When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice. The idea for jazzing up quick bread recipes this way comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Wrap and freeze the second carrot zucchini bread if you don’t plan to eat it within a day or two.–Janet Fletcher and the Chefs of Sur La Table
LC Slicing Sticky Candied Ginger With Ease Note
You do know that slicking the blade of your knife with a paper towel doused with a little vegetable oil will keep candied ginger from sticking to it, don’t you?
Carrot-Zucchini Bread Recipe
Hands-On Time: 15 minutes | Total Time: 1 hour, 15 minutes, not including cooling | Makes two loaves
- Nonstick cooking spray
- 3 cups sifted unbleached all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt or sea salt
- 1/2 cup minced candied ginger, see LC Note above
- 3 large eggs
- 1 cup canola oil
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 1 cup carrots, peeled and grated on the large holes of a box grater
- 1 cup zucchini, peeled and grated on the large holes of a box grater
- 1. Preheat the oven to 325ºF (162°C). Coat two 8 1/2-by-4 1/2-by-2 3/4-inch loaf pans with nonstick cooking spray.
- 2. To make the carrot zucchini bread, sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger.
- 3. In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.
- 4. Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. Divide the batter evenly between the 2 prepared pans.
- 5. Bake until the zucchini breads are well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour. Let the breads cool in the pans on a rack for 10 minutes, then invert them and finish cooling them right side up on the rack. Of course, a thin slice for the cook while the loaves are warm isn’t out of the question.
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Carrot-Zucchini Bread Recipe © 2010 Janet Fletcher | Chefs of Sur La Table. Photo © 2010 Sara Remington. All rights reserved.