Monday, June 15, 2015

Keep Baking

You've got lots more zucchini from your box this week.  There was quite a bit of it, and it'll be a staple all summer long.  The muffins were really good, but how about some cornbread?

Most zucchini bread recipes fall under the heading of "quick breads."  They're named so because they don't use yeast as the leavening agent, and therefore don't need time to rise.  Instead, the recipe uses baking soda and/or baking powder with salt to make the bread rise in the oven.  The cornbread recipe above, as most cornbread recipes, fall into this category.  Most banana breads are quick breads, too.

The recipe below is from The Everything Cookbook by Betty Wason.  The book has long been out of print, but if you can get a hold of a copy, by all means do so.  It's my most frequently used reference in the kitchen, and it'll have pretty much every single classic recipe you'll ever think of.  This recipe is adapted from recipes in that book.
Photo via Epicurious

Zucchini Quick Bread

  • 1 3/4 cups all purpose or bread flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick, 1/2 cup) butter
  • 3 eggs
  • 2 cups grated zucchini
  • Dash grated nutmeg
  1. Preheat the oven to 350˚F, and liberally grease and flour a loaf pan.
  2. Whisk together dry ingredients (flour, baking powder, baking soda, salt, nutmeg).
  3. Melt the butter in a pan over medium-low heat, and continue to brown butter slightly.  Cool until just a little warmer than room temperature.
  4. In a separate bowl whisk the eggs.  Stir in the butter and the grated zucchini.
  5. Stir the dry ingredients into the zucchini egg mixture a little at a time, mixing between additions until incorporated.  Pour in the loaf pan and bake until a toothpick inserted into the center comes out clean, 50-60 minutes or slightly more.

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