Classic Zucchini Bread

From Alison Roman/ The New York Times

Unable to locate my mother’s out-of-this-world recipe for zucchini bread, I found this one online to use for the basics—and, turns out, the results are pretty much as I remember Mom’s. I reduced the cinnamon to a teaspoon and added a half teaspoon of ground clove, and skipped the last step which introduced a sprinkling of turbinado sugar.

I had only one good-sized zucchini so I paired it with a nice plump yellow squash for the batter, and it worked quite well. Good to know you can make the sub—right?

Next batch, I’ll be adding a cup of walnuts! They’re so good for you—and who doesn’t feel like a nut every now and then?

Yield: 2 loaves

INGREDIENTS

½ cup/113 grams unsalted butter, plus more for greasing the pan

3½ cups/447 grams all-purpose flour

2 teaspoons cinnamon

2 teaspoons kosher salt

1¼ teaspoons baking powder

1¼ teaspoons baking soda

½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)

4 large eggs

¾ cup/165 grams light brown sugar

¾ cup/151 grams sugar

¾ cup/180 milliliters canola oil

1½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)

4 tablespoons demerara or turbinado sugar (optional)

PREPARATION

Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.

Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.

Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.

Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.

Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.

Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.

Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.

Let cool completely on a wire rack before removing from the loaf pan.