HOW TO MAKE ZUCCHINI BREAD

By Executive Baker Nick Meola

One of “The Magic Eight” plants that indigenous people gave to the world, zucchini squash, is perfect for baking, eating raw sliced into salads, sautéeing, and using to make zucchini bread! BTW: Two (2) large zucchini (shredded) yielded four (4) loaves... The trick is to place the shredded zucchini in a clean kitchen towel to squeeze all of the liquid from the fresh zucchini into a bowl first. By doing this step first, you will be able to measure the yield of the shredded zucchini...

NOTE: This recipe includes WALNUTS (remove if you have a peanut allergy). You need 6 Cups yield of shredded (skin-on) fresh zucchini, drained of liquid, or more, if you like, to make four (4) loaves of dense, heavy, and tasty zucchini bread. Shop at your local farm stand.

INGREDIENTS AND BAKING METHOD:

Sift 6 Cups bread flour with 3 Cups sugar and 1 Cup brown sugar (or 4 Cups bulk Stevia for baking), 3 tsp Kosher salt, 3 tsp baking powder, 3 tsp baking soda, 3 tsp cinnamon, and 3 tsp allspice or pumpkin spice in an extra-large bowl... In a separate bowl whisk 7 large eggs, 1 Cup extra-virgin olive oil, 1 Cup melted butter, 1/2 Cup Canola oil, and 1 tsp Vanilla.

To the bowl with the wet ingredients whisk in 2 Cups of chopped walnuts, and a 1/2 C applesauce (cored and seeded). Fold in the shredded zucchini (approximately 6 Cups). Fold the wet mixture into the dry ingredients---making sure to use a rubber spatula to scrape and fold all the flour and other dry ingredients into a bread-like consistency much looser than bread dough or pizza dough. Once fully combined, let the mixture sit for 10 minutes.

In the meantime pre-heat your oven to 350 degrees F. And, use vegetable spray to grease the inside of four (4) bread loaf pans. After the zucchini bread mixture sits for 10 minutes, use an extra-large measuring cup to evenly divide the zucchini bread mixture between the four (4) loaf pans.

Tap each filled loaf pan on the counter to remove any air, and then place them on the middle rack of your oven... Bake at 350 degrees F for 45 minutes... Insert a fork or toothpick after 45 minutes into each loaf to make sure that it comes out dry. Let the zucchini bread cool on a baking rack in the loaf pans for 20 minutes before removing from the pans. Remove the four (4) zucchini breads from the loaf pans to the cooling racks or plate. Slice one loaf, eat, and enjoy! #shoplocal #supportlocal ■

By David Long and Mario Tricomi