Fruity Zucchini Bread

Published August 1, 2005.

Why this recipe works:

We wanted our Fruity Zucchini Bread recipe to boast a rich flavor and a moist—not soggy—texture. We grated the zucchini on a box grater, then wrung it out in a clean dishtowel to expel much of its moisture. We combined the dry and wet ingredients separately, and then gently folded them… read more

We wanted our Fruity Zucchini Bread recipe to boast a rich flavor and a moist—not soggy—texture. We grated the zucchini on a box grater, then wrung it out in a clean dishtowel to expel much of its moisture. We combined the dry and wet ingredients separately, and then gently folded them together until just combined—too much mixing can cause the bread to become tough and dense. Finally, we limited the spices to just cinnamon and allspice to allow the zucchini’s flavor to come through.

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Makes one 9-inch loaf

Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.

Ingredients

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