I couldn’t share a recipe for pumpkin bread and not also share my recipe for zucchini bread. I made this several weeks ago and although I’ve made zucchini bread many times I never noticed a little sidebar in my cookbook with the headline “Making Better Quick Breads.” They were extremely helpful and I made my best zucchini bread ever.
Making Better Quick Breads (from Better Homes and Gardens New Cookbook)
These simple suggestions will help ensure your bread-baking success.
- Check the bread 10 to 15 minutes before the minimum baking time is reached. Cover it with foil if it’s browning too fast.
- After baking, let the loaves cool completely on a wire rack, then wrap in foil or plastic wrap and store at room temperature. Store the bread overnight before slicing and eating. This allows the flavors to mellow and makes the loaves easier to cut.
- Don’t be concerned about a crack down the top of the loaf. It is typical of quick bread.
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup sugar
- 1 cup finely shredded, unpeeled zucchini
- 1/4 cup cooking oil
- 1 egg
- 1/4 tsp finely shredded lemon peel (optional)
- 1/2 cup chopped walnuts or pecans (optional)
In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in walnuts or pecans.
Spoon batter into the prepared pan. Bake in a 35o degree oven 55 to 60 minutes or till a wooden toothpick inserted neat center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight. Makes 1 loaf.
My husband likes zucchini bread smothered in butter and I like it plain. Which way do you prefer?