Tuesday, August 4, 2015

Lemon-Ginger Zucchini Bread

Lemon-Ginger Zucchini Bread
Makes two loaves

3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup safflower or sunflower oil
3 eggs
2 1/4 cups sugar
1 tablespoon vanilla extract
2 cups grated zucchini (firmly packed)
the zest of 1 lemon
1 cup finely chopped candied ginger (available in the bulk bins)

Preheat the oven to 350 degrees. Grease and flour two 8 1/2 x 4-inch bread pans. (I prefer metal pans.) Stir together the flour, salt, baking soda, and baking powder in a small bowl. In a large bowl, beat the eggs, oil, sugar and vanilla together with a mixer until creamy. Blend in the flour mixture just until well-combined and then fold in the zucchini and lemon zest by hand. Toss the candied ginger with a tablespoon of flour to coat well. (This keeps the pieces from sinking to the bottom of the loaves.) Fold ginger into the batter.

Divide the batter evenly between the two pans. Bake for 60 to 70 minutes until golden brown on top and a toothpick or cake tester comes out clean. Let cool in the pans on a wire rack for 10 to 15 minutes. Carefully remove from pans and let cool completely.

When cool, wrap tightly in plastic wrap or foil and let stand overnight. This allows the oil and moisture to distribute evenly throughout the loaves.


Eugenia said...

Just saw this, so I think it's too late for the class, but check out my zucchini bread recipe, too! It's on my blog a few days ago. I'm going to add yours to my repertoire. Thank god for zucchini explosions!

Jennifer said...

The class isn't until the 21st, so I will definitely give it a try. Thanks!

Anonymous said...

Can this be adapted to a bread machine recipe? If yes, how?

Jennifer--flavorsoftheumpqua said...

No, bread machines only work for yeast breads, not quick breads, but it's not difficult to make.

Christine Galbreath said...

I had a huge zucchini in my CSA basket this week to use and I love this recipe so I decided to make a batch. I was out of some of the other ingredients though. I ended up substituting the eggs for flax meal and chia seeds mixed with water. I also used 1/2 whole wheat flour and omitted most of the sugar and used 2/3 C. honey instead. Lastly, I didn't have any lemon, so instead I added some cocoa powder and made them chocolate ginger zucchini muffins. I just want you to know that even with all of those substitutions it still turned out great!