Sarah Mullins’ Reinventing Zucchini Bread from COOK’S ILLUSTRATED

   Ever since our July-August 2014 issue of COOK’S ILLUSTRATED arrived a couple of weeks ago I’ve been checking our zucchini plant. Finally, last evening Barry brought in our first crop . . . and I grabbed the magazine so I could try out Sarah Mullins’ Zucchini Bread. Her reinvented recipe uses only ¼ cup of oil yet the bread is very moist; it holds together nicely (no crumbling), is packed full of zucchini and even includes some whole wheat flour.

    Those familiar with COOK’S ILLUSTRATED know that it is characterized by extensive recipe testing and detailed instructions. For this recipe, Ms. Mullins details the steps and tests she completed to achieve her reinvented bread that certainly earns our vote of approval.

Zucchini Bread      Makes 1 loaf

1 ½ pounds zucchini, shredded (the recipe suggests using the large holes of a box grater or the shredding disk of a food processor)

1 ¼ cups packed (8 3/4 ounces) brown sugar

¼ 
cup vegetable oil (I used canola)

2 large eggs

1 teaspoon vanilla extract

1 ½ cups (7 ½ ounces) all-purpose flour

½ cup (2 ¾ ounces) whole-wheat flour
1 tablespoon ground cinnamon

1 ½ teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon ground nutmeg

¾ cup walnuts, toasted and chopped (optional)

1 tablespoon granulated sugar

1. Adjust oven rack to middle position and heat oven to 325°. Grease (I sprayed with pan release) 8 ½ x 4 ½ -inch loaf pan.


   

   I used William Sonoma's Goldtouch® Nonstick Loaf Pan. It releases quick breads perfectly every time!

2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have ½ to ⅔ cup liquid).
   
3. Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.

   
4. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl.
   
5. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using.
6. Pour batter into prepared pan and sprinkle with granulated sugar.

   
7. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes.  Note: If using a 9 x 5-inch loaf pan, start checking for doneness 5 minutes early.
8. Let bread cool in pan on wire rack for 30 minutes.
9. Remove bread from pan and cool completely on wire rack. Serve.
   

Here’s another outstanding recipe also from
COOK’S ILLUSTRATED — Florentine Lace Cookies

Zucchini Bread recipe without photos . . .

Zucchini Bread      Makes 1 loaf

1 ½ pounds zucchini, shredded (the recipe suggests using the large holes of a box grater or the shredding disk of a food processor)

1 ¼ cups packed (8 3/4 ounces) brown sugar

¼ 
cup vegetable oil (I used canola)

2 large eggs

1 teaspoon vanilla extract

1 ½ cups (7 ½ ounces) all-purpose flour

½ cup (2 ¾ ounces) whole-wheat flour
1 tablespoon ground cinnamon

1 ½ teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon ground nutmeg

¾ cup walnuts, toasted and chopped (optional)

1 tablespoon granulated sugar

1. Adjust oven rack to middle position and heat oven to 325°. Grease (I sprayed with pan release) 8 ½ x 4 ½ -inch loaf pan.

2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have ½ to ⅔ cup liquid).
3. Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.

4. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl.
5. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using.
6. Pour batter into prepared pan and sprinkle with granulated sugar.

7. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes.  Note: If using a 9 x 5-inch loaf pan, start checking for doneness 5 minutes early.
8. Let bread cool in pan on wire rack for 30 minutes.
9. Remove bread from pan and cool completely on wire rack. Serve.