Zucchini Bread Recipe Cook's Illustrated

Zucchini Bread Recipe Cook's Illustrated

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Zucchini Bread Recipe Cook’s Illustrated: A Delicious and Healthy Option

Zucchini bread is a delightful and nutritious treat that can be enjoyed any time of the day. If you are looking for a tried-and-true recipe that has been perfected by experts, the Zucchini Bread Recipe Cook’s Illustrated is the ultimate choice. With its impeccable combination of flavors and moist texture, this recipe is sure to become a family favorite.

Zucchini Bread Recipe Cook’s Illustrated Overview

The Zucchini Bread Recipe Cook’s Illustrated is a classic take on this beloved bread. It combines fresh zucchini, warm spices, and a touch of sweetness to create a truly irresistible loaf. The key ingredients for this recipe include zucchini, all-purpose flour, sugar, eggs, vegetable oil, cinnamon, and vanilla extract. With these simple ingredients, you can easily whip up a batch of heavenly zucchini bread.

One of the reasons why the Zucchini Bread Recipe Cook’s Illustrated is so popular is its versatility. You can make several variations or substitutions to accommodate your dietary preferences or restrictions. For example, if you are watching your sugar intake, you can use a sugar substitute like stevia. Additionally, you can add chopped walnuts or chocolate chips for an extra burst of flavor. The possibilities are endless!

When it comes to cooking time and servings, this recipe is a breeze. It typically takes around 1 hour and 15 minutes to prepare and bake the zucchini bread. This includes the time it takes to grate the zucchini and mix the ingredients. As for servings, this recipe yields one loaf of zucchini bread, which can be sliced into about 10-12 servings.

Ingredients:

  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
See also  Gluten Free Banana Zucchini Bread

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the grated zucchini, flour, sugar, vegetable oil, eggs, cinnamon, vanilla extract, baking powder, baking soda, and salt. Mix well until all the ingredients are fully incorporated.
  3. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  4. Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  5. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Nutritional Information:

  • Calories: 230
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 45mg
  • Sodium: 200mg
  • Total Carbohydrate: 27g
  • Dietary Fiber: 1g
  • Sugars: 15g
  • Protein: 4g

Cooking Time & Servings:

The Zucchini Bread Recipe Cook’s Illustrated requires approximately 1 hour and 15 minutes of preparation and baking time. It yields one loaf of zucchini bread, which can be sliced into about 10-12 servings.

Equipment:

This recipe requires the following equipment:

  • Grater or food processor
  • Large bowl
  • 9×5-inch loaf pan
  • Spatula
  • Wire rack

Serving Suggestions:

Zucchini bread is a versatile treat that can be enjoyed on its own or with various accompaniments. For a simple and delicious serving idea, spread a generous amount of cream cheese or butter on a warm slice of zucchini bread. You can also serve it alongside a cup of hot tea or coffee for a cozy breakfast or afternoon snack. To enhance the visual appeal, garnish the bread slices with a sprinkle of powdered sugar or a light drizzle of maple syrup.

Variation Ideas:

The Zucchini Bread Recipe Cook’s Illustrated lends itself well to creative variations. Here are a few ideas to inspire you:

  • Add 1/2 cup chopped walnuts or pecans to the batter for a delightful crunch.
  • Incorporate 1/2 cup of chocolate chips for a touch of indulgence.
  • Replace the all-purpose flour with whole wheat flour for a healthier twist.
  • Use a sugar substitute, like stevia, to reduce the overall sugar content.
See also  Ina Garten Zucchini Pancakes

Substitutions:

To accommodate dietary restrictions or preferences, you can make the following substitutions in the Zucchini Bread Recipe Cook’s Illustrated:

  • For gluten-free options, use a gluten-free all-purpose flour blend.
  • For a dairy-free version, replace the butter with coconut oil.
  • For an egg-free alternative, use applesauce or flaxseed meal as a binding agent.

Storage:

To maintain the freshness and flavor of your zucchini bread, follow these storage recommendations:

  • Store the bread at room temperature for up to 3 days.
  • If you want to extend its shelf life, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 1 week.
  • For long-term storage, you can freeze the bread. Wrap individual slices or the whole loaf in plastic wrap, followed by aluminum foil or a ziplock bag. It can be stored in the freezer for up to 3 months.

Tips:

  • Grate the zucchini using the larger holes of the grater to achieve a better texture in the bread.
  • Squeeze out any excess moisture from the grated zucchini before adding it to the batter to prevent a soggy texture.
  • For a more intense cinnamon flavor, add 1/2 teaspoon of ground nutmeg to the batter.
  • To enhance the presentation, dust the top of the loaf with a light sprinkle of powdered sugar before serving.

Notes:

  • This zucchini bread pairs perfectly with a cup of warm apple cider during the fall season.
  • You can toast the slices of zucchini bread and serve them with a scoop of vanilla ice cream for a delicious dessert.
  • If you prefer a sweeter bread, you can increase the amount of sugar to 1 1/4 cups.
  • Feel free to experiment with different spices, such as ginger or allspice, to add a unique twist to the bread.

Frequently Asked Questions:

Q: Can I use frozen grated zucchini instead of fresh?

A: Yes, you can use frozen grated zucchini. Make sure to squeeze out any excess moisture before adding it to the batter.

See also  Grinch Crinkle Cookies Cake Mix

Q: Can I make this recipe into muffins instead of a loaf?

A: Absolutely! Simply pour the batter into well-greased muffin tins and adjust the baking time to around 20-25 minutes.

Q: Can I use olive oil instead of vegetable oil?

A: While olive oil can be used as a substitute, its strong flavor might alter the taste of the bread slightly.

Q: Can I add raisins to the zucchini bread?

A: Yes, you can add 1/2 cup of raisins to the batter for a burst of sweetness and a chewy texture.

Category:

This zucchini bread recipe fits into the following categories: breakfast, dessert, snacks, vegetarian, and baked goods. It is suitable for all seasons, but it’s particularly enjoyable during the summer when fresh zucchini is abundant.

Personal Thought

In conclusion, the Zucchini Bread Recipe Cook’s Illustrated is a fantastic choice for zucchini bread enthusiasts. With its simple yet flavorful ingredients, this recipe is easy to make and yields a moist and delicious loaf. Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this zucchini bread is sure to impress. Give it a try and experience the delightful flavors for yourself!

So why wait? Grab your apron and start baking this amazing zucchini bread recipe. Don’t be afraid to get creative and add your own personal touch to make it truly unique. Enjoy the process and indulge in the delightful flavors of freshly baked zucchini bread!

If you try this recipe, we would love to hear about your experience. Feel free to share your feedback, suggestions, and any interesting variations you come up with. Thank you for your time, and we hope you enjoy preparing and savoring this delicious zucchini bread!

“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne

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