Which loaf pan is best for bread: Metal, Glass or Stoneware?

For Mom's zucchini bread recipe I prefer USA loaf pans. They're the bakeware used in professional bakeries. The aluminized steel facilitates even air circulation and heat distribution. The special non-stick coating promotes easy release. For an in-depth comparison of different loaf pan materials, read this informative post by King Arthur Baking .

Should I peel the zucchini for zucchini bread?

There's no need to peel the veggies when making zucchini bread.

How to easily prep zucchini for making zucchini bread?

Rinse zucchini to clean. Do not peel them. Slice off and discard the ends. Grate zucchini on a box grater using the largest shredding holes (not wide horizontal slots). Wrap shredded zucchini in paper towels and shape it into a ball. Lightly squeeze to remove excess moisture.

How to achieve a crunchy crust on zucchini bread?

Before baking Mom's zucchini bread, sprinkle the top of the loaf with 1 tablespoon coarse white (sparkling) sugar or turbinado sugar. This will produce a gorgeous bakery-style loaf.

Why is my zucchini bread raw in the middle?

There was too much moisture in the batter so the heat of the oven could not cook it through. To avoid this moist situation, blot or squeeze the freshly-grated zucchini between paper towels to remove excess liquid.

How to cut zucchini bread into perfect slices?

The zucchini bread must be fully cooled before slicing. Transfer it to a wooden board. Turn the loaf on its side. Holding a serrated knife perpendicular to the board, use a back-and-forth sawing motion. For best results, start by halving the loaf down the middle.

HOW TO STORE MOM'S ZUCCHINI BREAD?

After loaf has completely cooled, return it to the pan. Cover the top with plastic wrap. Or slip zucchini bread into a zip-top bag, or wrap the loaf in a layer of plastic wrap. Store at room temperature for several days or in the fridge up to 1 week.

HOW TO FREEZE ZUCCHINI BREAD?

To properly protect the zucchini bread, wrap the loaf in 2 layers of plastic wrap, then in a layer of heavy-duty aluminum foil. Slip it into a zip-top bag with all the air pressed out. To prevent freezer burn, place the loaf in the back of the freezer. Freeze for up to 2 months.

Mom's Zucchini Bread | 10 Minutes Then Bake

Name: MOM'S ZUCCHINI BREAD
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (1 stick) butter, melted; 1 cup light brown sugar, lightly packed; 1/4 cup whole milk; 1/4 cup plain unsweetened Greek yogurt (or sour cream); 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon sea salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon ground nutmeg; 1 1/2 cups coarsely-shredded zucchini, lightly squeezed to remove extra moisture; 1 tablespoon coarse white sparkling sugar (or turbinado sugar), for sprinkling

MOM’S ZUCCHINI BREAD

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5 from 6 reviews

Author: Denay DeGuzman
Total Time: 1 Hour
Yield: 1 Loaf / 10 Slices 1x

Description

Make Mom’s zucchini bread recipe in 10 minutes then bake. It’s warm, tender and fragrant with the perfect amount of sweetness and spice. It’s perfect for breakfast, snacks, picnics and gifting.

Ingredients

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1/2 cup (1 stick) butter, melted
1 cup light brown sugar, lightly packed
1/4 cup whole milk
1/4 cup plain unsweetened Greek yogurt (or sour cream)
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1 1/2 cups coarsely-shredded zucchini, lightly squeezed to remove extra moisture
1 tablespoon coarse white sparkling sugar (or turbinado sugar), for sprinkling

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Instructions

RECIPE PREP: Preheat oven to 350°F (175°C). *Grease a 9″x5″ loaf pan (1.25 lb. vol.) with nonstick baking spray or butter.

In a large bowl, whisk together the brown sugar and melted butter until well combined. Add milk, yogurt, egg and vanilla. Whisk to combine.
In a small bowl, combine flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.
Add dry ingredients to wet ingredients. Mix just until no large lumps remain. Do not overmix or the loaf will be dense. This zucchini batter is thick – slidable into the pan, but not pourable. The consistency is thicker than a box brownie mix, but thinner than pudding.
Add shredded zucchini to the bowl. Gently fold it into the batter – being mindful to not overmix. With a spatula, push the batter from the bowl into the prepared loaf pan and smooth out the top. Sprinkle with coarse white sparkling sugar or turbinado sugar.
Bake 50 to 60 minutes, or until a cake tester (or toothpick or wooden skewer) inserted into the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove and transfer it to a wire rack to cool it completely before slicing.

Equipment

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Notes

*How to prep a loaf pan for easy brad removal: Grease a 9″x5″ (1.25 lb. volume) loaf pan. Create a “sling” by lining the pan with a slightly oversized piece of parchment paper hanging over each long side. These are “handles” for lifting. Grease the parchment paper.

How to store zucchini bread: After loaf has completely cooled, return it to the pan. Cover the top with plastic wrap, or wrap the loaf in a layer of plastic wrap. If sliced, place zucchini bread slices into a zip-top bag with the air pressed out. Store at room temperature for 3 to 4 days, or in the fridge up to 1 week.

Prep Time: 10 Minutes
Cook Time: 50 Minutes
Category: Bread
Method: Bake
Cuisine: American

Find it online: https://www.confettiandbliss.com/moms-zucchini-bread/