LC Slicing Sticky Candied Ginger With Ease Note
As you make this zucchini bread recipe, you may find yourself frustrated at the stick-to-it-iveness of the candied ginger. But you know that occasionally slicking the blade of your knife with a paper towel that’s doused with a little olive or mild vegetable oil will keep the candied ginger from sticking to it, don’t you?
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes two loaves
Preheat the oven to 325ºF (162°C). Coat two 9-by-5 or 8 1/2-by-4 1/2 loaf pans with nonstick cooking spray.
Sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger.
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.
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.
Bake until the zucchini bread is well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour. Let the zucchini bread 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.
Recipe Testers' Tips
This is a nice, moist zucchini bread, flecked with color from the carrots and perked up by the candied ginger. My only complaint is that it didn’t use more zucchini! Two shredded medium carrots yielded 1 cup, and half of a large zucchini made 1 shredded cup. The batter mixed quickly and it was done in an hour. It didn’t rise as much as I thought it would, but that’s okay. It’s not an overwhelmingly spiced cake, and it’s not too sweet either. It was great out of the oven, cooled and nibbled at, and I’m guessing it’ll be fantastic toasted with some butter. The second loaf went into the freezer for later, but it probably won’t be too long before we’re pulling it out. A tip: If the candied ginger is sticking to your knife too much, sprinkle it with some flour and just mix it in as you’re mincing.
A great twist on a favorite bread. All you need is a bit of cream cheese to get a carrot-cake knockoff. This is a very moist and delightful bread, easy to make and a perfect way to use up the summer stock of zucchini. The addition of the crystallized ginger is an added bonus. You can find chopped crystallized ginger in small cans in the baking aisle. They’re well worth the purchase to keep on hand for something like this.
This quick bread was a big hit in our house. We enjoyed it as a simple breakfast with hot coffee. It was sweet and a little bit spicy from the bits of candied ginger throughout. I really loved the crispy, crunchy texture of the edges, too. When I first realized I’d be making two loaves, I thought it would be nice to take the second loaf to work with me the following day, but as I sliced a second and then third piece for myself for breakfast, I realized we might not have much left to share by the time the weekend was over. I didn’t have the correct-sized loaf pan, so I used 9-by-5-inch pans and checked carefully after the 45-minute mark to make sure I didn’t overbake the loaf. One pan was done at 50 minutes and the other I pulled out at 55. Both had a beautiful texture—soft and slightly dense on the inside, crispy sweet crust on the outside.
Cross carrot cake with zucchini bread, toss in some candied ginger, and you have a tasty, spiced quick bread laced with fresh vegetables. This is a summer treat that makes it worth heating up the kitchen. Some toasted walnuts or pecans would also be a nice addition. One note: Either these loaves didn’t rise as much as they were supposed to or the pans were larger than they needed to be. Each pan looked as though it had a fairly skimpy allotment of batter, and the final breads were also smaller than I’d have thought.