Welcome. Deronda here with foods 101. Today,
I'm showing you how to make Zucchini Bread.
Got the recipe from our family cookbook. That's my uncle that has mastered this
bread over the years. It's absolutely phenomenal. The
ingredients you're going to need for this
is 2 cups of regular sugar, 3 cups of all-purpose flour.
I'm using an unbleached bread flour, but you can also
use all-purpose flour, one cup of vegetable oil.
I'm using canola oil, one cup of chopped walnuts. If you want to
substitute this for pecans or if you want to leave the nuts out all
together you can. I've got a couple of extra walnuts here
I'm going to add to the top of our bread loaves. 1 teaspoon of baking powder,
baking soda, salt, and 2 teaspoons of ground
cinnamon, three medium to large eggs. I've got small eggs here so I'm gonna
use five. And we're looking for two cups of fresh
grated zucchini. I'll show you how to do that here in a little bit. Let me show
you how we're going to get this together. Add all your flour into a large mixing
bowl with the salt, the baking soda, baking powder and your
cinnamon. Whisk these five ingredients around until they are well
incorporated. You'll be able to tell because that
cinnamon will just fade beautifully and evenly right into
your white ingredients here. You can set this off to the side
to prepare your zucchini. You're going to rinse it really well and you're going to
remove the ends with chef's knife. Be very careful when working with a
knife. We're gonna slice it down the center. Remove the seeds
with the spoon. You can see those seeds right there we're going to go
in and we're just going to pull it out until you can no longer see seeds here
in your zucchini. You definitely don't want these seeds in
your zucchini bread. Okay you may have to put a little muscle
power in here to get all those seeds out.
This is ready for grating. It's so fresh
and look at that vibrant green color. Love it. With a grater we're going to
start grating that zucchini that we've removed
the seeds from. Look how beautiful that's gonna be.
Remember we're looking for two cups. Have fun grating and be
very careful. I've got half of my zucchini
grated and I'm gonna come back with that chef's knife and I'm gonna run it
through my zucchini because I like these little pieces of
zucchini throughout my zucchini bread. Let's see how much we've
got here. Here we've got one cup so half that
fresh zucchini is going to give us one cup of grated zucchini.
I'm going to start on the second cup. Keep grating.
Get it all off my grater and then back with that knife. Now this isn't necessary
and i'm going to leave it up to you whether you want to do this or not.
It's really easy to transport back and forth when grating it on parchment
paper. Makes it a lot easier just to get it here in your cup.
Got our two cups of zucchini and we can set this off to the side...
don't lose any. I've been adding my eggs into a
mixing bowl. Using a fork gently
whisk them together just a little bit. Now, I didn't show you
vanilla in the beginning ingredients but I'm add a teaspoon
or two. It's really optional but I decided to use it.
Add your oil with your egg mixture. Add your sugar continue whipping it
in. The sugar is going to dissolve in these eggs in
this oil. That's what you're looking for because
it's going to give it a lovely crunch on the outside of your zucchini
loaves once they bake. Set this off to the side. Prepare two
loaf pans while your oven is preheating to 325
degrees Fahrenheit. These are the foil loaf pans
that are eight inches by three and three quarter inches
and about two and a half inches deep. If you want to use
regular loaf pans you be my guest. Back with that egg mixture
and you see how that sugar has just really
dissolved here in that oil and egg. Now we're gonna
add in that grated zucchini. Look how beautiful the colors are
on that. We're just gonna go ahead whoops let's don't lose any
stir it in until it's well combined. Oh this is going to be so
lovely. Add our zucchini mixture in with our flour mixture.
I like using a spatula to make sure you get all
of your oil and zucchini and sugar here in with your dry ingredients. With a fork
I like using a fork because i think it really helps blend these
ingredients together. When it's starting to look like
this where you can still see a little bit of the flour
you want to add your walnuts if you're adding nuts to your zucchini
bread. You don't want to over mix your
batter, but you want to make sure you get all
the flour out of the bottom of your bowl. You see how you get a little bit of
flour left in the bottom? Just make sure you have a spatula
and you can get all the way to the bottom and just
fold it over to make sure you have no dry ingredients. This
zucchini batter is ready for its loaf pans.
By the look of this batter it looks like I can go ahead and use three loaf pans.
So i went ahead and greased and floured a third one.
We're gonna fill it probably three-fourths of the way
full. Alright, there we go. I think I'm gonna go back with just
using two of my loaf pans. It looked like there
was a lot more batter to where I can use three pans. I mean you could if you
wanted to make your loaf smaller. I'm gonna set this off
to the side. I'm only going to stick with two of
my loaf pans. With those additional nuts I'm just
going to sprinkle them here on the top. That is if you're using
nuts in your bread. Give them a little tap
so they can sink down in there. These are off to that 325 degree preheated
oven on the middle rack for the next one hour.
Use your timer and no peeking. Here's one zucchini loaf and my whole house
smells so yummy. Here's the second. Look how
golden that is. The smells of cinnamon and roasted
walnuts and look at those walnuts on the top. We're gonna let them
cool here in the pan for five minutes. After five minutes...
they're still a little warm but if you bake them here in these
little foil pans they should just come right out if
you've really greased and floured them. I'm gonna flip it upside down and look
how pretty that is. We're gonna let him sit here on its
cooling rack for the next hour or so and let them
cool down. This should come right out too and
there you are. Give them one hour to cool down. I'm
going to cut into one of these zucchini loaves.
I use a serrated knife. A serrated knife has those little teeth on the edge
that'll give you these beautiful clean cuts.
Let's start here on the end. I want you to
look on the inside and how fantastic that is. Oh and it smells so yummy.
I cut them about a half an inch thick.
And there they are. You can put some butter,
whipped cream, serve it with berries, perfect with coffee and tea.
Gotta get ooh look at those little zucchini pieces. Oh yeah
gotta give it a try...
Wow the crunch on the outside of this zucchini bread
and the nice moist delicious cinnamon and just the
perfect amount of sweetness. Look here how delicious
and moist that is. Just springs right back.
The great thing about this is it freezes super well
well wrapped in the freezer up to three months.
You will not be disappointed in this Zucchini
Bread. Nice, moist with a delicious crunch here on the outside. iIm Deronda
with foods 101. Give me thumbs up. Leave me a comment. Hit
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youtube food videos. Thanks a million for watching. That is
one fantastic
Zucchini Bread. I'll catch you
lovely people later...