I started making breads on Sundays. Not “real” breads like sourdough or pumpernickel, but quick breads like banana and zucchini. I like having something to snack on that is not a store bought granola bar, but not quite a homemade cookie. Now that I have started this trend, it is going to be hard to stop. Especially since I came across the most addicting zucchini bread recipe, ever.
I love when I go to make a recipe and I have to get creative since I do not have exactly what it calls for. So with this recipe I used canola oil over vegetable, raw turbinado sugar over brown sugar, and pecans instead of walnuts–the results turned out perfectly. And with a few other minor editorial changes this recipe is just awesome. The bread is nutty, rich, and has an-almost-liqueur-tasting finish. I seriously have a zucchini problem.
adapted from: Martha Stewart’s “Blueprint” (favorite of chef Scott Fratangelo from Spigolo)
makes 2 loaves
2 cups zucchini – grated (2 medium zucchinis)
1 cup sugar
1 cup raw turbinado sugar
1 cup canola oil
1 tsp vanilla extract
3 cups flour
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1 cup pecans – chopped
Preheat oven to 350F. Mix zucchini with sugars, oil, eggs, and vanilla. In a separate bowl combine the flour, salt, baking powder, baking soda, and cinnamon–use a fork to mix. Using a stand mixer or a hand held mixer to combine the wet and dry ingredients. Add the nuts.
Prepare 2, 4 1/2-by-8 1/2-inch loaf pans with butter (use a small amount to coat the sides). Pour half of the mixture into each pan. Place the pans in the oven (top rack) and cook for 1 hour or until a toothpick comes out clean.
Let cool for 10 mins and then remove the bread from the pans and let it cool for one hour on a cooling rack.