This photo is courtesy of America’s Test Kitchen -Cook’s Illustrated. My bread turned out slightly under-cooked and wasn’t as presentable as I normally like so I’ll just use a stock photo until I can re-make it again. It’s very delicious bread. I never knew zucchini could work so well into a dessert type bread! I cooked it for the full time and even followed the directions for the toothpick coming out with just a few crumbs attached, but it tricked me. So later, I had to cut it into slices and re-bake on a baking sheet, which helped. I think the problem was I could only twist and drain so much moisture out of the shredded zucchini. Next time I will use an orange squeezer to get more moisture out. My 8 year old loved it – but then again, it is more desserty vs. a hard sell. Enjoy!
- 1 1/2 lbs. zucchini shredded
- 1 1/4 cups packed (8 3/4 oz.) brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/2 cups (7 1/2 oz.) all-purpose flour
- 1/2 cup (2 3/4 oz.) whole-wheat flour
- 1 T. ground cinnamon**
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 2/3 cup walnuts (toasted and chopped), optional
- 1 T. granulated sugar
- Chocolate chips are a great addition (optional)**
**Known IC irritants, tread carefully! You can make this IC safe by omitting the cinnamon and choc. chips.
- Adjust oven rack to middle position and heat oven to 325* F.
- Grease 8 1/2 x 4 1/2″ loaf pan.
- Shred zucchini with either the large holes of a box grated (or use your food processor shredding disc like I did.)
- Place shredded zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). This method didn’t work well for me, next time I will use an orange squeezer (click here) to remove even more liquid from the zucchini.
- Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
- Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl.
- Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Fold in chocolate chips, if using.
- Pour batter into prepared pan and sprinkle with granulated sugar; it makes a nice crust.
- Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached – 65-75 minutes.
- Let bread cool in pan on wire rack for 30 minutes.
- Remove bread from pan and let cool completely on wire rack, serve.