Taken from the Video on Youtube
I’m Chef Mike Moses, and welcome to my kitchen. We’re going to turn this into something delicious. My zucchini loaf is coming up. Last year, my garden didn’t do very well. I had 3 zucchini plants and I got nothing. Not a thing. This year, however, after laying down a lot of compost, my 5 zucchini plants over produced.
I got a lot of zucchini. In fact, this is one of my smaller ones for the zucchini bread.
Here’s what we’re going to need.
First of all, the dry ingredients.
3 Cups of AP Flour
1 teaspoon of Baking soda
1 teaspoon of Baking Powder
1 tablespoon of Quality Ground Cinnamon
2 1/4 cups of Sugar
OPTIONAL – 1 Cup ground Walnuts
For the wet ingredients.
We’re going to need
1 cup of vegetable oil.
3 teaspoons of quality vanilla extract
3 eggs
2 cups of grated zucchini.
So let’s get the zucchini peeled and grated and then we’ll put this thing together.
I like to peel it with my carrot peeler or my potato peeler or whatever peeler you want to call it.
Be careful, too, because it gets slippery. There is a lot of water in the zucchini.
We’ll want to take out the seeds. And the easiest way to do this, take your spoon and just run it through the middle of each half.
Now it’s time to grate the zucchini. I’ll cut it in quarters and start shredding.
There should be two cups, and you’ll notice it’s very nicely shredded.
So let’s mix our dry ingredients. This is very important.
Everything needs to be sifted. So we’re going to sift our flour, sugar, cinnamon, baking soda, baking powder, and salt.
Everything has been sifted, and now we’ll just give it a mix.
Mix it up really good because you want your baking soda and baking powder to touch so they can interact with each other When we go to the heat.
That’s our dry ingredients taking care of.
We need three eggs. Add your three teaspoons of vanilla, one cup of vegetable oil, any kind will work. You can use real vegetable oil, canola oil, or corn oil. So long as it is a vegetable oil. Mix this all around. I want my eggs to look like a hollandaise, but it’s eggs and oil. I’m going to add the zucchini, and just mix that around so that everything gets incorporated.
All right, so we’ve got the dry. We’ve got the wet. We’ve got the nuts.
The only thing I have to do now is prepare my pans. And these are two four by eight, regular loaf pans.
I’m going to preheat my oven to three hundred and twenty five degrees on bake. Do not go convection. We just want the steady soft heat.
Now these pans need to be greased and flowered.
The easiest way to do that is to get yourself a rubber glove and little bit of shortening.
What I do is I put some in each pan. Then just start massaging the pan, make sure you get it everywhere, you want to get the sides the top.
Now, for the fun part, we need to put some flour in them.
I want to lightly dust each pan and shake it around.
Dump the excess into the next pan and our pans are ready to go.
OK, so we have our dry ingredients here.
I’m going to add my walnuts giving that a nice mix in. Now we’ll add the wet ingredients, all the zucchini and the eggs, every last bit of it, and then I’ll just slowly start incorporating all this together.
Here comes the fun part. I have to divide this by 50 percent in each pan.
Make it level in the pan and then give each one a good little bang on the counter to let any air bubbles out.
These are going in the oven, 325, probably 50 minutes to 70 minutes, depending on your oven.
The Zucchini Loaf has been in the oven for about sixty-five minutes.
Now we need to test it to see how close we are to being done. I take a wooden stick, poke it in the middle and if it comes out dry you are done. Any wetness and pop the loaf back in the oven for another 10 minutes.
Then make a cup of tea and have some zucchini loaf.
Hope you try this recipe.
