A scrumptious, moist quick bread with flecks of fresh zucchini, hints of cinnamon, and lemon zest. This recipe makes 2 loaves and freezes really well. It’s so easy to make!
HOW TO GET THE BAKERY-STYLE DOMED TOP ON BAKED QUICK BREADS AND MUFFINS
This is a professional baker secret that you can do at home to get the dome top on your quick breads and muffins at home. There are a few techniques to help achieve the perfect domed top.
- First, Let it rest: let the batter rest 15 minutes after it’s been mixed and before being scrapped or scooped into the pan. The resting period allows starch molecules in the flour absorb the liquid in the batter, causing them to swell and giving the batter a thicker consistency.
- Second, Bake at a high temperature initially: Bake quick breads and muffins at a high temperature (425°F) for 7 minutes, then lower to the temperature indicated on the recipes, such as 325°F- 375°F, and continue baking. Starting the baked goods at a higher temperature causes the batter to rise rapidly, producing a domed shape.
- Lastly, (for Muffins) Fill to the top: Fill muffin liners or tin to the top, even though this goes against what people say. But this will help muffins gain height.
INGREDIENTS TO MAKE ZUCCHINI BREAD
- All-purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Baking soda
- Canola oil
- Lemon zest
- Pure vanilla extract
- Large eggs
- Sugar
- Zucchini, about 2 medium
- Walnuts or pecans, optional
HOW TO MAKE ZUCCHINI BREAD
- Preheat the oven to 425°F.
- Grease 2 (8 x 4-inch) loaf pans with cooking spray or butter. (Depending on your pans, you may need to butter and flour, then shake out the flour).
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; whisk together and set aside.
- In another large bowl, add eggs and lightly beat, then whisk in oil, lemon zest, vanilla, and sugar.
- Stir in the zucchini.
- Add the flour to the mixture; stir just until combined.
- Stir in optional chopped nuts.
- Let the batter sit in the bowl, at room temperature, for 15 minutes.
- Divide the batter evenly between the 2 loaf pans.
- Bake at 425°F for 7 minutes, then set the temperature at 350°F and bake for 50 minutes or until a tester inserted in the center comes out clean.
- Cool 10 minutes in pans on a wire rack; remove loaves from pans.
- Cool completely on wire rack.
Zucchini Bread
A scrumptious, moist quick bread with flecks of fresh zucchini, hints of cinnamon, and lemon zest. This recipe makes 2 loaves and freezes really well. It's so easy to make!
Servings: 2 (8 x 4-inch) loaves
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs, lightly beaten
- ⅓ cup canola oil
- 1 tsp lemon zest
- 2 tsp pure vanilla extract
- 1 ½ cups sugar
- 3 cups (about 2 medium) zucchini, grated by hand or pulsed in a food processor
Optional:
- ½ cup toasted walnuts or pecans, coarsely chopped
Instructions
- Preheat the oven to 425°F. Grease 2 (8 x 4-inch) loaf pans with cooking spray or butter. (Depending on your pans, you may need to butter and flour, then shake out the flour). In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; whisk together and set aside.
- In another large bowl, add eggs and lightly beat, then whisk in oil, lemon zest, vanilla, and sugar. Stir in the zucchini. Add add the flour to the mixture; stir just until combined. Stir in optional chopped nuts. Let the batter sit in the bowl, at room temperature, for 15 minutes.
- Divide the batter evenly between the 2 loaf pans. Bake at 425°F for 7 minutes, then set the temperature at 350°F for 50 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack; remove loaves from pans. Cool completely on wire rack.
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