Wednesday, August 13, 2014

my summer love (recipe: zucchini bread)

I love when I find a recipe and fall completely in love with it.  This is how I feel about the Zucchini Bread from this summer's issue of Cook's Illustrated.  It is light, moist, springy and delectably delicious.  I've made it several times this summer, taking advantage of summer's bounty.  It has been my dessert, a butter slathered afternoon snack, an accompaniment to my morning tea, and may or may not have met my lips in the midnight hour.  I hope you find yourself making this lovely loaf before summer ends and maybe it will become your Summer Love as well.

Zucchini Bread
yield:  one loaf

1 1/2 pounds zucchini, shredded
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup pecans, toasted and chopped
1 tablespoon granulated sugar
  1. Adjust oven rack to middle position and heat oven to 325 degrees.  Grease 8 1/2 by 4 1/2-inch loaf pan.
  2. Place zucchini in center of dish towel or layered cheese cloth.  Gather ends together and twist tightly to drain as much liquid as possible discarding liquid .  Whisk brown sugar, oil eggs, and vanilla together in medium bowl.  Fold in zucchini.
  3. Whisk flours, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl.  Fold in zucchini mixture until just incorporated.  Fold in pecans, if using.  Pour batter into prepared pan and sprinkle with granulated sugar.
  4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with a few moist crumbs attached, 65 to 75 minutes.  Let bread cool in pan on wire rack for 30 minutes.  Remove bread from pan and let cool completely on wire rack.  Serve.
source:  Cook's Illustrated No. 129

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