@feedtheswimmers

Zucchini Bread on repeat. It doesn’t matter how often I bake these up, every slice always disappears in a matter of minutes. It’s loaded with zucchini and has a delightfully crispy top. It’s a great late night baking project as it’s best served the next morning. A few tips- •I prefer using organic sugars for added flavor. They goes through less processing and retain more molasses. This is especially notable with dark brown sugar. •Use a scale. It minimizes clean up and yields accurate results every time. Recipe slightly adapted from @smittenkitchen’s Ultimate Zucchini Bread who gets the job done with one bowl. You will need: box grater, two bowls, whisk, large fork, loaf pan lined w parchment, and pref a scale. 2c/370 g grated zucchini 2 eggs (x large okay) 1/2c/100 g organic cane sugar 1/2c/95 g organic dark brown sugar 2/3 cup neutral oil, I like sunflower 1 1/2 tsp vanilla 1 1/8 tsp kosher salt 1 tsp cinnamon 1/8 tsp ground nutmeg 3/4 tsp baking soda 1/2 tsp baking powder 1 2/3 c/210g flour 1/3c/40g whole wheat flour 3 Tbs turbinado sugar for sprinkling Walnuts, optional and to taste •preheat oven to 350F•grease a loaf pan w butter and line with a parchment sling•grate zucchini, set aside•whisk together eggs, 2 sugars, vanilla, salt, cinnamon & nutmeg until mixture resembles caramel•w fork, stir in zucc•sprinkle on baking soda and baking powder and stir in•add flour and stir until fully incorporated•add to pan and sprinkle remaining sugar across the top. •bake for 50-60 mins depending upon your oven. Loaf, to touch, should not yield (indent) and inserted toothpick should have some crumbs. Place on rack or cool stove top and allow to cool in pan. Don’t cover so top remains crispy. #zucchinibread #f52community #thebakefeed #howisummer #zucchini #quickbread