Zucchini BreadOctober 5, 2009 at 1:07 PM | Posted in Baked, Bread | Leave a comment
My friend Niamh sent me an irish cookbook full of recipes for baked goods and I was immediately drawn to a gorgeous photo of a loaf of zucchini bread. I’ve baked zucchini bread for years – mainly using Betty Crocker’s recipe. While Betty’s version is consistently delicious, Rachel Allen’s is even better – and is now my go to when the craving for a quick bread hits.
Source: Bake by Rachel Allen
- 400g (14oz) flour (1-3/4 C)
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 300g (11 oz) caster sugar (1-1/3 C)
- 100g (3-1/2 oz) demerara sugar (aka turbinado sugar, sugar in the raw) (just under 1/2 C)
- 3 eggs, beaten
- 200ml (7fl oz) canola or vegetable oil (between 3/4 and 1 C)
- 2 tsp vanilla extract
- 380g (13oz) courgettes, grated w/ skins left on (aka zucchini) (1-2/3 C)
- 75g (3oz) walnuts, chopped (optional) (1/3 C)
- Preheat the oven to 300 degrees F. Spray and flour two loaf pans.
- In a large bowl, sift the flour, salt, baking soda, baking powder and spices. Add both sugars and stir well to mix.
- Add the beaten eggs, oil, vanilla and grated zucchini to the dry ingredients and mix well until combined. Add the walnuts if desired and then divide the mixture between the two prepared loaf pans.
- Bake for 1 to 1-1/4 hours or until a skewer inserted into the middle comes out clean. Allow to cool in the pan for about 20 minutes before turning out onto a wire rack. Serve on its own or toasted and buttered. (I personally love it with cream cheese.)