I first tried these in January 2005. They are very moist and delicious!
- Carbohydrate 261.391728333333 g
- Cholesterol 528.75 mg
- Fat 40.53036 g
- Fiber 3.41335002530987 g
- Protein 24.110835 g
- Saturated Fat 6.02594083333333 g
- Serving Size 1 1 Serving (471g)
- Sodium 406.017583333333 mg
- Sugar 257.978378308023 g
- Trans Fat 2.68943616666667 g
- Calories 1483 calories
Step-by-step
- Preheat the oven to 350 F.
- Grease and dust with flour two 9x5x3" loaf pans.
- Wash and dry the zucchini, but do not peel.
- Cut them into thick slices and grate in the food processor.
- Set aside.
- In a large bowl, with an electric mixer at medium speed, beat the eggs until light and frothy.
- Add the oil, sugar, grated zucchini, and vanilla, beating well.
- Sift the remaining ingredients together onto a sheet of waxed paper and add to the bowl, mixing well.
- Pour the batter into the prepared pans, and bake l hour.
- Cool the loaves in their pans on a wire rack for 30 minutes then turn the loaves out onto the wire rack to cool completely.
- Wrap the loaves in aluminum foil and refrigerate for several hours for easier slicing, and the loaves may also be frozen.
A properly baked loaf emerges with a dark, crackled crust and an interior crumb that holds together under pressure without feeling heavy. Achieving this structure requires careful management of the moisture released by grated summer squash. Leaving the skin intact provides color flecks and structural integrity, but excess liquid can swamp the batter. Sifting the dry ingredients together ensures the baking soda and baking powder distribute evenly with the cinnamon and flour, preventing pockets of unreacted leavener.
Substitutions demand caution here. Reducing the sugar alters more than sweetness; sugar acts as a tenderizer by retaining moisture in quick breads, so cutting it drastically results in a tough, rubbery texture. Similarly, swapping the vegetable oil for melted butter changes the fat-to-water ratio and yields a denser, less compressible crumb. Standard loaf pans measuring 9x5x3 inches must be greased and floured thoroughly to prevent sticking, as the high sugar content creates a strong adhesive bond during the one-hour bake at 350 degrees Fahrenheit.
Allowing the loaves to rest in their pans for 30 minutes on a wire rack lets the internal structure set before handling. Chilling the wrapped loaves in the refrigerator for several hours solidifies the fats and starches, producing clean, uniform slices that do not crumble.
