Zucchini Bread
By Tested and perfected in the Sur la Table kitchen
Zucchini Bread
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1 (9-inch) loaf
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 medium zucchini, finely shredded
- 1 tablespoon vanilla paste
- 1 cup sour cream
Zucchini is a variety of vegetable marrow or summer squash and is derived from the Italian word, zucca, for squash. They are tender and tasty when young, but most varieties are tasteless when large and overgrown. Zucchini is a versatile summertime vegetable that is perfect as a snack, vegetable dish or as a dessert treat. The most flavorful zucchinis are small to medium-sized; the flowers of the plant are edible and contain more potassium than bananas.
Preheat an oven to 350 degrees and position an oven rack in the center. Grease a 9-inch baking loaf with vegetable spray.
In a large mixing bowl, use a whisk to combine the flour, baking soda, baking powder, salt and spices.
In a medium bowl, use a whisk to combine the eggs with the sugar, oil, zucchini and vanilla. Using a silicone spatula, fold the flour mixture into the egg mixture until just incorporated. Stir in the sour cream.
Pour the batter into the prepared pan and bake until an inserted cake tester in the center comes out clean, about 45 to 60 minutes. If the loaf browns too quickly, cover loosely with aluminum foil. Transfer the tin to a cooling rack to cool slightly, about 10 minutes. To remove from the tin, run a knife around the edge and flip onto a board or plate. Allow to cool at room temperature before serving.
Preheat an oven to 350 degrees and position an oven rack in the center. Grease a 9-inch baking loaf with vegetable spray.
In a large mixing bowl, use a whisk to combine the flour, baking soda, baking powder, salt and spices.
In a medium bowl, use a whisk to combine the eggs with the sugar, oil, zucchini and vanilla. Using a silicone spatula, fold the flour mixture into the egg mixture until just incorporated. Stir in the sour cream.
Pour the batter into the prepared pan and bake until an inserted cake tester in the center comes out clean, about 45 to 60 minutes. If the loaf browns too quickly, cover loosely with aluminum foil. Transfer the tin to a cooling rack to cool slightly, about 10 minutes. To remove from the tin, run a knife around the edge and flip onto a board or plate. Allow to cool at room temperature before serving.