Zucchini Bread
Zucchini bread is one of my favorite quick breads. Around this time of year, the zucchini is starting to look pretty awesome, so I usually stock the freezer. To prepare zucchini for bread, clean it well, and peel it. Shred the flesh, and package in freezer bags in 2 cup portions.
Zucchini bread is one of my favorite quick breads. Around this time of year, the zucchini is starting to look pretty awesome, so I usually stock the freezer. To prepare zucchini for bread, clean it well, and peel it. Shred the flesh, and package in freezer bags in 2 cup portions.
- Carbohydrate 12.9446330062245 g
- Cholesterol 152.556944444375 mg
- Fat 13.3121413750793 g
- Fiber 0.887149006068907 g
- Protein 6.09586694817148 g
- Saturated Fat 6.19645229529123 g
- Serving Size 1 1 Serving (74g)
- Sodium 100.138203540334 mg
- Sugar 12.0574840001556 g
- Trans Fat 1.1950428410398 g
- Calories 195 calories
Step-by-step
- Preheat oven to 325 degrees.
- In a small bowl, combine 1/4 c sugar and 1 t cinnamon.
- Grease loaf pans and coat with cinnamon-sugar mixture. Set aside.
- In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla. Add dry ingredients.
- Divide batter evenly between 2 loaf pans. Sprinkle the top with remaining cinnamon-sugar mixture. Bake for 1 hour.
- For muffins: Line muffin tins with paper liners instead of greasing and sugaring the pan. Fill muffin tins 2/3 full. Sprinkle the top of each muffin with about 1 t cinnamon-sugar mixture. Bake for 30-45 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Unlike a lean bread that relies on yeast fermentation and high heat, quick breads depend on chemical leaveners reacting immediately with wet ingredients in a batter held together by oil and eggs. Doubling this specific double-loaf batter in a single bowl risks overworking the gluten once the three cups of all-purpose flour meet the liquid components, producing a dense interior instead of a tender crumb. Halving the recipe requires precision with the three beaten eggs, which cannot be easily divided without scaling by weight. Excess moisture is the single variable that determines structural failure or success here; shredding the squash and measuring precisely two cups prevents a sodden center that fails to bake through in the allotted hour at 325 degrees. Standard loaf pans demand thorough greasing and a cinnamon-sugar coating to release the crust cleanly, whereas adapting the batter into muffin tins requires reducing the oven timeline down to thirty minutes while monitoring for a clean toothpick insertion.
