May 12

May 12 Almond Zucchini Bead

Unabashed almond flavor, crisp edges and a moist flavorful crumb with an unexpected blend of spices to make it aromatic.

Almond Zucchini Bread

Makes 1 loaf

One of our absolute favorite quick breads (between Claude and I, it usually doesn’t last longer than the weekend). This zucchini bread has lots of whole grains plus the zucchini to help make moist and hearty, with a cup of coffee or tea you have a perfect breakfast. Flavored with almond extract for a floral accent along with five spice and ground coriander for spice. The Sichuan pepper in the five-spice gives a nice tingle to exhilarate the palate while the remaining spices make the loaf aromatic.

“Recipe Tips:

1. *The zucchini should be shredded on the large holes of a box grater.

2. Zucchini bread has a tendency to be accidentally underbaked due to the high moisture content. The best test for doneness is with an instant-read thermometer. However, I have included as many visual cues as possible to ensure a perfectly baked bread if no thermometer is available.

3. It is not practical for me to keep almond meal at home but, I always have whole roasted almonds. I grind the required weight in my food processor to make a flour and use that in this recipe. An equal weight of all purpose flour is ok to use if you do not have almonds or almond meal. ”

Ingredients

Dry Ingredients

195g (1.5 c) all purpose flour

65g (0.50 c) whole wheat flour

65g (0.50 c) old fashioned rolled oats

80g (0.50 c) almond meal or all purpose flour

6g (2.5 t) ground 5-spice

6g (1.5 t) baking powder

4g (1 t) kosher salt

3g (1 t) ground coriander

2g (0.50 t) baking soda

Liquid ingredients

240g (1 c) granulated sugar

70g (5 T) unsalted butter, melted and cooled

60g (0.25 c) dark brown sugar

36g (3 T) coconut oil, melted and cooled or vegetable oil

4g (1 t) almond extract

1g (0.25 t) vanilla extract

2 large eggs, room temperature

390g (2.5 c) zucchini, shredded*

Recipe Know-how

1. Preheat oven to 190 C / 375 F.

Lightly spray a 23 x 13 cm (9 x 5 in) loaf pan.
Line the pan with a parchment sling. Set aside.

I like the sling to cover the long sides of the loaf pan for easiest lifting.

2. In a large mixing bowl, combine all of the dry ingredients, mixing well to combine. Set aside.

3. Add the butter, oil and sugars to a medium mixing bowl.

Whisk to combine.

The mixture will be more wet sand in texture than a smooth homogenous mixture.

Add the extracts mixing to combine.
Add the eggs one at a time, whisking 30 seconds after adding each egg.
Continue whisking vigorously for 1 minute or until thickened but not ribbony.
Add the zucchini, stirring with a rubber spatula to combine.
Add the liquid mixture to the dry ingredients and stir with the rubber spatula until just combined.
Allow the batter to sit for 5 minutes.
Give the batter a gentle stir and pour into the prepared pan.
Give the pan 3 – 4 taps on the work surface to release any bubbles.

4. Place the pan in the oven and bake for 50 minutes.

Test loaf for doneness. The loaf is ready when an instant read thermometer, inserted into the center of the loaf registers 93 C / 200 F.
A finished loaf will spring back when pressed and crumbs will be attached to a toothpick/thin skewer when inserted into the central most point.
If using a toothpick or skewer to test, it should go into the bread without too much resistance. If there is a lot of resistance, though cooked, the bread will likely not yet be cooked as the liquid has not yet evaporated enough and needs to continue cooking.
You may need to cover the loaf with foil to prevent over browning.