Inspiced — Recipe Manager
Island Vibes Zucchini Bread

Island Vibes Zucchini Bread

cooking.nytimes.com
This zucchini loaf is the ultimate summertime remix of a classic favorite. Zucchini bread is a welcome standby treat and jazzing it up with fresh charred pineapple and coconut really elevates its flavor. The key to perfecting this recipe lies in removing as much moisture as possible from the zucchini so the bread does not end up compact, weighed down by the vegetable’s water. Light and fluffy is the goal and using a towel to squeeze out excess liquid works wonders. Also, charring the pineapple in your kitchen removes its excess juice and gives it a smoky essence without having to light the grill. If you already have your grill going, you can cook the pineapple on it for even deeper charred notes.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons

Ingredients

Instructions

  1. Step 1

    Add 1 teaspoon oil to a nonstick skillet and heat over medium. Add the pineapple spears and cook until browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes on the other side. Remove from heat and allow to cool, then cut into small cubes. You will need 3/4 cup.

  2. Step 2

    Grate the zucchini into a clean kitchen towel using the large holes of a box grater. Wring out all the water over the sink and set the zucchini aside.

  3. Step 3

    Position a rack in the middle of the oven and heat to 350 degrees. Grease an 8- by 4-inch loaf pan with cooking  spray or oil and line it with a piece of parchment paper, leaving at least a 2-inch overhang on both long sides.

  4. Step 4

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon until combined.

  5. Step 5

    In a large bowl, using a handheld mixer (or in the bowl of  a stand mixer fitted with the whisk attachment), beat the eggs on high speed until frothy, 30 seconds to 1 minute. Add the granulated sugar and beat on high to incorporate, about 1 minute.

  6. Step 6

    With the mixer running on medium-high speed, add the remaining 3/4 cup/180 milliliters oil in a steady stream and beat until the mixture has the thickness and texture of mayonnaise, 30 seconds to 1 minute.

  7. Step 7

    Add the dry ingredients to the wet ingredients and mix on low speed just to combine. Using a rubber spatula, fold in the zucchini, pineapple and 1/2 cup/43 grams coconut flakes in increments until just combined. The batter will be super thick, but that’s all good.

  8. Step 8

    Transfer the batter to the prepared loaf pan and smooth the top, then sprinkle the remaining 2 tablespoons coconut flakes on top.

  9. Step 9

    Bake for 60 to 70 minutes, until a toothpick or cake tester inserted into the center comes out clean and the loaf starts to pull away from the sides of the pan. If the top is getting a bit too brown while baking, cover it loosely with foil.

  10. Step 10

    Let cool in the pan on a wire rack for 15 minutes, then run a knife around the edges of the bread that touch the pan. Use the overhanging parchment to lift the bread from the pan, set it on the rack and let it cool completely before slicing and serving. The bread will keep, at room temperature in an airtight container or wrapped in plastic wrap or foil,  for up to 3 days.  If you freeze it, it will keep 2 to 3 months.
NY Times
cooking.nytimes.com