Like No Other Zucchini Loaf
If you’re on the hunt for a delightful way to use up that surplus of zucchinis lurking in your garden or fridge, look no further! This zucchini loaf recipe is a true gem, hailing originally from the esteemed Wayne Schweitzer in the beloved Kootenay Country Kitchens Cookbook. It’s a simple yet spectacular creation that promises a slice of homemade goodness in every bite. 🥒🍞
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes
Yield: 2 loaves
Ingredients:
| Ingredients | Quantities |
|---|---|
| Brown sugar | 1 cup |
| Golden brown sugar | 1 cup |
| White sugar | 1 cup |
| Eggs | 3 |
| Vanilla extract | 1 teaspoon |
| Raw zucchini | 2 cups, grated |
| Flour | 2 cups |
| Baking soda | 2 teaspoons |
| Baking powder | 3 teaspoons |
| Cinnamon | 1 1/2 teaspoons |
| Raisins | 1 cup |
| Walnuts | 1 1/4 cups |
Instructions:
-
Prepare the Batter:
Begin by preheating your oven to 375°F (190°C). Grease two 9 x 5 inch loaf pans generously to prevent sticking. -
Mix the Wet Ingredients:
In a large mixing bowl, combine the brown sugar, golden brown sugar, white sugar, eggs, and vanilla extract. Beat the ingredients together until the mixture is smooth and well blended, forming a luscious base for your loaf. -
Combine Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, and cinnamon. This step ensures even distribution and proper integration of the dry ingredients into the batter. -
Incorporate Dry Ingredients:
Gradually add the sifted dry ingredients into the wet mixture, stirring until fully incorporated. The batter should be thick and creamy, with no lumps remaining. -
Add the Final Touches:
Gently fold in either the raisins or walnuts, depending on your preference or perhaps a combination of both for an extra burst of flavor and texture. -
Fill the Loaf Pans:
Divide the batter evenly between the prepared loaf pans, spreading it out evenly to ensure even baking. -
Bake to Perfection:
Place the loaf pans in the preheated oven and bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. The aroma of cinnamon and zucchini will fill your kitchen, tantalizing your senses. -
Test for Doneness:
After the baking time is complete, perform the toothpick test to ensure that the loaves are fully cooked. If the toothpick comes out clean, your loaves are ready to be savored. -
Cool and Serve:
Allow the loaves to cool in the pans for about 10 minutes before carefully removing them and transferring them to a wire rack to cool completely. This resting period allows the loaves to set and develop their full flavor profile. -
Savor and Share:
Once cooled, slice into thick, hearty pieces and savor each bite of this moist and flavorful zucchini loaf. Serve it alongside a cup of tea or coffee for a delightful snack or dessert, or pack slices into lunchboxes for a tasty treat on the go.
This Like No Other Zucchini Loaf is not just a recipe; it’s a testament to the joy of home baking and the simple pleasures of using fresh, wholesome ingredients to create something truly special. Whether enjoyed warm from the oven or savored as a midnight snack, this loaf is sure to become a beloved favorite among family and friends. So, roll up your sleeves, gather your ingredients, and embark on a baking adventure like no other! 🌟🍞
