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Brown-Sugar
Zucchini Bread Recipe
Variation: Brown-Sugar Carrot Bread
Makes
1,
9x5x3-inch loaf
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There is nothing like the aroma of freshly baked zucchini
bread. This recipe will be darker and richer than those made with granulated
sugar. If that doesn't appeal to you, you can always substitute the 1/2 cup
brown sugar with granulated sugar. Make sure you also add in the 6 tablespoons
granulated sugar. |
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Preheat the oven to 350 degrees F. Grease and flour a 9 x
5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon,
ginger, baking soda, baking powder, and salt together in a large mixing bowl.
When combined, mix in the oats. Make a well in the center of the ingredients.
Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture
into the well. Combine lightly, then stir in the zucchini. Do not overmix.
Scrape the batter into the prepared pan, mounding it up in the
center. Bake for 60 or 65 minutes, until a toothpick inserted in the center
comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack
covered with a clean dish towel to prevent indentations. Let the bread cool at
least 10 minutes longer before slicing. The bread can be served warm or at room
temperature. It keeps well and makes good toast, too.
Variation:
Brown-Sugar Carrot Bread
Replace the zucchini with 2 cups grated carrot. Because the
carrots are a little starchier, reduce the oats to 3/4 cup.
Recipe from A REAL AMERICAN BREAKFAST (Morrow, 2002) by Bill
and Cheryl Alters Jamison
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