Update: See update in comments below.
Well, zucchini season is in full swing and I’m sure, if you’re like me, you’ve tried a ton of zucchini bread recipes, prior to this. Perhaps it’s your mom’s recipe or your grandma’s recipe that you always use because it’s what you know and love. Well kids, I’m here to share my version of zucchini bread with you today.
I’ve always enjoyed zucchini bread with it’s moist crumb and flecks of dark green zucchini peel sprinkled throughout the slices, but I’ve never been much of a fan of the oiliness that seems to overpower the zucchini flavor. It just doesn’t leave a lasting impression. So, I’ve been tinkering around in the kitchen to try and figure out if I can produce something that allows all the flavors I love, to shine through like they should. And by George, I think I’ve done it.
I’ve had loaves that were utter fails. I’ve sliced open a warm loaf, because I just.couldn’t. wait., that literally fell apart from the inside out. I’ve made loaves that sunk in the middle, loaves that were mushy, loaves that were dry, loaves that lacked flavor, etc., etc., etc., but not this time.
This…..this is the recipe I’m keepin’ in my recipe box. It’s crunchy exterior is the perfect pairing to that tender, sweet zucchini bread that awaits inside. It’s a must try.
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- 1½ tsp cinnamon
- 1 tsp salt
- 4 cups zucchini, shredded (If using frozen zucchini, drain liquid before measuring)
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- ¼ cup milk
- 6 Tbsp unsalted butter, melted
- 2 tsp vanilla
- ¾ cups toasted pecans, coarsely chopped
- Preheat oven to 375° F and lightly grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a large bowl, combine the shredded zucchini, sugars, eggs, milk, melted butter, and vanilla. Stir to combine.
- Toast the pecans in a skillet on medium-low heat for 2-3 minutes, or until you smell a nutty aroma. Remove from heat and allow to cool, slightly. Add to flour mixture.
- Pour the flour mixture into the zucchini mixture and stir just until combined. Do not over-mix!
- Pour into the prepared 9x5 inch loaf pan and place in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack. Wrap tightly or store in an air-tight container.
Recipe adapted from Baking Illustrated.