ZUCCHINI LOAF … a light, tender quick bread.

Every morning I check my vegetable garden.  Every morning I am rewarded with zucchini.  I  lift the large leaves to find these green treasures. I like to pick zucchini when they are very small and tender.    I wanted to make zucchini loaf, but  to take it up a notch.   I salted the zucchini to draw out the moisture.    The results –  a spectacularly light loaf, and well worth this extra step.

ZUCCHINI LOAF  (makes 2 loaves)

3  zucchinis grated (about 4 cups)

1 1/4 tsp salt

2 1/4 cups sifted unbleached all-purpose flour

2 tsp baking soda

1 tbs ground cinnamon

1/4 tsp freshly grated nutmeg

2 eggs

1 1/3 cups white sugar

l cup vegetable oil

2 1/2 tsp vanilla extract

1 1/2 cups chopped walnuts

1 cup golden raisins

Soak raisins in warm water for 30 minutes.  Drain thoroughly in a colander or strainer;  set aside.

Clean the zucchini and trim the ends. Do not peel.

Shred with a medium sized shredder.  You should have about 4 cups when finished.  Sprinkle the zucchini with l tsp of salt and place in a large bowl. Mix it with your hands to evenly distribute the salt.

Place a heavy plate on top of the zucchini and weigh down with food cans.   Allow it to sit for 20 minutes to purge itself of liquid.  Empty the zucchini into a colander and squeeze to release the juices.  Dump the grated zucchini onto a tea towel that has been folded in half, roll up and give it another good squeeze to remove even more liquid.  Set aside.

Preheat oven to 350 degrees F (175degrees C).  Grease and flour two 8 x 4 inch loaf pans and set aside.

Set aside 2 tbsp of the flour.  Sift together the remaining flour, soda , spices and remaining 1/4 tsp of salt.  Don’t be tempted to omit this step.  The sifting makes for a lighter loaf.

Beat eggs on medium speed(using the  whisk) for about 5 minutes.  Add the sugar, a little at a time and beat for a good 4 to5 minutes.  The mixture should be light in color and thick.  While beating, slowly pour in the oil.

Change to your K blade.  Add the vanilla to the eggs and then add the zucchini.  Add  the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in.  Do not over mix.

Combine the remaining 2 tbsp flour, nuts and drained raisins in a small bowl, mix  together to coat.  Fold into the batter.  Pour into the prepared pans.

Bake at 350 degrees f (175 c) for about l hour or until a toothpick comes out clean.  Remove to a rack to cool for ten minutes.  Remove from pans and cool on a rack completely.

ZUCCHINI LOAF ... a light, tender quick bread.
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: 2 loaves
I wanted to make zucchini loaf, but to take it up a notch. I salted the zucchini to draw out the moisture. The results - a spectacularly light loaf, and well worth this extra step.
Ingredients
  • 3 zucchinis grated (about 4 cups)
  • 1¼ tsp salt
  • 2¼ cups sifted unbleached all-purpose flour
  • 2 tsp baking soda
  • 1 tbs ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 2 eggs
  • 1⅓ cups white sugar
  • l cup vegetable oil
  • 2½ tsp vanilla extract
  • 1½ cups chopped walnuts
  • 1 cup golden raisins
Instructions
  1. Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
  2. Clean the zucchini and trim the ends. Do not peel.
  3. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with l tsp of salt and place in a large bowl. Mix it with your hands to evenly distribute the salt.
  4. Place a heavy plate on top of the zucchini and weigh down with food cans. Allow it to sit for 20 minutes to purge itself of liquid. Empty the zucchini into a colander and squeeze to release the juices. Dump the grated zucchini onto a tea towel that has been folded in half, roll up and give it another good squeeze to remove even more liquid. Set aside.
  5. Preheat oven to 350 degrees F (175degrees C). Grease and flour two 8 x 4 inch loaf pans and set aside.
  6. Set aside 2 tbsp of the flour. Sift together the remaining flour, soda , spices and remaining ¼ tsp of salt. Don't be tempted to omit this step. The sifting makes for a lighter loaf.
  7. Beat eggs on medium speed(using the whisk) for about 5 minutes. Add the sugar, a little at a time and beat for a good 4 to5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
  8. Change to your K blade. Add the vanilla to the eggs and then add the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not over mix.
  9. Combine the remaining 2 tbsp flour, nuts and drained raisins in a small bowl, mix together to coat. Fold into the batter. Pour into the prepared pans.
  10. Bake at 350 degrees f (175 c) for about l hour or until a toothpick comes out clean. Remove to a rack to cool for ten minutes. Remove from pans and cool on a rack completely.

Dust with a little powdered sugar if desired.    Make yourself a cup of Earl Gray Tea and enjoy.   You deserve it.

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