bread pan with cooking spray and set aside.
Place the shredded zucchini in a large mesh strainer and press on it thoroughly. Press as much liquid out of the zucchini as you can.
In a large bowl, whisk together the brown sugar, oil, eggs and vanilla. Fold in the drained zucchini, ground nuts and sage (if using).
In a separate bowl, whisk together the flours, cinnamon, salt, baking soda and baking powder.
Stir the flour mixture into the sugar and zucchini mixture until well combined.
Pour the bread batter into the pan. Sprinkle the top of the loaf with the tablespoon of sanding sugar.
Bake the loaf for 60 - 70 minutes or until loaf springs back when lightly touched and/or a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool for about 15 minutes in the pan. Remove to a cooling rack and allow to cool completely before slicing and serving.