Martha Stewart Zucchini Bread Recipe
This loaf is the perfect way to use fresh garden vegetables. It is very tender, spiced, and full of flavor.
Equipment
- Loaf Pans
- Large Mixing Bowl
- Medium mixing bowl
- Box grater.
- Measuring Cups
- Rubber spatula
- Oven mitts
- Wire cooling rack
Ingredients
- 3 cups ALL-PURPOSE FLOUR
- 2 cups SHREDDED ZUCCHINI
- 1 cup VEGETABLE OIL
- 3 large EGGS
- 2 cups GRANULATED SUGAR
- 1 tbsp GROUND CINNAMON
- 1 tsp BAKING SODA
- 1/2 cup TOASTED WALNUTS
Instructions
Prep the Pans
- Turn your oven on to 350 degrees right now. Grease two loaf pans with a little bit of butter and flour. This ensures the bread slices come out very easily later.
Shred the Zucchini
- Wash your fresh zucchini and trim off the dark green ends. Use a box grater to shred the squash into tiny pieces. Do not peel the skin so you keep the bright green color.
Mix the Dry
- Put the all-purpose flour, baking soda, and salt in a bowl. Add the ground cinnamon and the baking powder now. Whisk them together until the mix is very light and even.
Combine the Wet
- Beat the eggs, vegetable oil, and sugar in a second bowl. Add the vanilla extract for a very sweet and floral aroma. This provides the signature Martha Stewart moist flavor profile.
Fold the Batter
- Stir the wet ingredients into the dry flour mixture slowly. Fold in the shredded zucchini and the crunchy toasted walnuts. Make sure the green bits are spread out very evenly.
Bake and Cool
- Pour the thick batter into your two prepared loaf pans. Bake for fifty-five minutes until a toothpick comes out dry. Let it cool in the pan before you try to slice it.
Notes
➜ Grate the zucchini small for the most even texture results.
➜ Do not squeeze the water out of the zucchini squash.
➜ Use room temperature eggs for a much smoother batter.
➜ Do not overmix the flour to avoid a tough bread loaf.
➜ Let the bread cool for hours to get the best flavor.
➜ Add a few chocolate chips for a much sweeter treat.