This moist and marvelous zucchini bread is worth every calorie
Is it possible to reimagine zucchini bread? Yes, it most certainly is. I can prove it with my latest reincarnation of this generational classic.
Instead of just cinnamon to enhance this sweet quick bread, I opted for Chai flavors: cinnamon, ginger, allspice, clove and cardamom. The best part is I didn’t have to measure out the spices individually – they were all tucked in a bag of Chai tea. Now I know what you’re thinking. Chai tea contains black tea along with the spices. Would that work in zucchini bread? Again, a resounding “yes.” The blend elevated and enhanced the mild taste of the zucchini.
All I did was take my favorite zucchini bread recipe from friend and award-winning baker, Susan Zugohoer, switch out some of the cinnamon called for with Chai tea, and added a splash of vanilla to the batter.
You may be tempted to skimp on the sugar or oil in the bread but I wouldn’t. Both contribute to moistness, fine texture and flavor.
The recipe makes two large loaves or three regular loaves. After cooling, the bread slices so easily. The flavor is intriguing and will convince you it’s worth every calorie.
Moist and marvelous zucchini bread with Chai essence
Ingredients
3 cups grated unpeeled zucchini (squeeze moisture out before measuring and pack zucchini firmly into measuring cups)
3 cups sugar
1-1/2 cups vegetable oil – I used canola
4 large eggs
2 teaspoons vanilla
3-1/4 cups all purpose flour
1 teaspoon cinnamon
2-3 teaspoons dry Chai tea blend – 2 will give a mild taste; 3 a more robust taste
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups chopped nuts – optional – I used toasted pecans
Instructions
Preheat oven to 350.
Spray 2 large loaf or 3 regular loaf pans.
Mix zucchini, sugar, oil, eggs and vanilla. Beat on medium speed 2 minutes.
Combine flour, cinnamon, Chai blend, baking powder, baking soda, salt and nuts together. Add to zucchini mixture and blend well.
Pour into prepared pans.
Bake on middle rack 45 minutes to one hour or until done. A toothpick inserted deep into center will come out clean. My 2 large loaf pans took 55 minutes to bake.
Tips:
Ball bat sized zucchini works great
If you grow zucchini, you know it can go from slender to ball bat size seemingly overnight. Overgrown zucchini has good flavor and shreds up just fine.
Can you peel zucchini?
I don’t, but Cheryl Bullis, a professional baker from Clermont County, does peel her zucchini before measuring.
Squeeze hard to get moisture out
Zucchini is notorious for a high moisture content which can make batter too runny.
Add nuts to dry ingredients
This insures that the nuts stay suspended throughout the bread and prevents them from sinking to the bottom of the loaf.
This article originally appeared on Cincinnati Enquirer: Zucchini bread with Chai essence by Rita Nader Heikenfeld
