Last week we went to Miami for a quick, much needed getaway. Though we had a fantastic time, since we were trying to do a lot in a very short amount of time, by the time we made it back home we were both exhausted. And because taking this trip was a last minute decision and we literally packed up and left, I had no time to clean and organize the house before leaving.
Don’t get me wrong; it is not like we are living in a mansion. Our house is more like a small flat with 2 bedrooms. However, as one who has ever lived in a small space would know, even a little bit of clutter shows right away in spaces that are small.
As you can imagine, it was not fun coming back to a house dusty, cluttered house after a long day of travel with several delays and airport issues. I spent the whole day of yesterday cleaning and doing laundry. And, to say the least, it was not how I would have liked to spend my day.
After 5 hours of cleaning, I promised myself that, in the future, I will do my best to make sure that the house is clean (and organized) before going on vacation.
At the end of all the cleaning, I felt like I deserved a treat. All I wanted was a freshly brewed cup of coffee and something sweet to accompany it. Since I was tired, I wanted a dessert that is quick and easy to put together without dirtying a lot of dishes. I had my eyes on this bread for a while now and thought that this was a perfect excuse to make it.
Putting together this zucchini bread took less than 15 minutes. The only somewhat time-consuming thing during the process is the shredding of the zucchini and draining of its juices using a kitchen towel. Though it requires a little bit of a muscle, it is very important for the end product to have just the right amount of moisture. Once you are done with that step, all you have to do is to mix all the ingredients and bake it.
It is that simple…
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- 1 1/2 lbs. zucchini, washed and shredded
- 1 1/4 cups (8 3/4 ounces) dark brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1/2 cup (2 3/4 ounces) whole-wheat flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 3/4 cups walnuts, chopped
- 1 tablespoon granulated sugar
- Pre-heat the oven to 325 degrees.
- Spray a 9”by 5” loaf pan with vegetable spray.
- Place shredded zucchini in the middle of a clean kitchen towel. Gather each end of the towel and squeeze tightly to drain as much liquid as possible from the zucchinis. It should be around half a cup of liquid. Discard the liquid. Place the zucchinis in a bowl and set aside.
- Whisk together the brown sugar, vegetable oil, eggs, and vanilla extract. Fold in the zucchinis.
- In a separate bowl, mix all-purpose flour, whole-wheat flour, cinnamon, salt, baking soda, baking powder, and nutmeg.
- Fold in the zucchini mixture into the dry ingredients and mix just until combined.
- Fold in the walnuts.
- Pour the mixture into the loaf pan. Using the back of a spoon, distribute the batter equally.
- Evenly sprinkle the granulated sugar on top of the batter.
- Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean (or with a couple of crumbs).
- Allow it to cool for 30 minutes on a wire rack. Then remove it from the pan and let it come to room temperature completely before serving.
Adapted from Cook’s Illustrated Magazine’s June&July 2014 issue.