Zucchini Bread for Christmas
This has been a favorite in our house for many years. At Christmas I add the candied fruit but leave it out during the rest of the year.
This has been a favorite in our house for many years. At Christmas I add the candied fruit but leave it out during the rest of the year.
- Carbohydrate 26.9029984727079 g
- Cholesterol 17.44875 mg
- Fat 29.9529989475593 g
- Fiber 0.947458396142161 g
- Protein 2.64916269572469 g
- Saturated Fat 3.87377301825692 g
- Serving Size 1 1 Serving (81g)
- Sodium 2056.20015730841 mg
- Sugar 25.9555400765658 g
- Trans Fat 1.52660712998996 g
- Calories 381 calories
Step-by-step
- Heat oven at 325 F.
- Cream together first four ingredients.
- Sift together all of the remainder of the ingredients except for zucchini;
- Mix egg mixture and flour mixture together; add zuchini to complete mixture then add walnuts and candied fruit.
- Pour mixture into 2 loaf pans.
- Bake at 325 F for one hour
Bakers frequently pull quick breads too early because the surface browns before the interior sets. Precision matters when baking dense batters filled with moisture-heavy vegetables.
- Shred the zucchini on the large holes of a box grater and squeeze out excess moisture in a clean kitchen towel to prevent soggy crumb formation.
- Insert a wooden skewer into the deepest center of the loaf; it must emerge clean or with a few moist crumbs attached, but no wet batter.
- Bake at 325 degrees Fahrenheit for one full hour in standard greased loaf pans.
- Divide ingredient quantities in half if you only require a single loaf instead of the standard yield of two.
- Store wrapped tightly at room temperature for up to three days or freeze slices individually for longer preservation.
Cool the loaves completely on a wire rack before slicing to allow the crumb structure to set properly. Proper resting prevents crumbling and preserves moisture distribution throughout each slice.
