We're making cake out of zucchini and calling it bread. This is an extremely beautiful and delicious loaf; not to mention super fast and easy to make. In fact, in the business, this is what is referred to as a quick bread.
Ingredients
- kosher salt: 1 Tbsp
- zucchini: 4 cups (grated)
- all-purpose flour: 3 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- pinch cayenne pepper: 1 piece
- pinch freshly grated nutmeg: 1 piece
- eggs: 2 piece
- ½ cups white sugar: 1 piece
- ½ teaspoons vanilla extract: 1 piece
- unsalted butter: 0.75 cup (melted)
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
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Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
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Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
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Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
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Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
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Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
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Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.
