There are factors beyond the recipes that make a zucchini bread good or bad, like moist or dry, soft or tough, dense or crumbly. Humidity, measuring errors, and temperature of the ingredients can matter.
Maybe it was yesterday’s beautiful cool air and wind that blew away the morning humidity that explain my success. Maybe I just got lucky, but this was the best zucchini bread I’ve ever made. The flavor was sweet, texture moist but not gummy, crumb soft, yadda yadda yadda.
At any rate, this is the newly official, Loaves & Dishes approved and branded zucchini bread.
I should mention that it’s largely from a allrecipes.com recipe, Mom’s Zucchini Bread, submitted by v. monte. I’m changing a few things, including the name to
“My Zucchini Bread”
2 cups all-purpose flour
1 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 cups peeled, grated zucchini (I used about 6 inches of flesh from one of those huge monsters often missed under the vines until someone stubs their toe on it. Cut, seed, peel, grate. You can probably get away with 2 12-inchers. Don’t bother peeling those.)
2 1/4 cups white sugar
3 teaspoons vanilla extract
1 cup chopped walnuts, optional
1. Preheat oven to 325 degrees, and spray two 8-by-4-inch pans with cooking spray.
2. In a large bowl, whisk together flours, salt, baking powder, soda, and cinnamon.
3. Beat eggs, oil, vanilla, sugar and zucchini together in a large bowl. Gently add dry ingredients to the creamed mixture, and stir just until moistened. Stir in nuts if until just combined. Pour batter into prepared pans.
4. Bake 50 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes.
5. Remove bread from pan and cool completely.