Zucchini is one of those vegetables that’s always around. You can find it at any farm stand, in every supermarket and probably in your neighbor’s backyard. It’s so versatile you can use it to make dinner or dessert. Zucchini bread is a popular way to enjoy this bountiful vegetable. This bread is moist with a pleasant spice flavor. Draining the zucchini first makes the bread moist without being mushy.
Zucchini Bread, adapted from my mom
Makes 2 loaves
3 cups grated zucchini (3 medium zucchini)
2 1/4 cups plus 1 tablespoon sugar
3 cups plus 1 tablespoon unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
½ cup brown sugar, packed
1 cup vegetable oil
4 large eggs, at room temperature
1/4 cup buttermilk
1 tablespoon pure vanilla extract
2 teaspoons fresh lemon juice
1 cup chopped toasted walnuts
Preheat oven to 350 degrees F. Spray two 8-inch by 4-inch loaf pans with baking spray. Line the bottom of the pans with parchment paper and spray the paper.
Toss the zucchini with the 1 tablespoon sugar in a large bowl. Transfer the zucchini to a fine-mesh sieve set over the bowl and drain for 30 minutes. Squeeze the drained zucchini in a clean kitchen towel or several layers of paper towels to absorb any excess moisture.
Sift the 3 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
Combine the oil, 2 1/4 cups sugar and brown sugar in an electric mixer on medium speed. Add the eggs, one at time, mixing after each addition. Mix in the buttermilk, vanilla and lemon juice. Reduce the speed to low and gradually add the flour mixture, mixing until just combined.
Toss the walnuts in a small bowl with the 1 tablespoon flour to coat. Fold the zucchini and walnuts into batter.
Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Remove the pans from the oven and cool for 15 minutes on a wire rack. Remove the bread from the pans and continue cooling on the rack.
Serve warm or at room temperature.