Cooking Lesson #526: Zucchini Quick Bread

…from the Perspectives’ Kitchen

How you doin’? Last August, Joan came back from a family reunion with a couple of loaves of Zucchini Bread made from her former neighbor Pat’s special recipe and beautiful zucchini from her garden… moist and delicious, with lots of Vitamin A.
As many of you will remember from Cooking lesson #31 Nut Tree Orange Nut Bread I love baking quick breads. If you don’t remember, link in here or go to the Perspectives website and find it on the search bar.

So here’s the skinny on Zucchini Quick breads—it doesn't taste much like zucchini, since zucchini doesn't really have a well-defined flavor, but there is a twinge of “green” flavor in the background. The zucchini add a nice moistness to the bread.

Okay, you planted zucchini in your home garden and when it ripens it all ripens at the same time. This is a great way to use up all the ripe crop while making a tasty, sweet loaf that you can freeze for later enjoyment.

I call this a bread, but it really is very cake-like.  It is a beautiful and delicious loaf, not to mention super-fast and easy to make. And that, along with the fact that there is no proofing required, is why it is called “Quick Bread.”
 
Prep time: 15-20 minutes
Bake time:  50 minutes
Cool time:  35 minutes
Yield:  2 loaves, about 16 servings
 
Ingredients 
1 tablespoon kosher salt
4 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon black pepper
1 pinch freshly grated nutmeg
2 large eggs, beaten
2 tablespoon molasses
1-1/2 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
1/4 cup unsalted butter, melted
1 cup toasted pecans, chopped
 
Directions

1. Preheat the oven to 350⁰ F.
2. Generously butter two loaf pans.
3. Mix the kosher salt into grated zucchini and let sit for 10 minutes.
4. Transfer the mixture to a strainer and rinse very thoroughly under cold water to remove the salt. Let it drain for 15 to 20 minutes before using.
5. Whisk the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg together in a mixing bowl. Set aside and reserve until needed.
6. Combine the beaten eggs, molasses, sugar and vanilla in another large mixing bowl and whisk until mixture is smooth and turns a pale yellow, about 2 minutes.
7. Grab a handful of the drained zucchini and put it into a kitchen towel and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred.
8. Pour in the melted butter and stir until combined.
9. Stir the pecans into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
10. Deposit the batter into the prepared loaf pans.
11. Tap the pans on the countertop to settle the batter and get rid of any air pockets.
12. Bake in the center of a preheated oven until golden brown on top and a cake tester poked in the center comes out clean, about 50 minutes.
13. Let the loaves cool for 10 minutes in the pan, and then turn them out on to a cooling rack for another 25 minutes.
14. Let cool completely before serving.

ChefSecret:  You can use any nut you like, some people prefer walnuts instead of pecans. You can also add butterscotch, toffee or dark chocolate chips if you like.

Quip of the Day:  “Question: What is a zucchini’s favorite sport? Answer: Squash.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

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