Description
Alton Brown’s zucchini bread combines rich, moist textures with classic southern baking charm. Garden-fresh zucchini blends seamlessly with warm spices, creating a delightful quick bread perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 cups (300 g) zucchini grated/shredded
- 3 large eggs
Sweeteners and Spices:
- 1 ½ cups (300 g) sugar
- 1 tablespoon (15 ml) cinnamon
- 1 tablespoon (15 ml) vanilla
Leavening and Seasoning:
- 2 teaspoons (10 ml) baking soda
- 1 teaspoon (5 ml) salt
- ¾ cup (180 ml) vegetable oil
- 1 ½ cups (170 g) walnuts chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two 8 x 4-inch (20 x 10-centimeter) loaf pans with parchment paper, ensuring complete coverage of the bottom and sides.
- In a medium mixing bowl, thoroughly combine ground cinnamon, kosher salt, granulated sugar, baking soda, and all-purpose flour using a whisk until the dry ingredients are evenly distributed and lump-free.
- In a separate large mixing bowl, gently beat the eggs until smooth and slightly frothy. Gradually incorporate vegetable oil, pure vanilla extract, and freshly grated zucchini, stirring until the mixture appears uniform and glossy.
- Carefully fold the dry ingredient mixture into the wet ingredients, using a spatula to create a harmonious batter. Gently stir in chopped walnuts, ensuring they are evenly dispersed without overmixing.
- Divide the batter equally between the prepared loaf pans, smoothing the tops with a spatula to create an even surface.
- Place the pans in the preheated oven and bake for 50-60 minutes, rotating halfway through to ensure even cooking. Check for doneness by inserting a clean toothpick into the center – it should emerge with minimal, fine crumbs.
- Remove the pans from the oven and allow the zucchini bread to rest inside for 5 minutes, which helps the loaves set and prevents crumbling.
- Carefully transfer the loaves to a wire cooling rack, allowing them to cool completely before slicing and serving.
Notes
- Grab fresh zucchini that’s small to medium for the best moisture and texture without excess water.
- Grate vegetables using the large holes of a box grater to maintain natural texture and prevent sogginess.
- Pat shredded zucchini with paper towels to remove excess liquid, ensuring a perfectly moist bread.
- Combine dry ingredients thoroughly to distribute leavening agents and prevent clumping during mixing.
- Mix wet and dry ingredients just until combined, stopping when the batter looks slightly lumpy to keep bread tender.
- Check doneness early by inserting a toothpick near the center – it should come out with a few moist crumbs.
- Let bread cool completely in the pan for easier removal and to help set the structure.
- Store wrapped tightly at room temperature for 3-4 days or refrigerate for up to a week.
- Freeze individual slices between parchment paper for quick grab-and-go breakfast or snack options.
- Customize by adding chocolate chips, nuts, or swapping some flour with whole wheat for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 6.3 g
- Sodium: 0.1 g
- Fat: 8.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 29.2 g
- Fiber: 1.2 g
- Protein: 3.4 g
- Cholesterol: 37 mg