Zucchini Bread
ZUCCHINI BREAD( Turai or Toori )
MAKES ONE 8 ½-BY-4 ½ -INCH (21.5-BY-l1.5-CM) LOAF OR THREE 6-BY-3-INCH (JS-BY-7.5-CM) LOAVES
(see note)
- 8 oz (125 g) zucchini (courgettes), trimmed
- ½ cup (4 fl oz/125 ml) canola oil, plus extra for greasing
- ¾ cup (6 oz/185 g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract (essence)
- 1 ½ cups (7 ½ oz/235 g) unbleached all-purpose (plain) flour, plus extra for flouring
- 2 teaspoons baking powder
- ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda (bicarbonate of soda)
- ½ cup (3 oz/90 g) chopped pitted moist-pack prunes
- 1/3 cup ( ½ OZ/45 g) coarsely chopped walnuts cup ( ½ OZ/45 g) coarsely chopped walnuts
Preheat the oven to 3500P (180°C). Grease and lightly flour one 8 ½ -by-4 ½ -inch (21.5-by-11.5-cm) loaf pan or three 6-by-3-inch (15-by-7.5-cm) loaf pans.
Using the large holes of a box grater-shredder or the large-holed shredder blade of a food processor shred the zucchini. You should have about I cup (5 oz/155 g). Set aside.
In a bowl, combine the oil, sugar, eggs, and vanilla. Beat vigorously with a whisk or with an electric mixer on medium speed until pale and creamy, about I minute. Stir in the shredded zucchini until blended.
In a bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, prunes, and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pants).
Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes for a large loaf, 35-40 minutes for small ones. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pants) on a rack for 10 minutes. Turn the bread out, place upright on the rack, and let cool completely.
NOTE
loaf Pan
Be careful when trying to substitute a pan of a different size than what’s called for in a recipe. As a rule of thumb, the batter should fill the pan about two-thirds full. Use less batter, and you will have a flat loaf. Fill the pan too full, and you will end up with an overflowing, top-heavy loaf that looks awkward and is difficult to slice.
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