QUICK BREADS - ZUCCHINI BREAD

 

Makes one 9-inch loaf

The Zucchini

1 pound zucchini, washed and dried, ends and stems removed

2 tablespoons granulated sugar

The Batter

2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting the pan

½ cup pecans or walnuts, chopped coarse

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup plus 2 tablespoons granulated sugar

¼ cup plain yogurt

2 large eggs, beaten lightly

1 tablespoon juice from 1 lemon

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

Prepare The Zucchini

To shred the zucchini with the food processor, cut in half lengthwise and seeded if using large zucchini, each half cut into 1-inch pieces.  In the bowl of a food processor fitted with the metal blade, process the zucchini and 2 tablespoons of the sugar until the zucchini is coarsely shredded, twelve to fifteen 1-second pulses.  Transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl and allow to drain for 30 minutes. 

To shred the zucchini (by hand) with a box grater, halve the zucchini and seeded if using large zucchini, shred the halved zucchini on the large holes of box grater, toss with the 2 tablespoons of sugar, and drain.

Prepare The Batter

Adjust an oven rack to the middle position and heat the oven to 375F.  Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.

Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5 to 7 minutes.  Transfer the nuts to a cooling rack and cool completely.  Transfer the nuts to a large bowl; add the flour, baking soda, baking powder, and salt, and whisk until combined.  Set aside.

Whisk together the sugar (for the batter), yogurt, eggs, lemon juice, and melted butter in a 2-cup glass measure until combined.  Set aside.

After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture.  Stir the zucchini and the yogurt mixture into the flour mixture until just moistened.  Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking.  Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before serving.  The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.

MY NOTE:  ½ cup of chocolate chips can be added for a richer flavor.

Edited from Baking Illustrated by The Editors of Cook’s Illustrated Magazine.