Rose's Baking Basics

Zucchini Bread

Makes One 8½ by 4½ by 3 inch high loaf

Oven Temperature: 350°F/175°C

Baking Time: 5 minutes for the walnuts; 55 to 65 minutes for the bread

Baking Equipment: One 8½ by 4½ inch by 2¾ inch (6 cup) loaf pan, lightly coated with baking spray with flour

The zucchini does not contribute any noticeable flavor to this quick bread—the flavor comes from the spices, brown sugar, and toasted walnuts—but the zucchini lends moistness and structure.

2 large eggs	100 grams	⅓ cup plus 1 tablespoon (94 ml)
walnut halves	50 grams	½ cup
bleached all-purpose flour	181 grams	1½ cups (lightly spooned into the cup and leveled off)
baking powder	3.3 grams	¾ teaspoon
baking soda	4.1 grams	¾ teaspoon
fine sea salt	.	¼ teaspoon
ground cinnamon	2.2 grams	1 teaspoon
ground ginger	.	½ teaspoon
340 grams/12 ounces green zucchini	227 grams, shredded	2 cups shredded, firmly packed
light brown sugar	163 grams	¾ cup, firmly packed
canola or safflower oil	108 grams	½ cup (118 ml)
pure vanilla extract	.	1 teaspoon (5 ml)

Preheat the Oven

▪ Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.

Mise en Place

▪ Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Toast and chop the walnuts: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish towel and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium fine.

▪ In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and walnuts.

▪ Shred the zucchini on the medium shredding holes of a food processor or grater (not the finest holes).

Make the Batter

1. Into the bowl of a stand mixer, weigh or measure the eggs. Add the brown sugar, oil, and vanilla. Attach the flat beater and beat on low speed for 1 minute, until blended.

2. Add the flour mixture and beat on the lowest speed just until incorporated, about 20 seconds.

3. Add the zucchini and beat for another 12 seconds, just until incorporated.

4. Scrape the batter into the prepared pan. It will be about 1¼ inches from the top.

Bake the Zucchini Bread

5. Bake for 55 to 65 minutes, or until dark brown and a wooden skewer inserted into the center comes out clean.

Cool the Zucchini Bread

6. Let the bread cool in the pan on a wire rack for 10 minutes. Run a small spatula between the sides of the pan and the bread pressing firmly against the pan, and tilt the pan to slide out the bread onto the wire rack. Cool completely top side up.

▪ If desired, serve with softened butter or cream cheese.

Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

Baking Pearl

This is a great recipe to use up leftover egg whites, as the flavors of this quick bread come primarily from the spices so the extra flavor from egg yolks would not be missed. Three large egg whites (90 grams/¼ cup plus 2 tablespoon/89 ml) can be substituted for the 2 whole eggs.

Making Zucchini Bread