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Ingredients
- 3/4 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups grated raw zucchini
- 2 cups unbleached all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp salt
- 1 cup chopped walnuts or drained, plumped golden raisins
Details
Preparation
Step 1
Preheat the oven to 350 degrees. Grease and flour one 9” x 5” loaf pan or three (might need four) 6” x 3” loaf pans. In a medium bowl, combine the oil and sugar. Beat hard with a whisk or electric mixer until light colored and creamy, about 1 minute. Add the eggs and vanilla extract and beat again until well combined. Fold in the grated zucchini and stir until evenly distributed. If using the raisins, add them now.
Combine the flour, baking soda, baking powder, spices, salt and walnuts (if using). Add to the egg mixture and stir to combine. Beat just until the batter is evenly combined and creamy.
Scrape the batter into the prepared pan or pans. Bake in the center of the oven for about 65-75 minutes for the large loaf or 40-50 minutes for the small loaves. When done, the top of the loaf will be firm to the touch, will pull away from the sides of the pan and a cake tester inserted into the center will come out clean. Remove from the oven and place the loaf, still in its pan, on a rack. Let stand for 5 minutes at room temperature.
While the loaf stands, prepare the Brandy Glaze: Combine the sugar and brandy in a small saucepan. Place over low heat just until the sugar dissolves. Set aside. Pierce the hot loaf to the bottom about a dozen times with a bamboo skewer, toothpick or metal cake tester. Immediately pour the warm Brandy Glaze over the loaf(s). Cool for 30 minutes in the pan before turning the loaf out of the pan onto a rack, then turning it right side up to cool completely. Wrap tightly in plastic wrap and chill overnight before serving.
To plump the raisins: Use water, wine, a liqueur or a fruit juice to soften and add flavor to the dried fruit. The fruit should soak for at least 1 hour before it is added to a dough. If the fruit is very dry and hard, combine 1 cup of fruit with 1 cup of the liquid in a small saucepan and bring to a boil. Do not cover the pot while cooking or softening, so that the excess sulfur dioxide will have a chance to evaporate. Simmer for about 10 minutes or until the fruit is soft. Let the fruit cool in the liquid. You can also use the microwave: Combine the fruit and liquid in a microwave safe bowl. Cover and microwave on high for 3 minutes. Stir the fruit; if it is still hard, cover it again and microwave for another minute. Let stand for 2 minutes before uncovering. Let cool and chop if necessary.
I have made this bread several times and here are some of the variations I have tried...
Used 1 cup dried cherries soaked in ½ Amaretto and ½ Kirsch. Used the soaking liquid with ¼ cup sugar for the glaze.
Used 1 cup dried cranberries soaked in cranberry liqueur (homemade). Used the soaking liquid with ¼ cup sugar for glaze. Replaced cinnamon and cloves with Pampered Chef Cinnamon Plus (cinnamon, nutmeg, allspice, ground orange peel, cloves and ginger).
Used 1 cup golden raisins soaked in Apple Pear Liqueur (homemade). For the glaze I used the soaking liquid with a shot of rum and ¼ cup sugar.
Used 1 cup dried blueberries soaked in Eau-de-Vie (lemon, also homemade). Omitted clove and replaced with ½ tsp ground nutmeg. Also added about 1 tsp fresh lemon zest to batter. For glaze used ¼ cup fresh lemon juice, ¼ cup soaking liquid and the rest of the lemon peel (about 1 ½ T) with ¼ cup sugar.
Used 1 cup dried cranberries soaked in Cream Sherry. Added 1 cup chopped walnuts. Used soaking liquid for glaze.
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