Deliciously Easy Zucchini Bread Recipe from Jake Cohen

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Jake Cohen gives Katie some delicious zucchini tips.

If you know anything about me, you know I love my garden – and this year we’re raking the zucchini! I asked my friend Jake Cohen if he could suggest a recipe and he immediately sent me his zucchini bread. It was delicious and super easy. My favorite thing about it? You don’t need to squeeze the water out of the zucchini, which I never do the right way. Another bonus: The bread freezes well!

zucchini bread
Katie’s Zucchini Bread

Jake Cohen’s Zucchini Bread Recipe

1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup ricotta
2 teaspoons vanilla
extract
2 teaspoons lemon zest
2 large eggs
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 ground teaspoon
cinnamon
1/2 teaspoon cooking
powder
1/2 ground teaspoon
Nutmeg
2 cups coarsely grated
zucchini (do not squeeze
liquid)
1 tablespoon of turbine
sugar

Preheat the oven to 350°F and grease a loaf pan (KCM tip: Our Place — the makers of the Always Pan — just released a beautiful ceramic cooking set which includes a loaf pan.)

In a large bowl, whisk together sugar, oil, ricotta, vanilla, lemon zest and eggs until smooth. Add flour, salt, baking soda, cinnamon, baking powder and nutmeg and stir until just combined. Stir in zucchini, then transfer to prepared loaf pan and sprinkle with turbinado sugar.

Bake for 1 hour, until golden brown and a toothpick inserted in the center comes out clean. Cool completely, then slice and serve.

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