Zucchini (Courgette) Bread

It seems anyone who has a vegetable garden is inundated with zucchini at this time of year.  There are rumors of people leaving their excess harvest on neighbors doorsteps in the middle of the night!  And no matter how diligently you gather your harvest there are always one or two zucchini who manage to hide under those lush leaves and grow into giants.  While they are no longer the best choice for the usual vegetable recipes, they do make a delicious quick bread.  Make a batch, freeze them and you have a teatime treat on hand.  Wrap one in cellophane, tie it with a pretty ribbon and you have a great hostess gift!


2¼ cups all-purpose flour, divided
½ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ cup sugar
¾ cup light brown sugar, packed
1 cup vegetable oil
3 eggs
2 cups grated zucchini
¼ cup whole wheat flour
1 cup coarsely chopped walnuts

  1. Preheat the oven to 350ºF.  Grease and flour two 8-inch loaf pans.
  2. Sift together 2 cups of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg.  Combine the sugar, brown sugar, oil, and eggs and mix on medium speed using the paddle attachment of a stand mixer (or use a hand mixer) until blended, about 2 minutes.  Add the sifted dry ingredients and mix until just combined, about 30 seconds.
  3. Toss the grate zucchini with the remaining all-purpose flour and the whole wheat flour.  Blend the zucchini and the walnuts into the batter.
  4. Divide the batter evenly between the two pans.  Bake for about 1 hour or until a tester inserted in the center comes out clean.  Cool in the pans for about five minutes then turn out onto a rack to cool completely.
Watch the video demonstration:

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