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Zucchini Bread

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"NYT Cooking w/ my twist"

Serves 6-8 | Prep Time 20 mins | Cook Time 60 mins

Why I Love This Recipe

Surprisingly tasty dessert

Ingredients You'll Need

* 1/4 cup/ unsalted butter, plus more for greasing the pan
* 1 3/4 cups all-purpose flour
* 1 teaspoons cinnamon
* 1 teaspoons kosher salt
* heaping half teaspoons baking powder
* heaping half teaspoons baking soda
* 1/8 teaspoon ground nutmeg
* 2 large eggs
* heaping 1/4 cup light brown sugar
* heaping 1/4 cup sugar
*  heaping 1/4 canola oil
* 3/4 pounds zucchini, unpeeled and grated on a box grater (about 1.5 medium zucchini)
* 2 tablespoons demerara or turbinado sugar (optional)


Heat oven to 350 degrees. Lightly grease a 8-x4-inch loaf pans with softened butter and line with parchment paper

Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside

Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl

Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended

Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend

Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain

Add batter to prepared pan, smoothing the top. Sprinkle with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 minute

Let cool completely on a wire rack before removing from the loaf pan

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