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Zucchini Bread

Author
JWU College of Culinary Arts

Yield
7 lbs., 13 oz. (3,500 g)

Recipe ID
P00270

Ingredients
US standard
Metric
Bread/Muffins
Flour, bread
1 lb., 15.5 oz.
900 g
Baking soda
.25 oz.
7 g
Baking powder
Pinch
Pinch
Salt
.75 oz.
20 g
Cinnamon
Pinch
Pinch
Sugar, granulated
14.75 oz.
420 g
Sugar, brown
13.5 oz.
390 g
Extract, vanilla
.5 oz.
14 g
Eggs, whole
10.5 oz.
300 g
Oil, vegetable
1 lb., 5 oz.
470 g
Zuchini, grated
1 lb., 5 oz.
600 g
Raisins
6.75 oz.
190 g
Walnuts, chopped
6.25 oz.
180 g
Rolled oats
As needed
As needed
Lemon Glaze
Sugar, confectioner's
9.6 oz.
270 g
Lemon juice
2.5 oz.
70 g
Preparation
  1. Breads/Muffins: Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Cream the sugars with the vanilla, eggs, and oil.
  4. Sift all of the dry ingredients.
  5. Gently fold in the sifted dry ingredients.
  6. Stir in the grated zucchini, raisins, and walnuts.
  7. Fill loaf pan with 2 lbs., 3 oz. (1,000 g) of batter.
  8. Fill muffin cups with 3.75 oz. (110 g) of batter.
  9. Sprinkle the top with rolled oats.
  10. Bake bread in a convection oven at 325°F (163°C) for 50 to 60 minutes. Bake muffins in a convection oven at 360°F (182°C) for 15 to 20 minutes.
  11. Remove from the pans and allow cooling on a wire rack.
  12. Lemon Glaze: Gather all the ingredients and equipment.
  13. Scale ingredients.
  14. Squeeze the juice from one lemon.
  15. Stir lemon juice into confectioner's sugar.
  16. Brush tops of muffins or loaves.