![]() ![]() My Special Zucchini Bread: This is the more maximalist version of zucchini bread I've featured here since 2008. ![]() One thing to keep an eye out for is any squash that has developed seeds. I like to leave the skins on all of them for the color-flecks they lend to the batter. ![]() Classic green-skinned zucchini are most typical, but you can also use eight-ball squash, patty pan, crooked neck squash, etc. Yellow Summer Squash Are OK Too! You can basically use any summer squash you like here. If cake batter is visible on your tester keep baking in 7-10 minute increments. This is a big loaf and you want to make sure the interior is cooked though. When you're ready for it, thaw and toast (or toast in a pan with a bit of butter).Īccurate Baking Time: A cake tester is important here. Too Much: If you've baked more zucchini bread than you can eat, slice it, divide with parchment paper, and freeze in baggies. Thaw and use with this recipe later in the year. Pre-grate & Freeze Excess Zucchini: When you have more zucchini than you know what to do with, grate it on a box grater and then divide 2 1/2 cup portions into freezer bags. If you're looking for a go-to zucchini bread recipe, give this a shot. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires just one pan and is a rustic stunner. Over the years I began to prefer this pared-down and more minimalist version. For years I would load my zucchini-flecked quick bread batter with all manner of zest, spice, and whatnot. This recipe makes a single beautiful loaf of walnut studded zucchini bread. ![]()
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