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From Rose's Heavenly Cakes _with my own adaptations (of course)..._
3/4 to 1 cup walnuts, toasted
2 cups plus 2 tbsp (242g) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup quick (27g) cooking oats
1 large (113g) very ripe banana, mashed
1/2 cup oil
1/3 cup (72g) dark brown sugar
1/3 cup (66g)sugar
1/3 cup water
1 1/2 tsp vanilla
1/2 tsp almond extract (optional)
2/3 cup (74g) shredded zucchini
1/3 cup (33g) shredded carrot
10 oz pkg mini chocolate chips (optional)
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175C. Grease an 8x4 inch loaf pan.
Spread the walnuts evenly on a baking sheet and bake for about 7 minutes to enhance the flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Turn the walnuts out onto a clean dish towel and roll and rub them around to loosen the skins. Coarsely break the walnuts into a bowl, scraping off and discarding as much of the skin as possible. Chop finer if desired. I like bigger pieces.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and then sift them into another bowl. Stir in the oatmeal.
In the bowl of a stand mixer fitted with the whisk beater, mix together the banana, oil, brown sugar, granulated sugar, and eggs on medium-low speed. Reduce the speed to low and gradually add the water. Raise the speed to medium-high and beat for 3 minutes or until well mixed and the color lightens slightly. Reduce the speed to low once more and beat in the vanilla and then the zucchini and carrots for about 10 seconds, or just until incorporated. The batter will be foamy.
Add the flour mixture and beat until the flour is moistened. Raise the speed to medium and beat for about 20 seconds until fully incorporated. Scrape down the sides of the bowl. Add the walnuts and beat for about 10 seconds until evenly incorporated. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
Bake on the middle rack for 40 minutes or until skewer comes out clean.
For an attractive split down the middle of the crust, bake for 15 minutes, or until the natural split is about to develop and then, with a lightly greased sharp knife or single-edged razor blade, make a shallow slit 6 inches long down the middle of the cake. (Do this quickly so the door does not remain open long enough for the oven to lose heat.) Continue baking for 35 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. An instant-read thermometer will register 190°F/88C. The quick bread should start to shrink from the sides of the pan only after removal from the oven.
Let the quick bread cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the quick bread, pressing firmly against the pan, and invert the quick bread onto a wire rack that has been coated lightly with nonstick cooking spray. Reinvert the quick bread so that the top side is up. Cool completely.
This is best when it is completely cool. It really tastes better, even though the smell is so intoxicating that you will be anxious to eat it right away. BUT WAIT... it's worth it.
Honest fun fact... I can not use as little zucchini and carrot as they say so I use a whole lot (plus it's getting rid of all that zucchini, and that is the point). I use a whole medium zucchini and about 4-6 oz of carrots. No other changes.... and it makes two to three yummy loaves!
Original WP Post ID: 8047
Original WP Pub Date: 2014-07-31_142832