From Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table, Janet Fletcher
When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color, and nuggets of moist candied ginger for spice. The idea comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Makes two 8-inch loaves
Ingredients
3 cups all-purpose flour
1 1⁄2 teaspoons ground ginger
1 1⁄2 teaspoons cinnamon
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon kosher or sea salt
1⁄2 cup minced candied ginger
3 large eggs
1 cup canola oil
1 3⁄4 cups sugar
2 teaspoons vanilla extract
1 cup coarsely grated carrots
1 cup coarsely grated zucchini
1 Preheat the oven to 325˚F. Coat two 8-inch loaf pans with nonstick cooking spray.
2 In a large bowl, sift together the flour, ginger, cinnamon, baking soda, and baking powder. Stir in the salt and candied ginger.
3 In a separate large bowl, whisk the eggs until light and foamy. Add the oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.
4 Add the dry ingredients to the egg mixture all at once and stir with a wooden spoon until blended. Divide the batter evenly between the two prepared loaf pans.
5 Bake until the bread is well risen and firm to the touch, about 1 hour. Cool the bread in the pan for 10 minutes, then invert and finish cooling right side up on a cooling rack.
