Carrot-zucchini bread with candied ginger is a scrumptious quick bread that has little flecks of spicy ginger to liven things up. Cinnamon, ground ginger, and carrots also give it a definite carrot cake vibe that makes it a hit for breakfast or snacking.
The idea for jazzing up quick bread recipes comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Wrap and freeze the second zucchini bread if you don’t plan to eat it within a day or two.–Janet Fletcher | Chefs of Sur La Table
WHAT’S THE BEST WAY TO MINCE CANDIED GINGER?
As you make this zucchini bread recipe, you may find yourself frustrated at the stick-to-it-iveness of the candied ginger. A sharp knife helps, for sure. But this little tip is also worth its weight in gold, we think. Take a paper towel that’s been doused with a little bit of mild tasting oil, and occasionally slick the blade as you’re slicing. That candied ginger will lose all of its overzealous attachment issues. Our tester Leanne Abe uses flour sprinkled over the ginger, rather than the oil slicked knife and swears that it works just as well.
- 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
- 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' Reviews
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.
Originally published September 16, 2010