Zucchini Bread- Williams Sonoma Recipe #380536
Our garden had a zucchini that got out of hand, so we put it to use and made a double recipe of this bread. It was so good, now when I go out into my garden I pretend I don't see the small tender squash just so that I can pretend they got out of hand so I wouldn't be able to use them in anything but this bread. It is very moist and I bet your kids wouldn't even mind eating their veggies.
by cookiedog
1¼ hours | 15 min prep
1 loaf
- 8 ounces zucchini, trimmed
- 1/2 cup canola oil, plus extra for greasing
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups unbleached all purpose flour, plus extra for flouring
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup chopped pitted moist-pack prune (I used raisins)
- 1/3 cup coarsely chopped walnuts
- Preheat the oven to 350°F Grease and lightly flour one 8 1/2-by-4 1/2 inch loaf pan or three 6-by-3-inch loaf pans.
- Using the large holes of a box grater-shredder or the large-holed shredder blade of a food processor, shred the zucchini. You should have about 1 cup. Set aside.
- In a bowl, combine the oil, sugar, eggs, and vanilla. Beat vigorously with a whish or with an electric mixer on medium speed until pale and creamy, aoubt 1 minute. Stir in the shredded zucchini until blended.
- In a bowl, stir ogether the flour, baking powder, cinnamon, salt, baking soda, prunes, and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pans.
- Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes for a large laf, 35-40 minutes for small ones. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pans on a rack for 10 minutes. Turn the bread out, place upright on the rack, and let cool completely.
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5 stars