Ettie's Eats: Fail-Proof Zucchini Bread
Fill up on weekly kitchen experiments, recipes and local cooking tips from our assistant editor, Ettie Berneking.
DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.
So here’s how my week started out: I tried to make those slice-and-bake cookies you buy at the grocery store, but it was a total flop. Somehow, the cookies managed to thin out into one super-crispy cookie cake instead of baking into perfect little chewy rounds like what was pictured on the label. It was a total fail, and it sent me reeling into a deep culinary depression.
That might be a slight exaggeration, but I was definitely bummed. I kept trying to eat the cookies in hopes that I would eventually grow to really like them, but it never happened. They were basically really thin biscotti that could only be enjoyed when dunked in a piping hot cup of coffee.
So in order to cheer myself up, I returned to the kitchen and whipped up a warm loaf of cinnamon-y zucchini bread. This recipe is a breeze, and the brown sugar and cinnamon help give it a nice warm flavor that is perfect for the fall season. I like to sprinkle some Sugar In The Raw over the top of the bread to give it a nice crisp bite.
With a thick slice of zucchini bread in front of me, I totally forgot about my botched sugar cookies.
Till next week, happy cooking!
Fool-Proof Zucchini Bread
1½ cups all-purpose flour
1½ cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
¾ cup vegetable oil
1¼ cup white sugar
1 cup dark brown sugar
3 teaspoons vanilla extract
2 cups zucchini, grated
½ cup walnuts, chopped
1. Preheat the oven to 325°F.
2. In a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon.
3. In a separate bowl, whisk the eggs, oil, sugar, brown sugar, vanilla and zucchini. Slowly stir the dry ingredients into the wet ingredients, and stir to combine. Mix in the walnuts.
4. Pour the batter into a prepared bread pan.
5. Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool on a rack for 20 minutes before removing the bread from the pan.
Makes 1 8 x 4-inch loaf.