It’s the end of the season and the harvest. There’s beautiful fresh summer vegetables everywhere. If you have a garden, like I do, you have to find a way to use it, or lose it. With things like Zucchini, a quick bread is just the ticket. A lot of people turn their nose up at zucchini bread, thinking it’s not for them. Try this, and you won’t be disappointed. It’s moist, flavorful, light and delicious!
2.5 Pounds Zucchini
2.25 Pounds Sugar
12 Ounces Eggs
18 Grams Baking Powder
11 Grams Baking Soda
14 Grams Salt
3.5 Grams Cloves
3.5 Grams Cinnamon
12 Ounces Oil
1.5 Pounds Bread Flour
4 Ounces Pastry Flour
8 Ounces Pecans
Cut the ends off of the zucchini and break it into smaller pieces that are easier to handle. Using a box grater, grate each of the four sides of each piece until you get down to the seeds. Discard the seeds.
Add your sugar and your salt. Mix until it’s just combined. Let it sit while you move on to the next step. This will allow the sugar and the salt to break down the zucchini a little bit.
Sift your Flours, Leaveners and your spices together in a separate bowl
Add your eggs, oil and pecans to the zucchini and mix until combined.
Now comes the fun part. Because we’re using bread flour, we’re going to develop the gluten a little bit in stages. Add a cup of the dry mix at a time to the wet, and mix thoroughly each time.
Split between two loaf pans and bake at 350F for 75 minutes, or until the crown is golden brown and a tester inserted into the middle comes out clean.
Let the loaves rest for 30 minutes before you turn them out. Refrigerate for 2 hours before slicing. This will be the BEST zucchini bread you’ve ever had!