Spice Up Your LifePosted: August 8, 2011
Remember those zucchinis I got from the farmer’s market a few days ago? Rather than let them go to waste, I decided to turn them into something else.
But what to do? What. To. Do. That’s what I thought to myself.
Then I glanced over at this new Pyrex loaf pan my mom sent me a few weeks ago. (Thanks again, Mom!)
Hmm. Maybe some bread. Maybe some … zucchini bread?
It’s been such a long time since I’ve had zucchini bread. So long in fact, that I was sure I didn’t like it. Always been a huge fan of banana bread. But zucchini bread? I don’t know about this. That’s also what I thought to myself.
Well, I was totally wrong. That’s what I’m saying to you.
– ¼ cup of unsalted butter, room temperature + more for greasing pan
– ¼ cup of vegetable oil
– ½ cup of brown sugar
– ½ cup of sugar
– 1½ cup of flour
– 1 teaspoon of cinnamon
– Pinch of nutmeg
– ½ teaspoon of baking soda
– 1 teaspoon of baking powder
– ½ teaspoon of salt
– 1 egg
– 1¾ cup of shredded zucchini
– ½ teaspoon of lemon zest
– 2 tablespoons of finely grated walnuts
– 8 ½” x 4 ½” x 2 ½” loaf pan
Heat your oven to 350º.
You can use a box grater to shred the zucchini, but if your food processor has a shredding blade (like mine) it’ll be much easier. I also used that amazing (and amazingly sharp) blade to finely grate the walnuts.
Grease the loaf pan with butter and set aside.
In a medium bowl, stir together the flour, spices, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, beat the butter, oil and sugars until smooth. Add the egg and mix until well incorporated. Add the flour mixture a little at time and mix until the batter is smooth.
Drain a little liquid from the shredded zucchini. Fold the zucchini, walnuts and lemon zest into the batter with a spoon.
Pour the batter into the prepared pan and bake for 55 to 60 minutes until golden brown. A toothpick inserted in the center should come out clean.
Let the bread cool for about 10 minutes on a wire rack. Slice, top with butter, jelly, what-have-you, and eat.
The original recipe called for 1 cup of brown sugar, but at the last minute I realized I didn’t have enough. So rather than run to the store, I used ½ cup of brown sugar and ½ cup of regular white sugar. Luckily, the finished bread had the right amount of sweetness. I normally don’t like nuts in bread, but since I finely grated the walnuts in my food processor I didn’t have to deal with huge chunks.
I slathered my slice with margarine when it was still a tad warm. It was so flavorful and spicy, but not in a spicy-hot kind of way. More like a spicy cinnamon kind of way, much like a carrot cake. I love the way there are little green and yellow specks throughout the bread, too.
So, I guess I forgot how much I really like zucchini bread. I’m glad I remembered. And that I’m telling you.