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zucchini bread season

July 06 2009 by Kristin at The Kitchen Sink in Breakfast,Recipe » 22 comments

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The end of a long holiday weekend, I find, inspires a renewed resolve in the diet realm.  Where I was slathering a brat with mustard and reaching for another frosty beer just a day or two ago, I am now yearning for leafy greens and sparkling water.  The Fourth of July, it seems, breeds an earnest in me.  For a couple of days, that is.

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And this bread is just the post-holiday thing, ready to chase away any over-indulgences of the weekend past.  Chalk full of whole grains, super-powered flaxseed, and tangy yogurt, this bread is about as earnest as it gets.  Sure it’s got a sweetness, but it’s only a whisper.  The main ingredient of this bread is a vegetable, for pete’s sake!

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It’s a happy thing when zucchini bread season rolls around.  As if overnight, the stuff starts showing up in bakery cases and picnic baskets around July.  And each recipe is a little different.  Some involve chocolate, laced with chips or flavored with cocoa powder; some are deeply spiced; some are dark and some are more blonde; some are dense, while others are light.

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This one is hearty and tender and complex.  The chopped pecans distributed through the batter and the whole pecans that bake atop the loaf lend a nice meatiness, while a dusting of raw sugar imparts a shimmer and a sweet crunch.  And, like I said, it’s earnest enough for the Fifth, Sixth or Seventh of July.

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Zucchini-Pecan-Flaxseed Bread
Adapted from Cooking Light

2 1/2 cups whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup plain yogurt
2 eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Cooking spray
3 tablespoons whole pecans, toasted
1 tablespoon raw or sanding sugar (optional)

Preheat oven to 350°.

Combine flour, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.

Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.

Combine yogurt, eggs, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.

Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons whole pecans and 1 tablespoon raw sugar (optional).

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.

22 comments so far. »
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  1. Whitney says on July 06 2009 at 8:48 pm:

    Love the pecans on top!

  2. Domestic Executive says on July 06 2009 at 9:16 pm:

    I’ve never heard of Zucchini bread (or courgette bread for that matter. This sounds like a great way to get your vege portion yet still have some comfort.

  3. Jennifer says on July 07 2009 at 4:15 am:

    Oh my! YUM!!! I love how hearty and wholesome this bread is! GREAT for breakfast! I have SO much zucchini right now! :) thanks!

  4. heather says on July 07 2009 at 5:36 am:

    now that is MY kind of bread! looking forward to the zucchini crop!

    cheers,

    *heather*

  5. Lee @ foodie plus 4 says on July 07 2009 at 6:30 am:

    This looks fantastic and reminds me of having zucchini bread as a child when it was warm right out of the oven. Thanks for the recipe.

  6. Calvine says on July 07 2009 at 7:36 am:

    Why is zucchini bread just SO good? There is something about it that sets it apart from all other breads/cakes, I think. Haven’t thought to add pecans – looking forward to trying your recipe, thanks!

  7. rose says on July 07 2009 at 8:38 am:

    Nicely done! Looks delicious! I love your addition of flax seeds & pecans =)

  8. oneshotbeyond says on July 07 2009 at 3:48 pm:

    my favorite bread EVER but without the nuts. Though I love nuts in other things and on their own I never got a fancy for them in breads. Strange!

  9. Mary says on July 07 2009 at 5:06 pm:

    I just picked up 5 zucchini at the farmers’ market. We’ll grill a couple, and put the rest in bread. I can’t wait!

  10. maris says on July 07 2009 at 6:52 pm:

    This looks great. I’ve never seen a zucchini bread with chopped pecans but next time I make some I’ll definitely be trying this!

  11. Rachel says on July 07 2009 at 7:33 pm:

    Did you actually use a whole tablespoon of baking powder? I made this and it was great, except for a bitter taste that I think might come from too much baking powder. If you have any ideas about the bitter taste, I would appreciate it, since I would love to make this again!

  12. Kristin at The Kitchen Sink says on July 07 2009 at 7:54 pm:

    whitney: Thanks! Me too.

    Domestic Executive: Well, welcome to the zucchini bread fold. I think you’re going to like it here.

    Jennifer: For breakfast, for dessert, for a snack ….

    heather: We’ll be swimming in them, before we know it.

    Lee: We were more of a banana bread family growing up, but I’m making up for lost time.

    Calvine: If I had to guess, I’d say it’s the texture. And, yes, give pecans a try!

    rose: Thanks!

    oneshotbeyond: Yes, by all means, feel free to leave them out.

    Mary: Oooh, what a haul! I’m loving grilled/cooked zucchini with basil.

    maris: I hope you do!

    Rachel: Yes, I did. And I actually like the taste of baking powder (I’m thinking baking powder-heavy biscuits). I’m sorry you didn’t love the bitter taste. You could always amp the sugar to counteract it. Or perhaps it was a super tangy yogurt that’s at issue (though I like tangy yogurt too, so I guess I’m no help!)?

  13. Winker says on July 07 2009 at 8:57 pm:

    Oh thank you, thank you, thank YOU for giving me a recipe that’s not loaded with oil! The one from childhood was sooo fattening and sooo good and I’ve missed it. But now I have yours and can’t wait to make it!

  14. Cookin' Canuck says on July 07 2009 at 9:06 pm:

    I like the addition of flaxseed. I can get my omega-3s while enjoying a delicious bread. Perfect!

  15. The Duo Dishes says on July 08 2009 at 3:16 pm:

    Also love the addition of pecans. We’ve never seen anyone put nuts in their zucchini loaf.

  16. Eliana says on July 13 2009 at 9:16 am:

    This bread looks amazing. I don’t subscribe to cooking light so thank you very much for posting.

  17. tara says on July 13 2009 at 7:04 pm:

    This looks fan-freakin-tastic. Your cornbread has become a staple around here, so I am sure my family will welcome the introduction to this gorgeous loaf. It is truly one of the prettiest I’ve ever seen. Thanks so much!

  18. Jo Mandel-Cohen says on July 15 2009 at 1:43 am:

    Hi – this looks great – but the use of the word bread is confusing. Is this more of a cake, like banana bread?
    Jo

  19. Cecilia Carr says on August 02 2009 at 10:49 am:

    Dee-lish! Made two batches, one for loaves and one for mini muffins (baked 10 min. @ 400) – - adorable.

  20. Kim says on September 20 2009 at 9:43 pm:

    I just made this for the second time and I wanted to tell you that your bread recipes are fantastic! Between this and the banana bread I’m not sure I need to keep looking. :) I make this with wheat germ instead of flax and sour cream since I don’t use yogurt and it’s delicious and perfect for breakfast. Love the pecans on top, it looks much more professional that way. Thanks!

  21. Cecilia says on July 30 2011 at 4:14 pm:

    Love this recipe! thanks so much for sharing. I had to make a few changes with what I had in the fridge. My house smells delicious! Thanks again!

  22. Emily says on August 08 2012 at 3:48 pm:

    Could I use All purpose flour instead of the whole wheat?

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