Almond Zucchini Bead
Unabashed almond flavor, crisp edges and a moist flavorful crumb with an unexpected blend of spices to make it aromatic.
Almond Zucchini Bread
Makes 1 loaf
One of our absolute favorite quick breads (between Claude and I, it usually doesn’t last longer than the weekend). This zucchini bread has lots of whole grains plus the zucchini to help make moist and hearty, with a cup of coffee or tea you have a perfect breakfast. Flavored with almond extract for a floral accent along with five spice and ground coriander for spice. The Sichuan pepper in the five-spice gives a nice tingle to exhilarate the palate while the remaining spices make the loaf aromatic.
“Recipe Tips:
1. *The zucchini should be shredded on the large holes of a box grater.
2. Zucchini bread has a tendency to be accidentally underbaked due to the high moisture content. The best test for doneness is with an instant-read thermometer. However, I have included as many visual cues as possible to ensure a perfectly baked bread if no thermometer is available.
3. It is not practical for me to keep almond meal at home but, I always have whole roasted almonds. I grind the required weight in my food processor to make a flour and use that in this recipe. An equal weight of all purpose flour is ok to use if you do not have almonds or almond meal. ”
Ingredients
Dry Ingredients
195g (1.5 c) all purpose flour
65g (0.50 c) whole wheat flour
65g (0.50 c) old fashioned rolled oats
80g (0.50 c) almond meal or all purpose flour
6g (2.5 t) ground 5-spice
6g (1.5 t) baking powder
4g (1 t) kosher salt
3g (1 t) ground coriander
2g (0.50 t) baking soda
Liquid ingredients
240g (1 c) granulated sugar
70g (5 T) unsalted butter, melted and cooled
60g (0.25 c) dark brown sugar
36g (3 T) coconut oil, melted and cooled or vegetable oil
4g (1 t) almond extract
1g (0.25 t) vanilla extract
2 large eggs, room temperature
390g (2.5 c) zucchini, shredded*
Recipe Know-how
1. Preheat oven to 190 C / 375 F.
Lightly spray a 23 x 13 cm (9 x 5 in) loaf pan.
Line the pan with a parchment sling. Set aside.
I like the sling to cover the long sides of the loaf pan for easiest lifting.
2. In a large mixing bowl, combine all of the dry ingredients, mixing well to combine. Set aside.
3. Add the butter, oil and sugars to a medium mixing bowl.
Whisk to combine.
The mixture will be more wet sand in texture than a smooth homogenous mixture.
Add the extracts mixing to combine.
Add the eggs one at a time, whisking 30 seconds after adding each egg.
Continue whisking vigorously for 1 minute or until thickened but not ribbony.
Add the zucchini, stirring with a rubber spatula to combine.
Add the liquid mixture to the dry ingredients and stir with the rubber spatula until just combined.
Allow the batter to sit for 5 minutes.
Give the batter a gentle stir and pour into the prepared pan.
Give the pan 3 – 4 taps on the work surface to release any bubbles.
4. Place the pan in the oven and bake for 50 minutes.
Test loaf for doneness. The loaf is ready when an instant read thermometer, inserted into the center of the loaf registers 93 C / 200 F.
A finished loaf will spring back when pressed and crumbs will be attached to a toothpick/thin skewer when inserted into the central most point.
If using a toothpick or skewer to test, it should go into the bread without too much resistance. If there is a lot of resistance, though cooked, the bread will likely not yet be cooked as the liquid has not yet evaporated enough and needs to continue cooking.
You may need to cover the loaf with foil to prevent over browning.
To continue baking, reduce the oven temperature to 180 C / 350 F.
Bake 10 – 20 minutes longer or until cooked through if needed.
Test loaf again for doneness after 10 minutes.
Remove the pan to a cooling rack and allow to cool for 10 minutes in the pan.
Run a thin knife along to short sides to release the cake from the pan.
Using the sling, remove the loaf to the cooling rack.
Cool for at least 1 hour.
5. Slice and serve.
