The Zucchini Bread from York St. House in Lambertville, NJ, is a delightful treat that’s perfect for breakfast or a snack. With its rich flavors and moist texture, the recipe brings a touch of homemade goodness to your table. Let’s get into the delicious details of making the lovely bread.
When it comes to making zucchini bread, fresh zucchini is key for moisture. Feel free to substitute other oils like vegetable or coconut oil if canola isn’t your favorite. For a sweeter twist, consider adding chopped nuts or chocolate chips. Remember that unbleached flour gives a more rustic texture; however, bleached flour works just fine too. If you’re accommodating allergies, you could try gluten-free flour, but the texture will vary.
Bread & Rolls
Zucchini Bread York St. House, Lambertville, Nj Recipe
Ingredients
- 3 eggs
- 3 1/2 teaspoons pure vanilla extract
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canola oil
- 3 cups unbleached all-purpose flour
- 2 cups sugar
- 3 cups zucchini, grated
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, mix together 3 1/2 teaspoons of pure vanilla extract with 3 eggs. Beat and whisk until the mixture is well blended.
- Add 1/2 teaspoon of ground nutmeg, 3 teaspoons of ground cinnamon, 3 cups of unbleached all-purpose flour, 1 cup of canola oil, and 3 cups of grated zucchini to the egg mixture. Blend everything well using a mixer.
- Next, add in 2 cups of sugar, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Blend until fully combined; the batter should be smooth and creamy.
- Prepare 2 9-inch loaf pans by greasing them lightly. Pour the batter evenly into the prepared pans.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean. If you’re making muffins, bake them for 15 to 20 minutes instead, keeping an eye on them for doneness.