Spiced Zucchini Nut Bread


Spiced Zucchini Loaf in Oven

One of my favorite nut loaves is zucchini bread. What’s hard for me to accomplish is producing a moist, flavorful loaf that doesn’t go overboard with spices. I believe that I’ve struck a balance that you’ll love to eat for dessert, for breakfast with coffee or tea or just as a healthy snack!

In this recent attempt I’ve adopted a recipe I found online that actually calls for a tablespoon of curry. You’ll see below that I have omitted this ingredient and made some modifications in hopes of getting a pure winter-spiced loaf.

INGREDIENTS
3 cups grated zucchini (skins on) – You may substitute grated carrots up to 1.5 cups
2 cups white all-purpose flour
1 cup whole wheat flour
3 large eggs
1 1/2 cups chopped walnuts, plus a few to sprinkle on top
2/3 cup raisins
zest of two lemons or oranges (optional)
1/2 cup crystallized ginger, finely chopped (optional)
1/2 cup unsalted butter or substitute
1/2 cup vegetable oil

1 cup cane sugar or brown sugar
2 tablespoons honey or rice syrup
1/2 cup yogurt
1/4 teaspoon allspice
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda

You’ll need (2) 1 pound loaf pans (5 x 9 inches)

INSTRUCTIONS
In a small bowl (#1) combine the walnuts, raisins, lemon zest, and ginger. Set aside.

Preheat your oven to 350°F. Butter or oil the two loaf pans and set aside. You can also line the pans with a sheet of parchment paper. If you leave a couple inches hanging over the pan, it makes for easy removal after baking.

In a large mixing bowl (#2), beat the butter with a fork until smooth (it helps to leave the butter out to get room temperature). Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the 3 eggs and beat well until blended. Stir in the vanilla, yogurt and then the zucchini (& carrots).

In a separate bowl (#3), combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

Use a large wooden spoon to fold in all but 1 cup of the walnuts, raisins, lemon zest, and crystallized ginger mixture careful not to over mix.  Set aside 1 cup of this nut mixture to sprinkle on the tops of the zucchini loaves before baking. Mix the batter just enough so that it’s thoroughly blended.

Divide the batter equally between the two loaf pans. Cover the tops with the nut mixture and press down into the batter with your fingers – this will assure even baking and makes sure the nut mixture will bake into the loaves.

Bake for about 50-60 minutes on a middle oven rack.  Check by sliding a dry knife or wooden skewer into the center of one of the loaves. If it comes out clean, remove from the oven and cool the zucchini bread in the pan on a wire rack for about ten minutes. Run a butter knife around the edges to loosen, turn upside-down and separate from baking tins. Set loaves on wire racks to finish cooling.

Makes 2 loaves.

If you have any results or suggestions to share please post them below! Thanks and happy baking!!

Chris

Advertisements

2 Responses

  1. Hey Chris! I dig your blog and I can hardly wait to try this and the aforementioned recipes! I do a “french pot chicken” in a Le Creuset dutch oven,(French Pot,Dutch Oven, think this recipe is European enough?)It comes out so tender and delicious! After enjoying the chicken I boil the remainders to make a stock for chicken soup, and the point here is that I always sneak in some curry to my home made soup, it is a subtle flavor in minute quantities but gives it a unique signature. I noticed you eliminated the curry in the bread recipe but I may try it in both formations for comparison.

  2. Sounds interesting. Thanks for sharing the recipe. I will surely try this out.

    Take the test Your Health Quiz and find out how healthy you really are? I have taken the test and enjoyed a lot. Hope you too will enjoy it. Have Fun!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: