Here in Ohio we are coming to the end of zucchini season. For those of you who garden, or have friends who garden… you know what that means! Tons and Tons of zucchini. We have quite of few savory ways that we enjoy zucchini, but I have spent this summer trying to perfect my favorite sweet preparation- Zucchini Bread.
I find quick breads to be tricky. They either end up over done or under done and sunken in the middle. There really has never been that perfectly baked end result. The problem with zucchini bread is that, even though you think it is done when you take it out, the grated zucchini still releases moisture after baking. This leaves a rather soggy textured bread.
To solve this problem I started squeezing most of the liquid out of the zucchini before adding it to the batter. I have also begun “tenting” foil over the bread pan in the last 10 minutes of baking. This helps the center of the bread to finish baking, without over browning the outside. These two tips have made for a very successful zucchini bread season for me.
- 6 Tbsp Butter, melted
- 2 Eggs
- ½ cup Sour Cream
- 1 cup Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 2 cups Flour
- 4 cups Shredded Zucchini
- Combine wet ingredients in a medium sized mixing bowl, using a whisk. Then stir in sugar. Add Dry ingredients and mix only until incorporated. Do not over mix.
- To prepare zucchini- wash then cut off ends. Grate using a cheese grater. Then place zucchini in a thin dish towel. Squeeze to drain out juices of the zucchini. Once drained, add to batter.
- Pour batter into greased bread pan. Bake at 375 degrees for 45-55 minutes. In the last 10 minutes of baking tent the bread pan with foil. This will prevent the bread from over browning. To test for doneness insert a toothpick into the center of the bread and remove. The toothpick should come out clean. Remove from oven. Allow to cool 20 minutes then turn bread out of pan. Serve at room temperature.