This time of year I usually blindly pick a zucchini bread recipe to make from an online source or a cookbook so I can scratch the itch. I make it once, decide it’s not my favorite, and wait until next year to try again. This time I tested a few, tweaked the one I liked, and finally settled on this recipe. Moist, simple, not ridiculously sweet, with plenty of zucchini (in this case, the yellow variety).
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP cinnamon
1/2 tsp nutmeg
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup coconut oil, melted
1 TBSP vanilla
2 cups (250g) shredded zucchini
Preheat oven to 350 degrees. Grease one 8.5×4.5″ loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, whisk together sugars, eggs, coconut oil and vanilla. Pour over flour mixture and fold with a rubber spatula until just moistened.
Fold in shredded zucchini until uniform and all the flour has been incorporated. The batter will be stiff.
Scrape into prepared pan – it should fill the loaf pan 3/4 of the way up.
Bake at 350 for 45 minutes. Tent loosely with foil and continue baking for an additional 30 minutes, until no longer doughy in the middle.
Let cool 10 minutes in the pan before turning out.
This is an excellent use of any tasty jam you have sitting in your fridge for a little too long. The peach rosemary jam I had from last year was lovely.
1/2 cup sugar
1/4 cup powdered sugar
1/2 tsp salt
2 cups flour
2 sticks butter, softened
2 egg yolks
1 1/2 tsp vanilla
3/4 cup flour
2 TBSP sugar
2 TBSP brown sugar
1/4 tsp salt
1/2 tsp cinnamon
5 TBSP butter, softened
1/2 tsp vanilla extract
1 1/4 cups jam
Make Crust: Place all ingredients in the food processor. Process in long pulses until the dough is just formed, stopping and scraping the bowl when necessary. Remove dough from bowl and pat into a rough square.
Place dough between layers of wax paper and roll out to approximately 9×13″ and 1/4″ thick. Lightly grease a quarter-sheet pan or 9×13″ pan. Place the dough in the pan – the dough is forgiving and you can press it around to make it as even as possible.
Place dough in freezer for at least 30 minutes.
Make Streusel: In a small bowl, stir together flour, sugars, salt and cinnamon. Cut the butter into tablespoons and work into the flour mixture with your fingers until clumps form. Toss with vanilla and set aside.
Assemble and Bake: Preheat oven to 350 degrees. Spread 1 1/4 cups jam evenly over the dough in the prepared pan. Sprinkle evenly with the streusel.
Bake for 35 minutes, until the streusel becomes light brown. Let cool completely in the pan before cutting into bars.