Were making cake out of zucchini and calling it bread This is an extremely beautiful and delicious loaf not to mention super fast and easy to make In fact in the business this is what is referred to as a quick bread
Prep Time
35 mins
Dificult
Medium
Servings
1 hr 40 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
Whisk flour
baking powder
baking soda
cinnamon
ginger
cayenne
and nutmeg together in a mixing bowl. Reserve until needed.
Combine eggs
sugar
and vanilla in another large mixing bowl
and whisk until mixture is smooth and turns a pale yellow
about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
Pour in melted butter and stir until combined. Stir walnuts into the batter
followed by the flour mixture. Use a spatula to mix until the flour disappears.
Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean
about 50 minutes. Let cool for 10 minutes in the pan
and then turn out on to a cooling rack. Let cool completely before serving.
Chef's Notes:
If you use fine table salt for removing zucchini's excess moisture
cut in half.
You can use any nut you prefer
some people like pecans instead of walnuts. You can also add chocolate chips if you like.
