Zucchini Bread 2.0

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An updated take on a summertime classic.

3 ounces neutral oil, such as vegetable or canola oil 2 ounces toasted chopped walnuts, optional Grease 8 1/2- by 4 1/2-inch loaf pan and line with a 7- by 13-inch sheet of parchment paper so that parchment hangs over the long sides of the pan forming a sling. Adjust oven rack to lower-middle position and preheat to 350°F .

In a medium bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, baking powder, coriander, and nutmeg until well combined. Add flour mixture to egg mixture. Using a flexible spatula, mix just until just incorporated, and no dry flour remains. Fold in zucchini and walnuts , if using.

Transfer pan to a wire rack to cool for 30 minutes. Run a butter knife along edges to loosen, then lift loaf using overhanging parchment and transfer to a cutting board. Slice with a serrated knife and serve.To make muffins, divide batter evenly among 12 lightly greased nonstick muffin cups, adding about 2 ounces to each cup. Bake until tops are domed and golden brown, about 25 minutes.

 

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