Zucchini Bread

Name: Zucchini Bread
Yield: Serves 8 (Makes 1 Loaf)
Ingredients: 1 1/2 pounds (680 grams), zucchini, shredded; 1 1/4 cups packed (8 3/4 ounces/248 grams), brown sugar; 1/4 cup, vegetable oil; 2 , large eggs; 1 teaspoon, vanilla extract; 1 1/2 cups (7 1/2 ounces/213 grams), all-purpose flour; 1/2 cup (2 3/4 ounces/78 grams), whole-wheat flour; 1 tablespoon, ground cinnamon; 1 1/2 teaspoons, salt; 1 teaspoon, baking powder; 1 teaspoon, baking soda; 1/2 teaspoon, ground nutmeg; 3/4 cup, walnuts, toasted and chopped (optional); 1 tablespoon, granulated sugar

Desserts or Baked Goods
Vegetables
Quick Breads

By Sarah Mullins ･ Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

SERVES 8 (Makes 1 Loaf)

TIME 1¾ hours, plus 30 minutes cooling

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