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Smitten Kitchen Zucchini Bread

adaptmyrecipe.com/recipes/smitten-kitchen-zucchini-bread

Prep15min Total1hr 20min Serves1 loaf (8-10 slices) Hands-on15min Devicesany

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Smitten Kitchen Zucchini Bread

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Smitten Kitchen Zucchini Bread

Adapted from smittenkitchen.com

Deb Perelman's classic zucchini bread, now one-bowl start to finish. Your Thermomix grates the zucchini, whisks the batter, and folds in the walnuts without a single extra mixing bowl. Moist, warmly spiced, the kind of loaf sliced in the morning and gone by dinner.

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Smitten Kitchen Zucchini Bread

Essentials

Ingredients

  • 1 medium zucchini (about 200 g), trimmed and chunked
  • 2 eggs
  • 115 g neutral oil (vegetable, canola, or light olive)
  • 225 g caster sugar
  • 1 1/2 tsp vanilla extract
  • 210 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 50 g walnuts, roughly chopped (optional)

Method

Preparation

  1. 1 Preheat oven to 175°C fan-off. Grease and line a 23 x 13 cm loaf tin with baking paper, leaving overhangs to lift the loaf out later.
  2. 2 Add 200 g zucchini, chunked, to mixing bowl.Weigh
  3. 3 Grate 4 sec/speed 5.4s / sp5
  4. 4 Scrape down the sides and lid.
  5. 5 Add 2 eggs to mixing bowl.Weigh
  6. 6 Add 115 g neutral oil to mixing bowl.Weigh
  7. 7 Add 225 g caster sugar to mixing bowl.Weigh
  8. 8 Add 1 1/2 tsp vanilla extract to mixing bowl.Weigh
  9. 9 Mix 15 sec/speed 4.15s / sp4
  10. 10 Add 210 g plain flour to mixing bowl.Weigh
  11. 11 Add 1/2 tsp bicarbonate of soda to mixing bowl.Weigh
  12. 12 Add 1/4 tsp baking powder to mixing bowl.Weigh
  13. 13 Add 1/2 tsp fine sea salt to mixing bowl.Weigh
  14. 14 Add 1 1/2 tsp ground cinnamon to mixing bowl.Weigh
  15. 15 Mix 15 sec/speed 4/reverse.15s / sp4
  16. 16 Add 50 g walnuts to mixing bowl.Weigh
  17. 17 Mix 8 sec/speed 3/reverse.8s / sp3
  18. 18 Pour batter into the prepared loaf tin and smooth the top with a spatula.
  19. 19 Bake 55-65 min at 175°C, until a skewer inserted in the centre comes out with moist crumbs but no wet batter.
  20. 20 Cool in the tin for 10 min, then lift out onto a wire rack to cool completely before slicing.

Notes

Tips

  • Don't wring the grated zucchini. Its water is exactly what keeps the crumb tender, squeezing it dry gives you a drier, tougher loaf.
  • One bowl does the whole job. No box grater, no separate whisking bowl, no sifter. Rinse once at the end.
  • To make two loaves, run a second batch rather than doubling in the bowl. Cake batters above 1.8 L climb up under the lid and splatter.
  • The loaf keeps 3 days wrapped at room temperature, a week in the fridge, or 3 months frozen in slices with baking paper between them.
  • For a deeper-flavoured loaf, swap 50 g of the sugar for soft brown sugar and add a pinch of ground nutmeg with the cinnamon.