Zucchini Bread- Williams Sonoma Recipe

Name: Zucchini Bread- Williams Sonoma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces zucchini, trimmed; 1/2 cup canola oil, plus extra for greasing; 3/4 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups unbleached all-purpose flour, plus extra for flouring; 2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup chopped pitted moist-pack prune (I used raisins); 1/3 cup coarsely chopped walnuts

Servings: persons

8 ounces zucchini, trimmed
1/2 cup canola oil, plus extra for greasing
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour, plus extra for flouring
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pitted moist-pack prune (I used raisins)
1/3 cup coarsely chopped walnuts

1
Preheat the oven to 350u00b0F Grease and lightly flour one 8 1/2-by-4 1/2 inch loaf pan or three 6-by-3-inch loaf pans.
2
Using the large holes of a box grater-shredder or the large-holed shredder blade of a food processor, shred the zucchini. You should have about 1 cup. Set aside.
3
In a bowl, combine the oil, sugar, eggs, and vanilla. Beat vigorously with a whish or with an electric mixer on medium speed until pale and creamy, aoubt 1 minute. Stir in the shredded zucchini until blended.
4
In a bowl, stir ogether the flour, baking powder, cinnamon, salt, baking soda, prunes, and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pans.
5
Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes for a large laf, 35-40 minutes for small ones. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pans on a rack for 10 minutes. Turn the bread out, place upright on the rack, and let cool completely.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces zucchini, trimmed, 1/2 cup canola oil, plus extra for greasing, 3/4 cup sugar, 2 large eggs, and more.

Yes, Zucchini Bread- Williams Sonoma falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Bread- Williams Sonoma

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