Zucchini Bread
Zucchini Bread
To a large mixing bowl, add:
1 1/2 cup flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 cup sugar
Sift together. Then add in:
1 cup zucchini, finely shredded
1/4 cup oil
1 egg
Mix together well.
Let rest 5 minutes.
Stir in:
1/2 cup semisweet chocolate chips
Pour into 2 greased bread pans. Bake at 350F for 50-60 minutes.
Remove from pan and let cool 5 minutes before serving.
Brenda’s tips:
Standard bread pans are about 8"x4"x2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12"x4"x2.5" with a volume of ~6 cups. Therefore for this recipe, Brenda only uses one bread pan.
If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.
It's best to butter and flour the pans for quick breads. Brenda's prefers to use the baking style non-stick cooking spray as it does both the butter and the flour steps.
Most of the liquid in zucchini bread comes from the zucchini and is released from the shredded zucchini as it is stirred together with the dry ingredients. The 5 minute rest period allows the majority of liquid to be released (and stirred into the bread) to enhance the final texture of the bread.
Precision when measuring the shredded zucchini is not necessary. If it’s a little over or under a cup, the bread will still be delicious with a great texture.
Peal the zucchini to remove all vestiges of green if sharing with anti-veggie eaters. If using a super giant zucchini, spoon out the seeds before grating as the mature seeds will adversely affect the final texture.
Window to B’s Kitchen…
