Description
Alton Brown’s zucchini bread recipe delivers a moist, flavorful quick bread packed with garden-fresh zucchini. Home bakers can enjoy this simple yet delicious treat that combines wholesome ingredients with classic baking techniques.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 2 cups (300 g) zucchini, grated/shredded
- 3 large eggs
- 1 ½ cups (300 g) sugar
- ¾ cup (180 ml) vegetable oil
- 1 ½ cups (170 g) walnuts, chopped
- 2 tsps (10 ml) baking soda
- 1 tbsp (15 ml) cinnamon
- 1 tsp (5 ml) salt
- 1 tbsp (15 ml) vanilla
Instructions
- Preparation: Preheat oven to 350°F and line two 8 x 4-inch loaf pans with parchment paper, ensuring complete bottom and side coverage.
- Dry Ingredient Blend: Whisk cinnamon, kosher salt, granulated sugar, baking soda, and all-purpose flour in a medium bowl until completely integrated and smooth.
- Wet Ingredient Fusion: Whip eggs until frothy, then blend vegetable oil, vanilla extract, and freshly grated zucchini into a glossy, consistent mixture.
- Batter Assembly: Delicately fold dry ingredients into wet ingredients, incorporating chopped walnuts with minimal stirring to maintain batter integrity.
- Pan Distribution: Evenly distribute batter between prepared pans, smoothing surfaces for uniform rising and consistent baking.
- Baking Process: Bake for 50-60 minutes, rotating midway through cooking cycle. Verify doneness by inserting a toothpick – minimal crumbs indicate perfect consistency.
- Cooling Technique: Rest bread in pans for 5 minutes to stabilize structure, then transfer to wire rack for complete cooling before slicing.
Notes
- Moisture Management: Grate zucchini and gently squeeze out excess liquid to prevent soggy bread, ensuring a perfect texture.
- Nut Distribution: Lightly coat chopped walnuts in flour before adding to batter to prevent sinking and ensure even spread throughout the loaf.
- Toothpick Test Tip: When checking doneness, insert toothpick at multiple points in the center to confirm consistent baking across the entire loaf.
- Storage Wisdom: Wrap cooled zucchini bread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 4 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 320
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg