Zucchini Bread

Name: Zucchini Bread
Yield: Serves 8 (Makes 1 Loaf)
Ingredients: 1 1/2 pounds, zucchini, shredded; 1 1/4 cups packed (8 3/4 ounces), brown sugar; 1/4 cup, vegetable oil; 2 , large eggs; 1 teaspoon, vanilla extract; 1 1/2 cups (7 1/2 ounces), all-purpose flour; 1/2 cup (2 3/4 ounces), whole-wheat flour; 1 tablespoon, ground cinnamon; 1 1/2 teaspoons, salt; 1 teaspoon, baking powder; 1 teaspoon, baking soda; 1/2 teaspoon, ground nutmeg; 3/4 cup, walnuts, toasted and chopped (optional); 1 tablespoon, granulated sugar

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By Sarah Mullins

Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

Desserts or Baked Goods

Vegetables

Quick Breads

SEASON 15

SERVES8 (Makes 1 Loaf)

TIME1¾ hours, plus 30 minutes cooling

has video

WHY THIS RECIPE WORKS

Baked goods are a great way to use up zucchini. Because of its high moisture content, zucchini produces a moist cake. However, if not used correctly, zucchini can leave baked goods extremely wet and gummy. By removing a majority of the juic...

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